Gindu Alpine Gin

The high country of south-eastern Australia, where winter snow gives way to summer wildflowers, inspires Gindu Alpine Gin. Three native alpine botanicals lead the recipe alongside juniper: alpine pepperberry, alpine mint bush and peppermint gum. Gindu sets it at 40% ABV and describes it as layered, aromatic and herbaceous.

Spicy · Herbal

Alpine pepperberryTasmanian pepperberryA wild Australian berry: fruity at first, then a slowly building heat. It can tint the gin pink.Glossary gives a warming, savoury depth; alpine mint bush adds a fresh herbal sweetness; peppermint gum brings a cool, eucalyptus-like lift. Gindu describes the nose as bright and aromatic, the palate as warming and savoury, and the finish as clean and cooling. The progression follows that order: fragrant herbs first, a rounder, peppery middle, then a mint-like freshness that stays after the sip. Juniper keeps a dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary line throughout, so the native herbs never tip the gin into a herbal liqueur.

Across the Gindu range, the botanicals go into the pot from the start of distillation, and careful cuts select the heart of the spirit. The producer also names native bush basil, native oregano, blue gum, strawberry gum, lemon aspen and lemon myrtle as complementary flavours of the alpine landscape, while the three alpine plants remain the core of the recipe. Gindu recommends a light tonicLight tonicA low- or no-sugar tonic, often sweetened with substitutes. Drier, it brings out the bitterness and the gin.Glossary or soda, and its own Alpine GimletGimletGin with lime cordial or sweetened lime juice, served well chilled without ice. It is said to come from the Royal Navy, as a guard against scurvy.Glossary pairs the gin with fresh lime and sugar syrup, which suits the cool herbal notes well. It also suits a simple Gin Rickey with fresh lime and soda.

For a gin and tonic, fill a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, add 5 cl of Gindu Alpine Gin and 15 cl of Fever-Tree Indian Tonic Water, and stir gently. A lime wheel and a small sprig of alpine mint finish it. The lime brightens the cool herbs, and the mint repeats one of the gin's own botanicals.