Gin & Tonic: Bobby’s Pinang Raci & Fever-Tree

A Spice-Driven G&T with Indonesian Soul

Welcome back to G&T Week! 🍸 It’s day 5 and we’re turning it up a notch. So far, we’ve explored the approachable ‘starter pack’ of Gordon’s London Dry Gin & Schweppes, the classic Hendrick’s Gin & Tonic with cucumber, the citrusy freshness of Rutte’s Dutch Dry Gin & Tonic, and the forest-inspired complexity of Black Forest Wild Gin & Tonic. Today, we’re leaning into something truly special: Bobby’s Pinang Raci, a gin with deep Indonesian roots, paired with the crisp bite of Fever-Tree Indian Tonic, finished with ginger and black peppercorns.

For us, this gin feels like home in a bottle. And it’s not just because of the flavors—it’s because of the experiences tied to it.

Our First Encounter: The Bobby’s Gin Schiedam Tour

Our first introduction to Bobby’s wasn’t just a tasting—it was an adventure. Together with my brother, uncle, Britt, and Britt’s boyfriend Julian, we joined the Bobby’s Gin Schiedam Tour in the Netherlands, the birthplace of Dutch gin.

The tour was unique: three different bars, three different cocktails, each featuring a different Bobby’s gin. It wasn’t just a tasting, it was a story told through flavor. Each stop showcased a new side of Bobby’s, from citrus-forward freshness to deep, spice-driven complexity.

 

We instantly fell in love with the very first bar of the tour, Post. The cocktails there were so good that we actually went back after the tour just to keep the experience going. It was one of those perfect nights where every sip, every conversation, felt like part of something special.

That tour wasn’t just fun—it set the stage for our appreciation of Bobby’s. By the time we reached the end, we knew this was more than just another gin brand. It was something we’d want to keep coming back to, both for its flavors and for the connection it stirred in us.

But to really understand Bobby’s, you need to know the story behind it…

Bobby’s Gin — The Story 

From Ambon to Schiedam: family, spices, and “Dutch Courage”

Bobby’s isn’t a “brand idea” dreamed up in a marketing meeting — it’s a family story bottled. The name comes from Grandfather Jacobus ‘Bobby’ Alfons, who emigrated from Naku (Ambon, one of Indonesia’s spice islands) to the Netherlands and began infusing jenever with the spice blends he grew up with. Those homey spice infusions — lovingly called Pinang Raci (literally: a “mishmash of spices”) — are the emotional center of the brand. The grandsons (Sebastiaan and David) rediscovered grandfather Bobby’s old recipes and decided to make them into a modern spirit, marrying Indonesian spice tradition with Schiedam’s centuries-old gin/jenever expertise. 

Why Schiedam matters (and what “Dutch Courage” actually is)

Schiedam is basically gin royalty — historically the heart of Dutch jenever production (and part of the origin story of modern gin). “Dutch Courage” refers to that old naval-era nickname for jenever (and later gin). Bobby’s sits at the crossroads: family spice heritage on one side, Schiedam’s distilling mastery on the other. The result is a spirit that’s literally East-meets-West. 

The grandsons and the team behind the bottle

Sebastiaan and David (the grandsons) teamed up with experienced distillers in Schiedam — specifically Herman Jansen Distillery and Master Distiller Ad van der Lee — to turn the family recipe into a consistent, world-beating product. That collaboration brought together family recipes and generational distilling know-how, and it’s why Bobby’s tastes like tradition yet feels modern. 

Design & Identity: the bottle is doing cultural work

Bobby’s packaging is clever: a modern take on a classic kruik (old-style Dutch jenever bottle) in smokey glass, screen-printed with an ikat weaving pattern (a nod to Indonesian textile traditions). It’s tasteful, tactile, and tells the story before you even pour. If your home bar judged you by aesthetics, Bobby’s would get a wink and a polite handshake. 

How Bobby’s makes its gin (the nerdy stuff you’ll want to brag about)

Bobby’s doesn’t slap everything in a vat and hope for the best. Their approach blends jenever tradition with careful distilling technique: botanicals are treated and distilled to preserve their character, and spice experimentation (led by the distillation partner and Ad van der Lee) created the Pinang Raci spice blends. For the Schiedam Dry Gin expression, botanicals are handled individually and the resulting distillates are blended — a technique that keeps each element distinct and harmonized. That’s why you taste lemongrass, cloves, rosehip, and cinnamon like they’re having a civilized dinner party in your mouth. 

