The recipe for Larios 12 contains twelve botanicals, including seven citrus fruits alongside orange blossom and spices. Made in Spain through five distillations and bottled at 40%, it combines the brightness of lemon and lime with the rounder fragrance of orange, mandarin, tangerine and clementine. Grapefruit adds a gently bitter note to this varied citrus character.

The nose brings fresh peel and flowers together. Orange blossom lends a delicate perfume to the fruit, while juniper adds a resinous freshness that becomes clearer on the palate. The citrus notes differ in character: some are sharp and zesty, others recall the sweeter scent released when an orange is peeled. That contrast gives the mouthful variety without relying on a single dominant fruit.

Coriander and nutmeg introduce gentle spice as the initial citrus brightness subsides. Angelica root adds an earthy nuance beside the juniper, giving a drier counterpoint to the floral notes. The impression moves from fragrant fruit towards a more restrained finish, with a mild warmth and a lingering trace of peel. The interest lies in the balance between those changing sensations, from the lightness of the blossom to the slightly bitter grapefruit.

For a gin and tonic, pair Larios 12 with Fever-Tree Mediterranean Tonic Water. Its herbal character complements the flowers and citrus without requiring a more elaborate garnish. An orange peel and a single edible orange blossom echo the recipe in two different ways: the peel releases fragrant oils, while the flower adds a softer scent near the rim. Keep the blossom to one so it does not overwhelm the subtler spice. Serve well chilled over clear ice in a balloon glass, stirring gently to preserve the bubbles and the delicacy of the floral aromas.