Humdinger Pekapeka Gin

For winter, Geraldine Distillery released Pekapeka Gin at 40%, with horopito foragedForagingPlants gathered by hand in the wild (woods, heath, coastline) rather than grown or bought in.Glossary locally. The plant gives the gin its bold, peppery warmth, while the producer's tasting notes add cinnamon, orange and a hint of nutmeg. The name connects the batch to Pekapeka Gully, where one dollar from each bottle supported the planting of new horopito trees. The release is now sold out, but its local ingredient and contribution to planting make it one of the distillery's most place-specific seasonal recipes.

Citrus · Limited Edition · Spicy

Horopito leads with a clear peppery impression rather than a sharp chilli heat. The nose carries a fresh orange note, then the palate becomes warmer and more rounded as cinnamon and nutmeg impressions emerge. Juniper gives the gin a familiar dry spine beneath those winter spices. The citrus keeps the flavour from becoming too dense, and the finish lingers with a gentle warmth instead of a heavy sweetness. In a cold-weather serve, the spice is most appealing when it is allowed to build gradually against the fresh peel.

The producer describes Pekapeka as a rich, spice-driven gin for winter. Its horopito is foraged locally, and the planting contribution gives the limited release a direct link to the landscape around Geraldine. The other notes are best read as part of its tasting profile: orange adds brightness, while cinnamon and nutmeg deepen the spice. The gin's 40% strength gives those impressions enough presence in a mixed drink, but the recipe does not need a crowded garnish or a sweet mixer to communicate its character.

For a gin and tonic, fill a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, pour 5 cl of Pekapeka Gin and 10 cl of Fever-Tree Aromatic Tonic WaterAromatic tonicA more bitter tonic, often tinted by Angostura or other bitters. It suits spicy gins.Glossary, then stir gently. Add a broad orange peel and a small thyme sprig to the drink; keep a cinnamon quill on the side so it lends aroma without taking over the drink. The tonic's spice-friendly bitterness supports the warm finish, while orange keeps the first sip fresh. A modest pour of dry ginger ale is another compatible option for a longer winter drink. Keep the mixer cold and the garnish measured.