Bobby’s in the wild: how people drink it

The brand itself encourages simple, delicious serves: Bobby’s & Tonic (with orange and cloves) is basically the recommended “textbook” serve — letting the spice notes shine without being showy. They also make cocktails, jenever expressions, and special limited editions, and they offer recipes and serves that celebrate the Indonesian-Dutch lineage. In short: it’s built for bar-people and homebars who want something with personality. 

🌶️ Pinang Raci — The Spice Blend That Makes Bobby’s Tick

What “Pinang Raci” actually means

“Pinang Raci” is not a made-up boutique word — it stands for a mishmash of spices, a family spice blend with roots in Ambon, the Moluccan island famous for cloves, nutmeg, and other spices. Grandfather Bobby used to infuse jenever with this exact style of spice mix; the modern Pinang Raci bottles are a reimagining and reinterpretation of that tradition. 

Pinang Raci Spice Blend No.1 — what’s actually in it

The Pinang Raci Spice Blend No.1 (their contemporary take released in recent years) celebrates Ambon-style spices and layers them into a Schiedam Dry Gin framework. Key notes and botanicals you should absolutely talk up:

• Daun salam (Indonesian bay leaf) — soft laurel-like herbal lift.
• Turmeric — earthy warmth and golden colour notes on the palate.
• Galangal — citrusy-ginger root that’s sharper and more aromatic than ginger.
• Ginger, lemongrass, sweet orange, cinnamon, cloves, cubeb pepper, coriander and juniper — a chorus that gives citrus, spice, and that peppery cubeb finish Bobby’s is known for.
  These botanicals are layered to deliver a lively, warming, citrus-herb profile with a peppery finish that lingers. 

How Pinang Raci was developed (the makeover)

The grandsons, working with Herman Jansen and master distiller Ad van der Lee, reassembled family lore (with help from Aunt Betty — yes, family detectives exist) and ran decades of experiments to find the right balance. After dozens of trials they landed on a modern Spice Blend No.1 that tastes authentic without being clunky, and that plays beautifully in a G&T or spritz. The finished blend is aromatic, spicy, and unexpectedly elegant — not “kitchen-sink” chaos. 

Tasting notes: what to tell your mates

If you’re trying to explain it in one dramatic line at a dinner party: “Imagine a tropical spice market politely crashing a European apéritif.” More technically:

• Nose: floral and lemony with fresh ginger and cool laurel.
• Palate: lemongrass and daun salam upfront, then sweet orange and cinnamon mid-palate, finishing with galangal/turmeric warmth and cubeb pepper spice.
• Finish: smooth, dry-ish, and slightly peppery—inviting the next sip. 

Perfect serves for the Pinang Raci

• Pinang Raci & Tonic (B&T): Fever-Tree Mediterranean or Indian tonic, orange slice, maybe cloves — the classic and instantly transportive serve.
• Pinang Raci Spritz: with sparkling wine + soda and a mint/orange garnish — bright and festival-ready.
• Cocktail playground: it’s brilliant in Negroni Bianco riffs, Ambon Collins, or in cocktails that welcome spice + citrus interplay. 

Where Bobby’s Comes Alive (tastings + tours)

If you ever get the chance to be in the Netherlands, Bobby’s story is tied to the place — Schiedam — and the distillers there (Herman Jansen) do tastings, and the brand strongly encourages exploring the gins in context. The Schiedam distilling scene is one of those “you think you know gin, then you visit” experiences. If you loved our Schiedam tour anecdote, that’s why: experiencing the spirits in place changes everything. 

🥂 Why Indian Tonic Is the Perfect Match for Bobby’s Pinang Raci

Pinang Raci is bold, spicy, and layered — it’s got citrus brightness, peppery fire, and earthy Indonesian spices all happening at once. That means you need a tonic that can stand up to those flavors without drowning them out. Enter: Indian tonic water.

Indian tonics are defined by their clean quinine bitterness, crisp bubbles, and subtle citrus backbone, which cut through rich botanicals and lift spice-forward gins like Bobby’s Pinang Raci. Unlike Mediterranean or elderflower tonics (which can lean too floral or sweet), Indian tonics provide structure and balance to a gin with so much complexity.

🌍 Why We Choose Fever-Tree Indian Tonic

For our serve, we went with Fever-Tree Indian Tonic because it strikes the right balance between sharp bitterness and gentle citrus. It’s also one of the most internationally available premium tonics, so no matter where you are, you can usually find it.

Fever-Tree has a crisp profile that:

• Accentuates the spice in Pinang Raci without overpowering it.
• Keeps the G&T refreshing even with bold garnishes like ginger and black peppercorns.
• Balances bitterness and citrus so the gin remains the star of the show.

It’s also consistent in quality — you know exactly what you’re getting every bottle, which is key when working with a complex gin.

