L'Homard Gin

L'Homard brings a distinctly culinary idea to the gin glass: a distillate made from wild lobster is blended with a gin base. Spirits By Design produces it in Belgium at 40% ABV, using lobster sourced from the coast of Nova Scotia. The producer's portfolio describes the aroma as reminiscent of a refined shellfish broth, while parsley, lemongrass and malt distillates complete the blend. It is one of the more unusual recipes in the world of gin. Nova Scotia lobster is prized for its firm, sweet meat.

Citrus · Herbal

The distillery macerates and distils the crustaceans, then combines that distillate with its gin base and the other named distillates. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary gives the gin base its familiar resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary note; the savoury aroma of lobster leads, with parsley bringing a green herbal note and lemongrass a fresh citrus lift. Malt rounds out the blend. These components give the recipe a clear culinary direction: shellfish at the centre, supported by herbs and citrus.

L'Homard belongs to Spirits By Design's culinary gin range, where ingredients more often associated with a kitchen define the spirit. The French name points directly to the principal ingredient. The producer classifies it as a distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins, confirms 40% ABV and lists a 50 cl bottle. Its savoury direction makes it a natural choice for food-led cocktails and pairings, particularly where parsley and citrus can link the drink to seafood dishes.

For a savoury long drink, pour 5 cl over firm ice and add 10 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 small parsley sprig and a narrow lemon peel in the drink. Keep the garnish modest so the drink stays refreshing and the culinary character remains legible. Paired with oysters or a lobster roll, it makes the link to its main ingredient explicit.