Temple of Juniper Middle Eastern Spiced Gin

Crushed cinnamon, allspice, mountain pepperberry and anise seed join juniper in Temple of Juniper Middle Eastern Spiced Gin. Temple of Juniper produces it in Brisbane in small runs, at 43% ABV. The recipe points clearly to warm spice and anise rather than to fruit or flowers.

Spicy · Herbal

Cinnamon and allspiceAllspiceA dried berry that recalls clove, cinnamon and nutmeg all at once, hence its name.Glossary give the aroma a familiar baking-spice character, allspice adding its mix of clove, nutmeg and pepper notes. Mountain pepperberryTasmanian pepperberryA wild Australian berry: fruity at first, then a slowly building heat. It can tint the gin pink.Glossary brings a distinctly Australian spice, warm and slowly building, to the blend. Anise seed adds a cool, sweet-spice note that changes the shape of the finish. Juniper provides the base beneath the spices, and the gin ends warm, peppery and aromatic, with anise as the last note. Allspice, the dried berry of a Caribbean tree, adds a rounded warmth that links cinnamon to pepper. Mountain pepperberry also gives a faint fruity sweetness before its heat builds.

Temple of Juniper shares spiced 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 and 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 recipes for this gin, and both suit it: in a Negroni the cinnamon and allspice meet the bitter orange of the aperitif, while in a Martini the anise and pepper stand out against 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. At 43%, the spice stays present after dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary. Neat over a large ice cubeLarge iceOne large block melts far more slowly than several small cubes, so the drink stays cold without watering down.Glossary, the spice opens slowly, and a splash of ginger ale makes an easy long drink in colder months.

For a gin and tonic, fill a balloon glass with clear ice, add 5 cl of gin and 10 cl of Fever-Tree Mediterranean Tonic Water, and stir gently once. Add a cinnamon stick and a few allspice berries. The garnish repeats two of the spices, so the aroma of the glass matches the gin. The Mediterranean tonic keeps the drink light and lets the anise come through at the finish.