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Travel from your kitchen: Vietnamese Tropical Collins

When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.


Simin Kayhan Ames, Founder, Paper Lantern Distilling, Singapore

When we started Paper Lantern, we wanted to create a spirit with a sense of place and include ingredients that take you on a journey back to where they were grown. As we live here in the land of forever summer, we want to share our take on the perfect summer sipper – the refreshing, classic cocktail, Tom Collins. We’ve given this classic tipple an Asian twist by making a simple syrup with ginger and lemongrass; two staples in Asian cuisine. The ingredients and flavour take me back to Vietnam, one of my favourite destinations and the home of Paper Lantern Gin. I imagine I’m back in Hoi An by the beach enjoying a fresh spring roll or in Ho Chi Minh, water rivulets running down the side of my tall glass while sitting in a swanky cocktail parlour. I hope that this refreshing tropical cocktail provides respite from the homebound days.


  • 50ml Paper Lantern Gin
  • 20ml lime juice
  • 25ml lemongrass & ginger syrup
  • Soda water


  • Lime wheel
  • Slice of lemongrass


  1. Fill a highball glass with ice.
  2. Add Paper Lantern Gin, lime juice & syrup.
  3. Top up with soda water and stir.
  4. Garnish with a lime wheel and a slice of lemongrass

For the lemongrass and ginger syrup: Dice 2 sticks of lemongrass. Peel, then slice ½ a large knob of ginger (12-14 grams). Add the sliced ginger & lemongrass to a bowl, cover with 500g of granulated sugar, and seal the bowl with cling wrap. Leave overnight.

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