Tanqueray

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A bottle of Tanqueray London Dry Gin on a bar cart next to a yellow drink garnished with a pineapple slice

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A bottle of Tanqueray No. Ten next to a cocktail shaker, jigger, mixer and two orange peels

The White Lotus Vesper Martini

Ingredients
  • 0.5 oz Tanqueray London Dry Gin
  • 0.75 oz Ketel ONe Vodka
  • 1 teaspoon of Lychee Liqueur
  • 1 teaspoon of Butterfly Pea Tea (optional)
Directions

Add all ingredients into a cocktail shaker filled with ice and stir.
Strain into a chilled martini glass and garnish with a lychee.

A bottle of Tanqueray No. Ten next to a cocktail shaker, jigger, mixer and two orange peels

The White Lotus Punch

Ingredients
  • 0.5 oz Tanqueray London Dry Gin
  • 0.75 oz Ketel ONe Vodka
  • 1 oz Lime Juice
  • 0.75 oz Mango Syrup
  • 2 oz Pineapple Juice
Directions

Add all ingredients into a highball glass filled with crushed ice and stir.
Garnish with a pineapple wedge.

A bottle of Tanqueray No. Ten next to a cocktail shaker, jigger, mixer and two orange peels

Thai Lime Southside

Ingredients
  • 1.5 oz Tanqueray London Dry Gin
  • 0.75 oz Lime Juice
  • 0.75 oz Simple Syrup
  • 6 Makrut Lime Leaves
  • 6 Mint Leaves
Directions

Add all ingredients to a cocktail shaker filled with ice and shake for 30 seconds. Fine strain with a tea strainer into coupe or martini glass. Garnish with lime leaves and mint sprig.

A bottle of Tanqueray No. Ten next to a cocktail shaker, jigger, mixer and two orange peels

Bangkok Knees

Ingredients
  • 1.5 oz Tanqueray London Dry Gin
  • 0.75 oz Lemon Juice
  • 0.5 oz Thai Chili-Infused Honey
  • Tahi Chili for Garnish
Directions

Add all ingredients into a cocktail shaker with ice and shake. Fine strain into a coupe. Garnish with fresh Thai chili pepper.

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