Kapriol Grapefruit & Hibiscus Gin

Pink grapefruit and hibiscus bring a brighter register to the historic Kapriol recipe. Distilleria dell'Alpe makes this 40.7% gin from a wheat spirit infusedInfusionFruit 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 with a broad alpine botanical base before distillation in Padovan stills dating from 1947. Juniper, bay, angelica, chamomile, cardamom, caraway, coriander, gentian, lavender, hops, mint, oregano, mugo pine, rosehip and rosemary are joined by Sicilian pink grapefruit and Italian hibiscus flowers. The result connects the distillery's mountain heritage with two vivid, clearly identified ingredients.

Citrus · Dry · Floral · Herbal

The aroma begins with fresh grapefruit peel rather than sweet juice. Juniper and mugo pine give it a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary line, while mint, rosemary and oregano add a cool herbal lift. Hibiscus appears more gradually, bringing a tart floral note that sits between red fruit and dried flower. Cardamom, coriander and caraway provide quiet spice underneath; gentian and hops reinforce the bitter edge without making the profile austere.

On the palate, grapefruit opens with lively citrus oil and a measured pithy bitterness. Hibiscus gives the middle a delicate tang and a slightly rounder fruit impression, then the alpine herbs restore freshness. At 40.7%, the gin has enough body to keep this large recipe coherent, yet the finish remains clean, dry and aromatic. It can be tasted neat to follow the contrast between citrus and flowers, but its clarity is especially well suited to a tonic that does not add another dominant flavour.

For the Perfect ServePerfect serveThe way the producer recommends serving the gin (glass, tonic, ratio, garnish) to show it at its best.Glossary, fill 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 with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, add 4 cl of Kapriol Grapefruit & Hibiscus Gin and 10 cl of Fever-Tree Naturally Light Tonic Water, then stir gently. Add a broad orange peel and one edible hibiscus flower to the glass, then repeat both on a small plate beside it. The dry, restrained tonic preserves the grapefruit's brightness, while orange oil and hibiscus echo the gin without crowding its alpine herbs.