Spring Bay Tasmanian Pink Gin

Fresh Tasmanian raspberries from Westerway Berry Farm, in the Derwent Valley, are infusedInfusionFruit or plants are steeped in the spirit to release their flavour. Done after distillation, infusion often adds colour too, and the gin can no longer be called London Dry.Glossary into Spring Bay's Classic Gin to make this Tasmanian Pink GinPink ginToday, a gin flavoured and tinted pink (red fruit, rhubarb…). Originally, plain gin with a few dashes of Angostura bitters.Glossary. The distillery describes the result as a refreshingly dry pink gin, bottled at 40% ABV.

Dry · Fruity

The raspberries give the gin its colour and a bright, slightly tart berry fruit on the nose.

On the palate the fruit arrives clearly, then gives way to the juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary of the Classic Gin base and a drier finish. Because the fruit is infused rather than sweetened, the gin stays crisp: the raspberry reads as fresh and sharp rather than jammy, and nothing suggests a sugary pink liqueur. The finish is clean, with a light raspberry note fading into juniper. The Derwent Valley, north-west of Hobart, is one of Tasmania's main berry-growing areas, and its cool climate gives raspberries a vivid acidity.

Spring Bay suggests serving it with a sprig of rosemary, fresh lime and soda, a dry, herbal long drink that keeps the fruit fresh. A dry tonic sharpens the raspberry, while soda lets the fruit stay simple. It also suits a Clover ClubClover ClubGin, lemon, raspberry syrup and egg white, shaken until it foams.Glossary, a BrambleBrambleA cocktail created in London in the 1980s: gin, lemon and sugar over crushed ice, drizzled with blackberry liqueur.Glossary-style cocktail with lemon, or a spritz with sparkling wine, as long as the sweetness stays restrained. Over ice, the raspberry is at its freshest.

For a gin and tonic, pour 4 cl over clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary in a balloon glass, add 10 cl of chilled East Imperial Yuzu Tonic and stir gently. Add a fresh raspberry and a lime wheel. The yuzu tonic adds a bright citrus line to the dry raspberry, and the lime brings a crisp counterpoint.