Fresh cucumber, citrus peel and aromatic herbs shape the profile of Counter Gin. Produced in Seattle by Old Log Cabin Distillery, the recipe places those ingredients around a dry juniper core. The current bottling is presented at 45% ABV, giving the herbs enough definition to remain clear once the gin is chilled or mixed. Production takes place in small batches using the distillery's German-built Kothe still.

Juniper supplies the dry centre, while fresh cucumber gives the opening a cool, crisp quality. Meyer lemon and orange peel bring distinct citrus tones: one fragrant and rounded, the other brighter and slightly bitter. Tarragon and lemon verbena add anise-like herbs and lemon-scented leaves, lavender contributes a restrained floral note, and orris helps bind the aromas to a dry root finish. The list explains why Counter feels botanical without becoming perfumed.

The nose starts with cucumber skin, lemon and quiet lavender. Juniper becomes firmer on the palate, followed by tarragon and verbena, which introduce a savoury green line through the citrus. Orange peel gives the middle a bitter edge and orris dries the finish. The herbs are vivid but controlled; they do not turn the gin into a bouquet or a salad. Instead, the tasting moves cleanly between cooling freshness, bright peel, pine and a final earthy trace.

Fever-Tree Indian Tonic Water gives those contrasts a neutral frame. Pour 5 cl over large clear ice, add 10 cl of tonic, then add one cucumber ribbon and one fine orange peel. Cucumber repeats the cool first impression, while orange reinforces the bittersweet middle without adding juice. Keep the ratio short and the garnish precise so tarragon, verbena, lavender and juniper remain distinct.