Glaswegin Raspberry & Rhubarb Gin takes the brand’s original eight-botanical recipe and moves it into a fruit-led register. Raspberry and rhubarb sit on top of the Glasgow gin base of Italian juniper, coriander, angelica, milk thistle, orange blossom, bay leaf, chamomile and pink peppercorn. Bottled at 37.5% ABV, it is designed as a flavoured gin rather than a liqueur-style shortcut: the red fruit is prominent, but the botanical frame still matters.

The nose is immediately generous, with raspberry jam and candied rhubarb leading the way. Behind that fruit, orange blossom and citrus keep the profile from feeling heavy, while chamomile softens the middle of the palate. Pink peppercorn gives a clean little spark at the end. The producer also describes creamy, vanilla-like nuances, which fit the way the fruit rounds out in the glass. The result is sweet-fruited in aroma, but it should still be served with balance so the rhubarb’s sharper side remains visible.

The most coherent gin and tonic uses Fever-Tree Elderflower Tonic Water, not a heavily sweet mixer. Elderflower supports the floral side of the base gin and leaves raspberry and rhubarb in the foreground. A fresh raspberry and a thin rhubarb ribbon make sense visually and aromatically: one gives the red-fruit cue, the other reminds the drinker that the gin has a tart, vegetal fruit note as well as berry sweetness.

This bottle will appeal to drinkers who like a bright pink gin with real contrast. It is easy to serve on a sunny table, but the best version of the drink avoids turning it into dessert. With enough ice, a measured tonic and a garnish that keeps rhubarb present, Glaswegin Raspberry & Rhubarb Gin stays lively, colourful and fresh.