Mint Chocolate Chip Gin takes its cue from an ice-cream flavour rather than from a classic cocktail. Sipsmith says the idea came from the seaside childhood memories of its Head of Innovation, Joe. The distillers combine juniper with peppermint extract, black cardamom and cacao nibs. These botanicals macerate overnight at 60% ABV before distillation and reduction to 40% ABV. The result keeps a clear gin base while moving toward the cool, mint-and-cocoa combination suggested by its name.

Spicy · Herbal · Vanilla

The first impression is fresh peppermint, with pine-like juniper underneath and a darker chocolate note behind it.

On the palate, mint arrives before cacao, while black cardamom contributes a subtle warming spice that prevents the profile from becoming one-dimensional. Sipsmith describes a lingering menthol finish with a hint of sweetness. The sweetness is an impression of the flavour combination, not a reason to treat the gin like a cream liqueur; its botanical structure remains evident.

For its recommended serve, Sipsmith uses a highball filled with ice, cream soda and a mint sprig. Pour 5 cl gin into the glass, add about 12 cl chilled cream soda and stir gently. A mint sprig belongs in the drink; a few restrained chocolate curls on a small plate beside the glass echo the cacao without loading the drink with extra sugar. Keep the soda cold so the mint remains crisp and the finish does not turn heavy.

The gin can also carry a dessert-style cocktail, but the simple highball gives its unusual profile room to breathe. It begins with mint, moves through juniper and cocoa, and finishes with a cool herbal note. The serve is most convincing when the garnish stays small and the glass is well chilled. There is no need for chocolate syrup or cream: peppermint, cacao, cardamom and juniper already supply the contrast that defines this limited Sipping Series release.