Chilli & Chocolate Gin sets two strong flavours against Sipsmith's juniper base. The botanical list names Carolina Reaper chilli, cacao nibs and cubeb alongside juniper. The distillery says the botanicals macerate overnight at 60% ABV; the pot is then heated slowly, and the resulting spirit is reduced to 40% ABV. That process gives the chilli and cacao time to meet the dry, resinous gin character instead of sitting as separate flavourings on top of it.

Spicy · Earthy · Vanilla

On the nose, Sipsmith describes peppery heat, juniper and rich chocolate. The first sip brings warmth from the chilli, followed by a rounder cocoa note and the faintly peppery character of cubeb. Juniper keeps the profile recognisably dry and provides a clean line through the middle. Chocolate lingers on the finish, while the pepper builds gradually. It is a flavour-led gin, but the spice and cacao remain balanced by the botanical backbone rather than by added sweetness.

Sipsmith suggests a highball with Indian tonic and fresh lime. Pour 5 cl over clear ice, add about 12 cl tonic and stir gently once. A lime wedge in the glass gives the drink a clean citrus edge; a small red chilli can sit on the garnish plate for aroma without making every sip hotter. The tonic should be cold and fairly neutral, allowing the gin's cocoa and pepper to remain clear.

The same liquid also suits richer cocktails, including the Martinez listed by the distillery, where vermouth and bitters give the chocolate note a fuller setting. For an uncomplicated serve, however, the highball is easier to read: juniper first, then lime and pepper, with cacao returning as the drink warms. Keep the garnish restrained and skip syrup. The gin already combines a warming spice profile with a rounded chocolate finish.