Threefold Dry Gin

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary leads Threefold Dry GinDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins, the Adelaide distillery's most direct recipe, which keeps its London roots in clear view. Grains of paradiseGrains of paradiseWest African seeds related to cardamom, also called melegueta pepper: peppery and warm, with a citrus note.Glossary, lemon, cardamom and lavender join the juniper in a gin of 40% ABV. Its clean, crisp character is meant to work as readily in a classic cocktail as in a long drink.

Citrus · Dry · Spicy · Floral

On the nose, pine-like juniper meets a bright lemon lift. Cardamom brings a warm, gently resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary spice, while grains of paradise, a West African relative of cardamom, add a peppery edge that feels lively rather than hot. Lavender sits in the background as a light floral note and keeps the citrus from turning sharp.

The palate follows the same order: dry juniper first, lemon and spice through the middle, then a tidy, aromatic finish. With five botanicals, each one has room to register. Cardamom and grains of paradise share a warm, slightly citrus spice that links the lemon to the juniper.

That measured shape makes the gin useful across a home bar. In 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, its dry centre and restrained floral note leave room for the 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; in a Tom CollinsTom CollinsA long drink of gin, lemon juice, sugar and soda water, served over ice in a tall glass.Glossary, fresh lemon echoes the botanical without tasting like a cordialCordialA concentrated syrup of fruit (often lime) and sugar, made to be topped up.Glossary. A gin and tonic suits it too, especially with a tonic that is not too sweet, and clear ice with a gentle stir keeps the texture crisp. It is also an easy base for a Gimlet or a White Lady, where lemon or lime meets the citrus of the recipe.

For a gin and tonic, pour 4 cl of gin over clear ice in a balloon glass, add 10 cl of chilled East Imperial Yuzu Tonic and stir once. Add a lemon wheel and a few grains of paradise. The yuzu tonic adds a fresh citrus accent without covering the juniper, and both garnishes come from the recipe.