Portobello Road Savoury Gin takes its cue from Corsican and Mediterranean flavours. The London distillery combines its classic gin recipe with bergamot, rosemary, basil and green olive, then adds a small amount of sea salt after distillation. The result is a 42% gin whose savoury details are part of the recipe, not merely a serving suggestion.

Citrus · Dry · Herbal

Juniper provides the familiar dry, resinous line, while bergamot brings a fragrant citrus note. Rosemary and basil add green herbal character, and green olive gives the palate a rounded, briny edge. The post-distillation sea salt reinforces that savoury impression without turning the gin into a salty drink. Its identity rests on the balance between citrus, garden herbs and olive rather than on sweetness.

Aroma and flavour move from bright bergamot toward rosemary and basil, with the olive becoming more noticeable in the finish. The profile is suited to a dry, food-friendly long drink, but the salt and olive also give it a natural connection to a Martini-style serve. Keeping the dilution measured matters: too much tonic would soften the herbal and savoury details that distinguish this bottle.

For a gin and tonic, fill a balloon glass with clear ice, pour 5 cl and add 12 cl of Fever-Tree Mediterranean Tonic Water. Garnish with one green olive and a short rosemary sprig in the drink. The tonic's herbal-citrus character complements the bergamot, while the olive echoes the gin's savoury note. Serve with simple savoury snacks such as almonds or mild cheeses; avoid a strongly flavoured garnish that would compete with the herbs.

The recipe's savoury character also makes it a natural companion to food. Olives, salted almonds or a mild cheese can sit alongside a small pour without introducing flavours that fight the herbs. In a longer drink, clear ice and a restrained measure of tonic keep the bergamot and olive distinct through the finish.