💰 Other Great Indian Tonic Options

Not every bar or shop stocks Fever-Tree, and sometimes you want something more affordable or different. Luckily, Indian tonic is a global staple, and there are plenty of great alternatives.

• Schweppes Indian Tonic (Budget-friendly, widely available):
  A classic with a sharper quinine bite and stronger carbonation. It makes the drink a bit punchier and slightly more bitter. Perfect if you’re mixing for a group.
• Fentimans Connoisseurs Tonic Water (UK-based, premium feel):
  Slightly less sweet than Fever-Tree, with delicate botanicals and citrus notes. Works beautifully with Bobby’s, as it highlights the spice without adding heaviness.
• Bliss Tonic Water (Europe-focused, high-end):
  A modern tonic with softer quinine and gentle bubbles, giving a smoother mouthfeel. Excellent if you want the gin to really shine while the tonic plays a supporting role.
• Thomas Henry Indian Tonic Water (Germany, widely exported):
  A crisp, clean tonic with a touch more bitterness. Works well with spicy gins if you want to highlight the peppery character.
• Q Mixers Indian Tonic (USA, growing internationally):
  A drier, less sweet tonic with a refreshing snap. Great for those who prefer their G&T on the leaner side.
• 1724 Tonic Water (Spain, premium option):
  Uses quinine from Peru harvested at 1,724 meters elevation. Softer bitterness and citrus-driven. Works beautifully if you want to elevate Pinang Raci into a more delicate, gourmet G&T.

🧡 Our Take

At the end of the day, Fever-Tree Indian Tonic is our go-to because it’s delicious, consistent, and easy to find. But honestly? Pinang Raci is so versatile that it shines with almost any quality Indian tonic. If you’re mixing at home, don’t overthink it — just pick the tonic you enjoy drinking.

💡 Pro tip: If you’re serving this G&T to friends, try a side-by-side test with two different Indian tonics. It’s incredible how much the mixer can shift the gin’s profile — and it’s a fun way to show off Bobby’s complexity.

🍽️ Food Pairings: What to Eat with Bobby’s Pinang Raci G&T

One of the most exciting things about Bobby’s Pinang Raci is how naturally it leans toward food pairings. This gin is rooted in Indonesian spice traditions but distilled in the Netherlands, which means it’s both fiery and balanced — and that makes it a dream to pair with dishes from both worlds.

Here are some ideas that turn your G&T into part of a whole dining experience:

🇮🇩 Indonesian-Inspired Pairings

• Satay skewers with peanut sauce – The roasted nuttiness of satay sauce can be heavy, but the ginger and black pepper in Bobby’s cut right through, while the tonic keeps everything light and refreshing.
• Spicy sambal dishes – If you love heat, sambal is a must. The citrus in the tonic cools things down, giving you fire and refreshment in the same bite.
• Fried snacks (lumpia, emping, krupuk) – Crunchy, salty, addictive. These classic Indonesian bites come alive when washed down with a cold, spice-driven G&T.

🇳🇱 Dutch-Indo Comforts

• Rijsttafel (Indonesian rice table) – A spread of small plates featuring curries, stir-fries, and sambals. The G&T ties everything together, adding brightness across all the layers of spice.
• Bitterballen with a twist – Traditional Dutch snacks, but with Bobby’s G&T as the pairing, you get an East-meets-West combination that just works.

🌍 Other Great Pairings

• Seafood with citrus – Grilled prawns, squid, or even sushi. The gin’s citrus and spice play beautifully with seafood’s natural sweetness.
• Charred veggies – Eggplant, bell peppers, or even grilled corn. Smokiness complements the gin’s peppery notes.
• Cheese boards with spice – Soft cheeses like goat cheese balance the G&T’s heat, while aged cheeses like Gouda or Manchego create a savory-sweet harmony.

💡 Pro Tip: If you’re hosting, serve Bobby’s Pinang Raci G&Ts alongside a rijsttafel-style spread. Small, shareable plates + one big, spice-forward cocktail = instant party.

Fun Facts About Bobby’s Gin

Bobby’s isn’t just another gin brand — it’s packed with personality, heritage, and stories worth sharing. Here are a few fun tidbits to impress your friends the next time you pour a round:

🥃 The Name

• Bobby’s is named after Jacobus “Bobby” Alfons, a proud Dutch-Indonesian man whose homemade spiced jenever inspired his grandsons, Sebastiaan and David van Bokkel, to create Bobby’s Dry Gin.
• The recipe blends Dutch distilling tradition with Indonesian spices, honoring Bobby’s heritage in every bottle.

