Giselle Pavlova Gin

Pure vanilla, burnt sugar and double cream essence 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 after distillation into Giselle Pavlova Gin, Nosferatu Distillery's tribute to the dessert. Its name comes from Anna Pavlova, the ballerina after whom the pavlova was named, who famously danced the ballet Giselle. The gin is made in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary and bottled at 37.5% ABV.

Citrus · Vanilla

The base gin is built on Albanian juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, so it stays unmistakably a gin, and is distilled with the distillery's signature three-stage orange infusion and distillation process. After distillation, the vanilla, burnt sugar and cream are added, and the result tastes, as Nosferatu puts it, just like a pavlova: hints of cream and vanilla, toffee, and a caramelised crust. The orange from the base gives a light citrus lift, and the juniper keeps a dry line beneath the sweetness. The texture is soft and creamy, and the finish lingers on toffee and vanilla. Burnt sugar gives a slightly bitter edge that stops the sweetness from becoming cloying.

The distillery's advice is simple: adorn it with fruit and enjoy it, just as a pavlova is topped with fresh fruit. It pairs beautifully with pavlova itself or with a fresh fruit tart, and makes an easy dessert drink over ice. A dash of passionfruit or a few berries keeps it fresh, much like the fruit on top of the dessert. It is best served well chilled.

For a long drink, pour 4 cl over ice with 10 cl of chilled Thomas Henry Aromatic Tonic WaterAromatic tonicA more bitter tonic, often tinted by Angostura or other bitters. It suits spicy gins.Glossary. Add a fresh strawberry and a small vanilla pod. The aromatic tonic's bitterness balances the cream and toffee, and the strawberry brings the fresh fruit of the dessert.