When infused with goji berries, jujubes and chrysanthemums, gin acquires an earthy vigor complimented by sharp ginger and sweet pineapple juice. The strong herbal notes of our Herbal Blossom call to mind the restorative properties of traditional medicine found within Saigon’s Vietnamese Chinese community.
The tingling spice of Japan’s famed wasabi plant can be savored in Japanese restaurants throughout Saigon. This Ohayo Saigon mellows its sharp sting with silky sake and vodka. The bite is further softened by natural sugar from honey, while kumquat juice provides a calming layer of sweetness.
Tamarinds' sweet, tangy notes are highlighted by vodka infused with tamarinds and a dash of elderflower. Đá Me reveals how a simple sidewalk favorite sold beside schools and office buildings can be elevated into a sophisticated adult beverage.
To transform Nước Mía from a nostalgic childhood treat into a more mature beverage, vodka is infused with fresh sugarcane while chanh muối’s fermented qualities are fortified with kombucha. A dash of kumquat juice added to the mixture yields a quintessentially Saigon refreshment.
Café Trứng pays respect to coffee’s legacy in Vietnam as a former luxury good cultivated for export and limited to the wealthy while honoring the local innovations that make it truly Vietnamese. Orange bitters, Malibu rum, and rum infused with coffee beans provide a lush base for the egg foam laced on top in homage to Hanoi’s 20th-century coffee innovation.
Since it was introduced to Vietnam, freshly brewed beer has been enjoyed on small stools in restaurants, cafes, and homes across the country. But this Bia "Hơi" achieves the taste of beer without including any actual brewed beer. Hop flowers are infused with vodka, Grand Marnier, orange juice, and sugar to re-create beer’s sweet and refreshing profile while embellishing its citrus splendors.
