
+600 gins • PerfectServes • Tonics • Inspirations


Best enjoyed with Fever-Tree Mediterranean Tonic Water, garnished with Freshly cut orange peel and Lightly bruised coriander sprig.
Recommended TonicFever-Tree Mediterranean Tonic Water
Garnish
Freshly Cut Orange Peel
Garnish
Lightly Bruised Coriander SprigCopperhead Mr Copperhead is a Belgian gin from Copperhead built around the five-botanical architecture associated with the house’s original style. It follows the same apothecary-inspired clarity: juniper, citrus and spice are kept in a tight, readable frame. The interest is not extravagance, but precision and balance.
The botanical structure is built from juniper, coriander seeds, angelica, cardamom and orange peel. This short list gives the gin a direct personality: citrus freshness from orange, aromatic spice from cardamom and coriander, and dry herbal grip from angelica. The style remains in the London Dry family, with botanical definition at the centre and no need for a heavy sweet aromatic layer.
The nose is clean and focused, led by juniper and orange peel with cardamom adding a refined spicy lift. The palate follows the same line: dry, citrus-forward and controlled, with coriander bringing brightness and angelica giving a more serious, rooty finish. It reads as a gin made for clarity rather than excess.
At 40% ABV, Copperhead Mr Copperhead is naturally suited to a gin and tonic with orange peel and a tonic that does not overpower the botanicals. Its concise profile also makes it useful in cocktails where clean citrus-spice detail matters.
The absence of a long botanical list keeps the reading very direct. It is a gin that benefits from simplicity: plenty of ice, a clean tonic, and a garnish that extends the orange-cardamom line rather than adding a new dominant flavour. In that format, the copper-toned house style stays crisp, aromatic and controlled.

Freshly Cut Orange Peel
Lightly Bruised Coriander SprigPrepare the serve in a large balloon glass filled with clear ice.
Pour 5 cl of Copperhead Mr Copperhead, then add 15 cl of Fever-Tree Mediterranean Tonic Water.
Stir once or twice and garnish with a freshly cut orange peel and a lightly bruised coriander sprig.
The garnish keeps the drink focused on orange, cardamom, coriander and dry herbal structure.
The result should be clean, coppery and aromatic, with orange at the front and a dry herbal finish.

