Clover Gin

Clover Gin brings together lavender and pear on a classic juniper foundation. It is a Belgian distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins at 40%, and the combination is less common than it sounds: lavender is a demanding botanical that turns soapy when overdone, and pear is a delicate fruit whose aroma is easily lost, so pairing the two means keeping both in check.

Floral · Fruity · Herbal

Each ingredient has a clear role. Juniper supplies the evergreen, dry backbone that keeps the gin recognisable. Lavender adds a herbal-floral layer, gentle rather than perfumed. Pear softens the whole with a round fruit character and a natural sweetness of perception. The gin is made by distillation followed by blending with natural botanicals, with no added sugar and no artificial flavourings, which keeps the spirit transparent and the fruit honest. Leaving sugar out matters more with pear than with most fruit, because sweetness is the first thing that would hide its delicate aroma.

On the nose, a gentle lavender note intertwines with soft pear and a clear juniper line. In the mouth, lavender and pear develop together over a smooth texture, the interplay moving between floral softness, fruit and the dry pine of the juniper. The finish remains dry and clean, with a faint herbal echo of lavender and a light trace of pear. The balance works neat or over ice as well as in light long drinks.

A classic quinineQuinineAn alkaloid from cinchona bark that gives tonic its bitterness. The British in India drank it against malaria and added gin: the gin and tonic was born.Glossary tonic, Thomas Henry Tonic Water gives the floral and fruit notes a dry frame to sit in. The garnish goes in an unexpected direction: a slice of fresh ginger and a few coriander leaves, which bring warmth and a green, citrus-edged herb against the softness of the pear. Use the coriander sparingly and slap the leaves lightly before adding them, so their aroma lifts the drink without overpowering the lavender.