Two mints appear on this list and they are not interchangeable. Green mint is the softer and sweeter of the pair, peppermint the sharper and colder, and using both gives the finish a cooling length that either one alone would have delivered only halfway. Det Norske Brenneri builds this citrus edition of Harahorn around them at 42%.

Pomerans is the citrus that does the leading, and the choice is deliberate. Bitter orange carries pith bitterness rather than sweetness, so the aroma arrives fresh and sharp instead of sugary, and the other citrus fruits fill in around it with a brighter, more straightforward zest. Lemon verbena works just underneath, lemony without being a fruit, and it extends the citrus register further than the peel alone could reach. Green cardamom lifts the middle with its cool camphorous edge. Then the two mints arrive and take over the finish, one after the other, and behind them liquorice contributes a sweetness with no sugar in it while iris root ties everything together with a powdery floral note. Juniper holds a clean line throughout. The aroma shows floral undertones that the palate does not entirely account for, which is the sort of thing a long botanical list produces.

A gin this cooling should be served genuinely cold. Neutral tonic, ice heaped to the rim, and a pour solid enough to carry the mints to the end. Orange in a wedge suits the pomerans better than lemon, being rounder and nearer the fruit actually used. A mint sprig is the alternative that doubles the cooling half. Nothing sweetened: the bitterness is what the whole recipe stands on. A citrus edition usually means one more lemon; here it means a bitter orange and two mints. It ends citric, minty and long.