Green mandarin and oregano set the lively tone of this organic Tuscan recipe. Bottled at 43% ABV in 70 cl, Ginepraio Organic Mediterranean Tuscan Dry Gin also brings together juniper, bitter orange, mastic and wild carrot. Citrus and herbs are not used as vague scenery here: green mandarin, bitter orange and oregano each contribute a specific flavour, while mastic and wild carrot give the dry gin a less familiar resinous and earthy depth.

Green mandarin opens the nose with bright peel and a sharper freshness than ripe fruit. Bitter orange follows with fragrance and a controlled pithy edge. Juniper supports both with pine, then oregano adds a savoury herbal note. Mastic, the aromatic resin of the mastic tree, reinforces the balsamic character, while wild carrot root gives the base a dry, earthy quality. These ingredients create a sunny profile without relying on sweetness or a generic idea of Mediterranean flavour.

The palate moves from green citrus to herbs and resin. Mandarin is vivid at the start, orange bitterness tightens the centre, and oregano appears gradually rather than dominating the drink. Mastic and juniper lengthen the finish, with wild carrot adding a grounded, root-like dryness. At 43%, the gin remains supple enough for a long drink, yet the savoury side is strong enough to work in a dry Martini garnished with nothing more than citrus oil.

Fill a balloon glass with clear ice, add 4 cl of Ginepraio Organic Mediterranean Tuscan Dry Gin and 12 cl of Fever-Tree Mediterranean Tonic Water. Place a strip of green-mandarin peel and a small fresh oregano sprig in the glass, then repeat both on a dish beside it. The garnish follows the documented recipe and the tonic supports the herbal profile without obscuring the bitter-orange finish.