🌍 East Meets West

• Bobby’s combines classic gin botanicals like juniper and fennel with Indonesian flavors such as lemongrass, cinnamon, cloves, and cubeb pepper.
• This fusion makes it one of the first truly cross-cultural gins to gain international recognition.

🏛️ Born in Schiedam

• Schiedam, known as the jenever capital of the world, is where Bobby’s is distilled. The city’s centuries-old distilling traditions provide the perfect foundation for Bobby’s modern twist.
• Their gin tour in Schiedam includes stops at local bars — each showcasing a different expression of Bobby’s.

🍊 The Pinang Raci Twist

• “Pinang Raci” means “spice mix” in Indonesian, a fitting name for Bobby’s most adventurous bottling.
• It’s the most complex gin in their range, with layered Indonesian spice flavors that make it a true standout in cocktails.

🌟 International Reach

• Bobby’s has grown from a small family project to an internationally awarded gin, available across Europe, Asia, and beyond.
• It’s especially popular with bartenders who love its unique ability to stand up to bold garnishes like ginger, pepper, and fresh herbs.

💡 Pro Tip: If you’re ever in the Netherlands, add the Bobby’s Schiedam tour to your list. Three cocktails in three different bars — it’s gin heaven with a cultural twist.

🫚 Bobby’s Pinang Raci G&T Recipe 🫚

Ingredients

• 50ml Bobby’s Pinang Raci Gin
• 150ml Fever-Tree Indian Tonic Water

Garnish with fresh ginger slices and black peppercorns.

Instructions

1. Fill your gin & tonic glass with ice.
2. Pour in 50ml of Bobby’s Pinang Raci.
3. Add Fever-Tree Indian Tonic.
4. Stir gently.
5. Garnish with a few slices of ginger and a sprinkle of cracked black peppercorns.
6. Enjoy!

Remember: Drink Responsibly, Don’t Spill Any!😉

📸 Don’t forget to capture the magic of your Gin & Tonic creation and share it with us using #WorthingtonsBar. We can’t wait to see the artistry and creativity you bring to this fantastic cocktail! Cheers to the perfect balance of flavors and the timeless pleasure of a well-crafted cocktail! 🌟✨

Final Thoughts: A G&T That Feels Like Home in a Glass

Bobby’s Pinang Raci with Fever-Tree Indian Tonic isn’t just another G&T — it’s a glass full of heritage, innovation, and flavor that tells a story. Every sip bridges the spice markets of Indonesia with the gin-making traditions of the Netherlands, creating something that feels familiar yet completely unique.

The ginger garnish lifts the warmth, the peppercorns add a bite of fire, and the tonic keeps it crisp and drinkable. The result? A G&T that’s zesty, aromatic, and unapologetically bold — one that lingers on your palate and in your memory.

And honestly? It’s the kind of G&T that doesn’t just stay in your glass. It makes you want to:

• text your mates and plan a night out,
• book a table at Worthington’s to share the experience,
• or even recreate a Schiedam gin tour at home with friends.

Because Bobby’s Pinang Raci isn’t just a drink — it’s an experience, a way to connect with roots, spice, and shared moments around the table. 🍸

Bobby’s Pinang Raci G&T FAQ

Q: What makes Bobby’s Pinang Raci different from regular gin?
A: Unlike traditional London Dry Gins, Pinang Raci is built around Indonesian botanicals like turmeric, galangal, and daun salam (Indonesian bay leaf). The result is a gin with bold spice, citrus, and peppery character — totally unique in the gin world.

Q: What’s the best tonic for Bobby’s Pinang Raci?
A: Fever-Tree Indian Tonic is the top choice because its crisp bitterness balances the gin’s spice. Mediterranean tonic also works, but may make the drink a little too floral.

Q: Can I use different garnishes instead of ginger and peppercorns?
A: Absolutely. Orange peel, lemongrass, or even a cinnamon stick can highlight different sides of the gin. Ginger + black peppercorns are just the ultimate spice-forward serve.

Q: Where can I try Bobby’s Pinang Raci in the Netherlands?
A: Schiedam is the heart of Bobby’s, and you can book a Bobby’s Gin Tour (three bars, three cocktails, three expressions). Many cocktail bars in Rotterdam, Amsterdam, and The Hague also feature it.

Q: Is Bobby’s Pinang Raci good for cocktails beyond G&T?
A: Yes! It’s incredible in Negronis, Tom Collins riffs, or even in a spicy Gin Martini. But for your first pour, stick with a G&T to really taste the spice blend.

If you want to see the video tutorial on this drink, check it out on our Instagram page and TikTok! We would love to connect with you and hear about what recipe we should make next. 😁