Luxardo London Dry Gin

A twenty-four-hour infusionInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary and a nineteen-day resting period give Luxardo London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins a measured pace from botanicals to bottle. At the Luxardo distillery in Torreglia, the ingredients infuse in alcohol inside traditional copper stills before distillation. The gin then rests for nineteen days prior to filtration and bottling. At 43% ABV, it combines a recognisable London dry foundation with the bitter, spicy and citrus details of an Italian recipe.

Citrus · Dry · Spicy · Herbal

Juniper and coriander form the core, joined by orris and angelica rootsAngelicaThe root of a tall umbellifer, earthy and musky. After juniper and coriander it is the most common botanical: it binds the aromas and holds the finish.Glossary, liquorice, cinchona bark, cinnamon, cardamom and bitter orange. Bitter orange gives the citrus a drier and more aromatic edge than sweet orange alone. Cardamom and coriander lift the middle, while cinnamon adds controlled warmth. Angelica and orris provide earthy depth, liquorice rounds the palate, and cinchona introduces a fine bitterness that links naturally with the tonic in a long drink.

The nose begins with juniper and bitter-orange peel, followed by coriander and cardamom.

On the palate, pine remains clear through the opening, then citrus and spice widen the centre. Cinnamon stays discreet, giving warmth rather than sweetness. Orris and angelica make the lower register drier and more rooted, while cinchona brings a firm bitter finish. The nineteen-day rest helps these contrasting elements meet without blurring their individual roles.

Luxardo London Dry Gin has the dryness and spice for a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary or NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary. For a classic gin and tonic, pour 5 cl into a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary filled with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary and add 12 cl of Fever-Tree Indian Tonic Water. Add a broad bitter-orange peel and three lightly pressed cardamom pods. Orange reinforces the recipe’s citrus bitterness, cardamom opens its brighter spice, and the neutral tonic leaves juniper, roots and cinchona in full view.