Puffin Orange

Puffin Orange takes its direction from citrus, with grapefruit at the centre and blood orange alongside rosemary. Made in Belgium at 42% ABV, this gin is described by its producer as brighter and more citrus-forward than the fruit-led Puffin Gold. The named ingredients keep the profile focused: grapefruit brings a bitter edge, blood orange a rounder citrus note, rosemary a savoury herbal lift, and juniper the familiar gin foundation.

Citrus · Herbal

The distillery lists three characteristic botanicals: grapefruit, blood orange and rosemary. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary belongs to the gin base, while the producer's short list highlights what makes this bottling distinctive. Puffin recommends it for a gin and tonic and also singles it out for a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary. Both uses make sense for a citrus-led profile: tonic stretches the fresh peel notes, while bitter aperitif ingredients reinforce the grapefruit's sharper side. Blood orange owes its red flesh to anthocyanins, the pigments also found in berries.

Puffin Orange is part of the range produced in Kampenhout, Belgium, and comes in a 70 cl bottle at 42% ABV. The orange lettering on the white bottle makes the flavour easy to identify on a shelf, and the spirit follows through with a direct citrus character. It works in a gin and tonic or a Negroni: tonic stretches the fresh peel notes, while the bitter cocktail brings the grapefruit's sharper side forward.

For a refreshing long drink, pour 5 cl over ice and add 12 cl of Fever-Tree Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Put a blood orange wheel and a small rosemary sprig in the glass. The quinineQuinineAn alkaloid from cinchona bark that gives tonic its bitterness. The British in India drank it against malaria and added gin: the gin and tonic was born.Glossary bitterness gives the citrus a dry edge, and the herb keeps the aroma balanced. Add tonic gently and stir once. For a Negroni, the same orange peel can carry the garnish without adding a new flavour direction.