Sipsmith Orange & Cacao Gin is a 40% ABV release built on a more juniper-forward version of the house recipe. The distillery uses fifty percent more juniper than in its London Dry Gin, then brings together cacao nibs, orange peel and orange blossom. The result is deliberately dry, with citrus and cocoa used to broaden the gin rather than soften it.

Orange peel provides the first aroma, bright and zesty, while orange blossom gives the nose a lighter floral tone. Cacao nibs add a darker, toasted background that is more bitter than sweet. Juniper is present from start to finish, giving the recipe a brisk, piney line beneath the orange.

On the palate, marmalade-like orange develops alongside cocoa and vanilla. Ginger and cinnamon add restrained warmth, and the higher juniper content prevents the richer notes from becoming heavy. The finish is dry, gently spiced and marked by a lingering contrast between orange oil and cacao.

For the house G&T, use 50 ml of gin with Fever-Tree Indian Tonic Water over plenty of clear ice, then add an orange wheel. The garnish is enough to amplify the orange without hiding the cacao or juniper. It also makes a strong base for a Negroni variation where bitter orange and cocoa can remain visible.

Orange & Cacao Gin is not a chocolate confection in a bottle. It is a dry, juniper-led gin in which toasted cacao, orange and spice bring depth to a very recognisable London dry structure. It has enough bitterness and spice to sit comfortably beside savoury aperitif food, particularly dishes with orange, nuts or roasted spices.