Damson plum gives Clarity Sundrop Gin its ripe fruit core. Clarity Distilling Company makes it in Tauranga, New Zealand, and bottles it at 40% ABV. Hibiscus adds colour and flowers, while Sichuan pepper, cassia and nutmeg create a warm, lively spice layer. The recipe is classified here as a flavoured gin because plum and hibiscus shape the bottle as clearly as its traditional botanical foundation.

Juniper, coriander, angelica and orris provide that foundation. Lemon peel gives brightness and keeps the fruit from feeling dense. Damson brings a darker, more tart character than a sweet dessert plum, with a flavour that can suggest cherry and red berry around the edges. Hibiscus reinforces the red-fruit impression while adding a dry floral quality. Sichuan pepper supplies a light citrus tingle rather than simple heat; cassia and nutmeg deepen the spice.

The nose begins with plum skin, hibiscus and lemon. On the palate, damson is juicy but controlled, followed by the dry pull of angelica and orris. Coriander and Sichuan pepper lift the centre, then cassia and nutmeg add warmth without turning the gin heavy. Juniper remains clear through the finish, where tart fruit, flowers and a gentle peppery sensation meet. At 40%, the texture is approachable while retaining enough definition for tonic.

Serve 4 cl with 10 cl of Fever-Tree Indian Tonic Water over large clear cubes. Add one thin damson slice and a single dried hibiscus petal. A neutral tonic lets the plum remain central and gives the spices room to unfold. Keep the garnish small: too much hibiscus would add unnecessary acidity and colour, while a thick piece of fruit could make the drink sweeter than the gin itself.