Toasted coconut is the ingredient that stops this being an ordinary tropical gin. Eden Mill pairs it with passion fruit and orange peel on a juniper base at 40% ABV, and the toasting matters: raw coconut would push the drink toward sweetness, while toasted coconut brings a drier, nuttier warmth for the fruit to lean against.

Passion fruit dominates the aroma, sharp and perfumed the way the raw fruit is, and it carries the tartness that stops the whole thing reading as syrup. Orange peel sits beside it and does a different job, contributing oil and a gentle bitterness rather than juice, which broadens the citrus without sweetening it. The coconut arrives underneath both, warm and toasted rather than creamy, and it is what gives the middle of the palate its body. Juniper holds a dry, precise line under all of it, and that line is why the whole thing stays a gin instead of sliding into tropical liqueur. The progression runs bright, then round, then dry, with the fruit fading before the coconut does.

Everything in the build should support that dryness. Only a neutral tonic will do: a sweetened or fruit-flavoured one tips the balance and leaves the coconut stranded. Ice the glass to the brim, pour without hurry and serve very cold, since the coconut loses its toasted edge fast in a warm glass. An orange twist follows the peel already present in the recipe, and a spoonful of passion fruit pulp reinforces the headline fruit without adding any sugar; either works, and both together is one thing too many. Tropical at the front and dry at the back: that reversal is the whole trick of the recipe, and it is the reason a second glass is more interesting than the first rather than less.