Juicy citrus is the clear centre of this 42% Prohibition Liquor Co. gin. Blood orange leads, joined by Riverland lemon and mandarin over juniper. Strawberry gum, chamomile and cinnamon myrtle soften the sharper peel notes with a floral edge, while local almond and rivermint add a more savoury, herbal dimension. The 500 ml bottle is the distillery's most citrus-forward spirit.

Citrus · Floral · Fruity · Herbal

The thirteen botanicals of the recipe also include pepperleaf, coriander seed, angelica root and ginger. Each broadens the citrus without displacing it: pepperleaf and ginger add a gentle lift, coriander supports the juniper, and angelica lends a drier herbal line. Rivermint cools the palate, with chamomile and cinnamon myrtle rounding the middle. The blood orange remains recognisable through the finish rather than fading into generic sweetness.

The distillery recommends a gin and tonic or a summer spritz, garnished with a blood-orange slice and fresh mint. In a G&T, use a dry tonic and plenty of clear ice so the citrus stays bright and the herbs remain distinct. The spritz gives the fruit a lighter, more open presentation. Either way, a single citrus garnish is enough; extra syrup or several competing fruits would blur the contrast already built into the recipe.

For the long serve, pour 4 cl gin over large ice and add 10 cl chilled Indian tonic. Place a blood-orange wheel and a mint sprig inside the glass, then set the same pair on a small dish beside it. Express the orange peel gently before adding it, but do not squeeze juice into the tonic: the gin already carries several citrus sources. Mint gives a cool aroma at the rim while the orange reinforces the first sip, leaving the finish clean and recognisably juniper-led.