An infusion of organic hibiscus flowers gives Palma Rosé Gin its natural pink colour and gently tart floral character. Mallorca Distillery begins with an organic Mallorcan gin built from juniper, coriander, orris, angelica and liquorice root, then adds local lemon balm and peels of mandarin, lemon and lime. An infusion of hibiscus gives the liquid its natural pink hue and a gently tart floral dimension. Bottled at 40% ABV, it keeps the shape of a gin while offering a softer, more colourful reading of the island's citrus.

The aroma begins with mandarin and lime, followed by a clean line of juniper. Hibiscus emerges as a fresh floral note with a suggestion of red fruit and pleasant acidity rather than heavy perfume. Lemon balm adds a green, lightly mint-like freshness between fruit and flower. Coriander supplies dry spice, while orris and angelica give the bouquet enough structure to prevent the brighter notes from dispersing. The result is fragrant and open, but never sugary in tone.

The palate is lively at the attack, where lime and lemon meet the tart edge of hibiscus. Mandarin then broadens the centre with a rounder citrus character, and liquorice softens the transition toward a dry botanical finish. Juniper remains recognisable throughout, particularly after the fruit begins to fade. The 40% strength favours freshness and an easy texture without making the gin feel thin. Its colour is visually expressive, yet the taste remains balanced enough for a restrained tonic and a simple garnish.

For the Perfect Serve, fill a balloon glass with clear ice, add 4 cl of Palma Rosé Gin and 10 cl of Fever-Tree Naturally Light Tonic Water, then stir gently. Place a thin lime wheel and one edible hibiscus flower in the glass, and repeat both on a small plate beside it. Lime sharpens the gin's citrus edge, hibiscus follows its natural colour and floral acidity, and the light tonic avoids adding sweetness to an already generous aromatic profile.