Ten botanicals give La Penisola a precise picture of the landscape around Portofino. This limited London Dry is bottled at 43% ABV in 50 cl and combines maritime pine needles, grapefruit, lemon, juniper, rose, rosemary, mandarin, marjoram, bay leaf and sage. The recipe draws its identity from ingredients associated with the Ligurian landscape, but its appeal is practical as well as geographical: citrus, pine and kitchen herbs form a precise aromatic structure.

Maritime pine and juniper give the nose a resinous opening, quickly brightened by grapefruit, lemon and mandarin. Rose adds a light floral lift rather than a perfumed sweetness. Rosemary, marjoram, bay and sage then bring the familiar scent of Mediterranean herb gardens. The combination is broad, yet each group has a clear role: pine for structure, citrus for energy, rose for height and the herbs for a dry, savoury finish.

The palate begins with grapefruit oil and fresh pine, followed by softer mandarin and a brief floral note. Rosemary and sage become clearer in the middle, while bay and marjoram extend the finish with a gentle bitterness. At 43%, La Penisola carries these aromatic oils without feeling dense. The limited bottling offers a more focused, resinous and herb-led view of Portofino than a simple citrus gin, with enough dryness to remain useful in a Martini.

For the recommended long drink, fill a balloon glass with clear ice, add 5 cl of La Penisola and 10 cl of Fever-Tree Naturally Light Tonic Water. Place a pink-grapefruit peel and a fresh basil leaf in the glass, then present a second peel and leaf on a small dish beside it. A light tonic keeps the pine, citrus and herbs distinct, while grapefruit and basil echo the profile without crowding it.