Beach Dry Gin is one of Bondi Liquor Co's dry recipes, bottled at 42% ABV in a 70 cl bottle. Its named botanicals are pepper leaf, cardamom, fennel seed and orange peel. They give the gin more than one route to freshness: orange supplies the citrus aroma, fennel adds a gently anise-like edge and pepper leaf gives the palate a lively centre. The distillery began in Bondi and now makes its spirits by hand in Darlinghurst, Sydney. The yellow label is easy to spot, but the dry, spiced recipe is what distinguishes this bottle from the company's fruitier releases.

The orange is noticeable without turning the gin sweet. Cardamom brings a warmer citrus spice behind it; fennel gives a softer, herbal counterpoint. Pepper leaf adds a sharper note, especially after the first sip. Juniper keeps the drink dry beneath these brighter flavours. Together they move from fresh peel to spice and then to a firm finish. Tasting a small measure neat gives the pepper leaf and fennel a little more space. With tonic, the orange moves forward and the spice becomes gentler, while the gin's dry character remains clear. It is a useful contrast to the Mandarin Gin in the same range, whose fruit is meant to lead.

Bondi Liquor Co suggests tonic with an orange slice or a rosemary sprig. Both work in a restrained gin and tonic: fill a balloon glass with large ice, add the gin and a plain chilled tonic, then use a thin slice and a small sprig among the cubes. Put a matching garnish beside the glass. The orange echoes the peel in the recipe; rosemary adds a fresh herbal scent alongside the juniper. Begin with a modest amount of tonic and add more only after tasting. Too much mixer blurs the distinction between the peppery middle and the spiced finish. A dry, uncomplicated drink lets this bottle show why it is called Beach Dry rather than merely borrowing the place name.