Devil's Botany London Dry Gin

Roman wormwood and devil's claw root set Devil's Botany London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins apart, a 40% ABV gin distilled in Leyton, east London. Its seven named botanicals are juniper berries, coriander seed, cubeb, Roman wormwood, lemon peel, liquorice root and devil's claw root. The recipe brings together the familiar dry structure of juniper with citrus, warm spice and bitter herbal notes. The producer's choice of Roman wormwood and devil's claw gives the botanical list an unusual edge without obscuring its London Dry foundation.

Citrus · Dry · Spicy · Herbal

Bright citrus and bold juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary lead the nose. Juniper anchors the palate, with lemon peel lifting the opening and coriander and cubebCubebIndonesian tailed pepper: hot and resinous, with a hint of pine and citrus that extends the juniper.Glossary bringing a measured spice. Roman wormwood contributes the bitter herbal direction; liquorice root adds a rounder counterpoint, while devil's claw completes the distinctive list. At 40%, the gin is suited to a classic G&T or a more spirit-forward cocktail where its dry, bitter character can remain present.

The name Devil's Botany is reflected in the selection of ingredients, but the producer keeps the focus on the liquid: a seven-botanical London Dry made in the city. The combination is not simply citrus-led or spice-led. It moves between juniper, lemon, peppery warmth and bitter herbs, giving the gin several points of interest while preserving a clear dry profile. Roman wormwood is the herb also used in absinthe and vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary, and the house makes its own London Absinthe; the brand presents the gin as reviving the medicinal recipes once dispensed by London's apothecaries.

For a long serve, pour 5 cl over ice and add 12 cl of Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Add a strip of lemon peel and two cubeb berries to the drink. The citrus echoes the peel in the recipe and cubeb reinforces its spice. Stir gently once or twice so the tonic lifts the gin without washing out its long, spiced finish of apothecary herbs. It also makes a fine MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary, 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 or a Corpse Reviver No. 2 with a small dash of absinthe.