Karu Pourtrait Classic Gin

Nine botanicals make up Karu Pourtrait Classic Gin: juniper, lemon peel, cardamom, angelica root, cassia bark, orange peel, liquorice root, fresh ginger and nutmeg. The name plays on the word portrait, since Karu presents the gin as a portrait of a classic, refreshed without losing the structure that makes the style familiar. It is bottled at 37.5% ABV, behind a colourful, pop-art label.

Citrus · Spicy · Herbal

Karu describes juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, bright citrus and herbaceous notes on the nose. Lemon and orange peel lead with clean, recognisable zest, while cardamom and fresh ginger add a warmer, aromatic edge. Angelica and liquorice root provide a rooted, slightly rounded centre, and cassia and nutmeg carry through as a gentle baking spice, which the producer singles out on the palate. The lower strength keeps the gin approachable, but the citrus and juniper remain clear, and the finish is warmer than the first impression suggests. Fresh ginger gives a livelier, more peppery spice than dried ginger would.

Pourtrait is made for the classic cocktail repertoire rather than a single signature drink. Karu highlights the 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 the gin and tonic, and recipes in which the gin has to support 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 or other ingredients without being lost, such as 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 or a Tom CollinsTom CollinsA long drink of gin, lemon juice, sugar and soda water, served over ice in a tall glass.Glossary. It received a bronze award in 2025.

For a Martini, chill a coupeCoupeA wide, shallow stemmed glass for cocktails served without ice, stirred or shaken then strained.Glossary, then stir 6 cl of Pourtrait with 1 cl of dry vermouth over ice until very cold, and strain into the glass. Add a fine lemon peel and a green olive. The lemon reflects the citrus of the recipe, and the olive gives the drink a savoury finish.