Ester The Dry

Seven named botanicals give Ester The Dry its distinctly Australian citrus character at 43% ABV: juniper, coriander, liquorice root, macadamia, finger lime, lemon myrtle and sweet mandarin. Ester Spirits bottles the gin unfilteredUnfiltered ginThe essential oils of the peels and plants stay in the gin: when chilled or mixed with tonic they turn it slightly cloudy, like pastis (the "louche" effect).Glossary, preserving a fuller texture alongside the familiar dry, juniper-ledJuniper-forwardA classic profile where juniper clearly dominates, with resinous, piney notes.Glossary foundation. The recipe connects classic gin botanicals with ingredients that point directly to Australia.

Citrus · Dry · Spicy · Herbal

Juniper and coriander lead the nose with a dry, gently resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary aroma. Finger limeFinger limeAn Australian citrus whose pulp forms tiny tart pearls that burst in the mouth.Glossary and lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary add a vivid citrus lift, followed by the softer, sweeter scent of mandarin. The citrus notes stay distinct rather than blending into one lemon character: finger lime is tart and bright, lemon myrtle fragrant, and mandarin rounder. Liquorice root gives the botanical blend depth, while macadamia accompanies the fuller texture described for the gin.

On the palate, juniper and coriander keep the taste recognisably dry, while the Australian citrus moves from a crisp opening into a more rounded middle. Mandarin softens the sharper lime-like notes without making the gin sweet. The unfiltered bottling gives the spirit a more tactile, slightly weightier feel than a highly filtered gin. The finish returns to juniper, with lingering citrus and a light herbal note from lemon myrtle.

Ester The Dry suits a 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, where the botanical core can remain clear, and 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, where its juniper and citrus meet bitter and sweet ingredients. For a gin and tonic, pour 5 cl over firm ice and add about 12 cl Q Drinks Q Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. A narrow lemon peel or small piece of finger lime is enough to lift the aroma. The tonic's quinine keeps the finish brisk, while the measured garnish echoes the Australian citrus in the recipe.