Tahitian lime, black olives and olive leaf join juniper in Juno Winter 2025 Seasonal Gin, distilled in New Zealand at 44% ABV. The limited seasonal recipe takes citrus in a savoury direction: bright and zesty at first, then more saline and herbal as the olive botanicals emerge. Juno's suggested ways of drinking it include a Dirty Martini, neat or over ice, which suit the gin's dry, savoury character better than a sweet mixed drink.

Citrus · Dry · Limited Edition · Earthy

Tahitian lime gives the opening a fresh, aromatic citrus note. Black olives and olive leaf bring a distinct savoury tone, with a dry, lightly briny impression that sets this gin apart from a conventional citrus-forward recipe. Juniper provides the essential resinous backbone and keeps the profile within gin's botanical territory. The combination is deliberately focused: lime supplies lift, olive provides depth, and the leaf contributes a greener herbal edge. It is a clear seasonal variation rather than a sweet winter-spice style.

The nose leads with lime zest and juniper, then turns toward green olive and a subtle leafy quality.

On the palate, the citrus is brisk, while the olive notes broaden the middle with savoury depth. A dry finish and gentle saline impression make the gin especially suitable for a Martini-style serve. At 44% ABV, it has enough presence to stand alongside dry vermouth, though a small neat pour will show the contrast between lime and olive most directly. Chilling the glass well helps keep the profile crisp and prevents the savoury elements from feeling heavy.

A Dirty Martini is the most natural serve: stir 6 cl of Juno Winter Gin with 1 cl dry vermouth and a small measure of olive brine over ice, then strain into a chilled cocktail glass. Garnish with one olive and a narrow strip of lime peel. The brine should be added sparingly; it is there to underline the gin's savoury character, not to make the drink salty. Juno also suggests drinking this seasonal gin neat or on the rocks. No tonic is needed for the Martini, and adding one would soften the dry, olive-led detail that makes the recipe distinctive.