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+1000 gins • PerfectServes • Tonics • Inspirations
Cin'Kin Gin Pumpkin
Best enjoyed with Thomas Henry Spicy Ginger Beer, garnished with 
Thin Slice of Fresh Ginger and 
Cinnamon Stick.
Recommended TonicThomas Henry Spicy Ginger Beer
Garnish
Thin Slice of Fresh Ginger
Garnish
Cinnamon StickCin'Kin Gin Pumpkin
Flavored Gin · 43 % ABV · BE
Pumpkin in a gin sounds like a gimmick until you taste this one. Cin'Kin works in Ciney, in the province of Namur, and built this bottling around Hungarian Blue pumpkin, the grey-skinned Cucurbita maxima grown locally, triple distilledTriple distilledThe spirit goes through the still three times before or with the botanicals: each run cleans it up, giving a purer, softer base.Glossary with juniper and filled at 43% ABV.
Spicy · Fruity · Earthy
The name itself is a family affair: Ciney plus the first names of the founders' daughters, Kiara and Nora. The recipe puts the vegetable to work for depth rather than sweetness. Pumpkin gives an earthy, faintly nutty base that juniper can sit on, and triple distillation is what keeps the result clean instead of vegetal in a heavy way. Everything is made in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary, which is how a recipe this unusual gets adjusted until it works.
Tasters tend to reach for sage when describing the nose, with woody and slightly musky nuances behind it. The attack is soft and rounded, juniper clearly present, and the earthy and herbal notes carry through the middle without turning into soup. The texture is smooth, the finish dry and gently spiced, and the pumpkin reads as savoury depth rather than as a flavour you could name blind. A bronze medal in the contemporary category of the 2022 World Gin Awards says the balance works.
Try it neat first, since the vegetal side is easiest to read undiluted, then over ice for something mellower. With a mixer, count 4cl against 10cl of plain tonic and keep the garnish out altogether, or use a thin strip of orange peel if the glass looks bare. Sweet mixers fight the earthiness, a heavily flavoured tonic buries it, and both waste what the pumpkin brings. It is also an interesting base for autumn cocktails, where a savoury note is welcome and the pumpkin gives the drink a body most gins cannot.
Autumnal Pumpkin Gin & Tonic
PerfectServe
Recommended Tonic
Garnish
Thin Slice of Fresh Ginger
Cinnamon StickInstructions
In a chilled highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary glass, pour 5 cl of Cin'Kin Gin Pumpkin, a Belgian gin infusedInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary with Hungarian blue pumpkin and juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, offering a spicy, fruity, and earthy profile.
Add a large, clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary cube to maintain the drink's integrity without excessive dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary.
Top with 15 cl of Thomas Henry Spicy Ginger Beer, whose zesty ginger notes complement the gin's spiciness and earthy undertones.
Gently stir to integrate the flavors.
Garnish with a thin slice of fresh ginger and a cinnamon stick to enhance the autumnal essence.
For alternative pairings, consider Fentimans Ginger Beer or Fever-Tree Ginger Beer.
Flavors
Ingredients
- Juniper berries
- Hungarian Blue Pumpkin