Leamington on Parade recalls the elephants Sam Lockhart brought from Ceylon to Royal Leamington Spa in the nineteenth century. Warwickshire Gin Company bottles it at 40% ABV and builds the recipe around Ceylon tea, cinnamon and hibiscus alongside juniper. The tea recalls the route Lockhart travelled, while the town still has an Elephant Walk by the river Leam. In the glass, the tea brings a dry, gently tannic quality, while cinnamon and hibiscus offer warmth and a floral accent. The result is more particular than a generic citrus gin without losing the clarity expected of a straightforward drink.

The interplay of tea and spice is worth noticing before adding a mixer. Cinnamon can easily dominate a recipe, but here its role is to give the tea a warmer setting. Hibiscus adds a tart floral note beside the tea, while juniper keeps the profile recognisably dry. Juniper remains the familiar anchor. A small sip neat makes the tea's drying effect easier to recognise, then a little water or ice opens the other aromas.

The distillery suggests Mediterranean tonic and lime, a sensible way to keep the service fresh. Pour the gin over generous ice, add the chilled tonic and use one thin lime wheel with a few edible hibiscus petals. Put an extra wedge and petals beside the glass. The lime brightens the tea and spice without adding another sweet flavour. Start with a modest measure of tonic so the recipe remains audible; top up only after tasting. It is a gin to serve lightly rather than hide beneath elaborate fruit.