De Indis

Inspired by the ancient spice routes and the fearless sailors who explored them, DE INDIS is a cocktail that blends the salty freshness of the sea with the warmth of distant lands.

This cocktail awakens the senses with layers of spice, citrus, and herbs. The spicy cordial, infused with anise, cardamom, black pepper, and chili, adds a bold kick, while a hint of Blue Curaçao provides a subtle citrus lift and a striking visual touch. Finally, a delicate aloe foam crowns the drink, offering a cool, herbal contrast to its warm, spiced core.

Buy Gin

Ingredients

50 ml Gin Whaler – A gin rich in coastal botanicals, enhancing both sea and spice notes.

50 ml Spicy Cordial (see recipe below) – A blend of exotic spices and balanced sweetness.

1 ml Blue Curaçao – Just a touch for color and a hint of citrus.

Aloe Foam (see recipe below) – A smooth, herbal finish.

Flavor Profile:

Fresh and herbal from Gin Whaler’s coastal botanicals.

Warm spice notes from anise, cardamom, and chili.

A hint of citrus brightness balancing the richness.

Aloe foam adds a cool, silky contrast.

Perfect Pairing:

Best enjoyed with fresh shrimp or sea bass ceviche, where the zesty, spiced layers of the cocktail enhance the delicate flavors of the seafood, creating a perfect balance between heat, freshness, and umami depth.

How to Make Spicy Cordial:

Recipe

Fill a mixing glass with ice.

Add the gin, spicy cordial, and Blue Curaçao.

Stir gently to blend and chill the flavors. (Alternatively, the cocktail can be “thrown” to aerate and enhance its complexity—see note below.)

Strain into a chilled Old-Fashioned or goblet glass.

Top with a light layer of aloe foam for a silky finish.

Why “Thrown”?

Throwing (pouring the cocktail between two tins from a height) introduces air, softens strong spices, and enhances aromatic complexity, making the drink smoother while preserving its depth.

What Makes it Special?

The De Indis cocktail captures the spirit of the open sea meeting the vibrancy of the spice markets. With oceanic botanicals, deep spice, and silky herbal foam, this drink is an exploration of contrasts—both invigorating and smooth, bold yet balanced.

Combine:

4 g anise

7 g cardamom

2 g black pepper

4 g chili

500 ml water

500 g sugar

5 g citric acid

Heat gently for 3 hours at 55°C (sous-vide method) or simmer lightly for 30 minutes on the stove, then strain.

How to Make Aloe Foam:

Mix:

400 ml sencha tea