Huckleberries and white peony tea bring fruit and flowers to Freeland Pink Gin. This seasonal Portland release is bottled at 45% ABV and built on a juniper-led spirit with horehound, marshmallow root, turmeric and lemon balm. Honey and agave soften the recipe, while carmine adjusts its natural rose colour. Carmine is animal-derived, an important detail for anyone following a vegan or vegetarian diet.

The botanical list combines roots, herbs, tea and fruit with unusual precision. Horehound contributes dry herbal bitterness, marshmallow root gives body, and turmeric adds warm earthiness. White peony tea introduces a gentle floral line rather than a strongly perfumed note. Pacific Northwest huckleberries supply dark berry freshness, while lemon balm keeps the profile bright. Honey and agave round the edges without turning the gin into a liqueur.

On the nose, berry and soft flowers lead, followed by green herbs. The palate begins with huckleberry, then broadens around peony tea and the smooth texture of marshmallow root. Turmeric and horehound give the middle a dry, slightly bitter counterweight. Lemon balm lifts the finish, where juniper becomes clearer and the measured sweetness gradually recedes. The 45% strength keeps the fruit lively and the layered recipe well defined.

Serve 4 cl with 10 cl of Fever-Tree Elderflower Tonic Water over large clear ice. Add two huckleberries and one small lemon balm leaf. Elderflower extends the peony tea without competing with the fruit, while the fresh leaf gives a clean citrus-herbal finish. Add the tonic slowly and stir once. Do not add extra syrup or honey; the gin already contains enough sweetness to balance the tonic.