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 infused 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.

The aroma begins with fresh grapefruit peel rather than sweet juice. Juniper and mugo pine give it a resinous 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 Serve, fill a balloon glass with clear ice, 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.