Five Eleven Signature Gin

Five Eleven Distilling makes its own barley and wheat spirit for Signature Gin, so the South Australian producer controls the drink from grain to bottle. The gin is bottled at 40% ABV and names four botanicals: juniper, coriander, citrus peel and liquorice root. It is the house's reference gin, against which its other bottlings, such as the brighter Neon Noir, are measured.

Citrus · Herbal · Vanilla

Fresh citrus and juniper open the nose, with coriander adding a warm, slightly spicy lift.

On the palate, Five Eleven describes impressions of lemon curd and vanilla: a rounded, creamy citrus rather than a sharp, acidic one. These are tasting notes, drawn from the way the citrus and the grain spirit meet, not extra ingredients. Liquorice root brings a soft, sweet depth beneath them, and juniper keeps the finish dry and resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary. The grain base gives the gin a gentle body that carries the four botanicals without crowding them. Coriander returns on the finish with a light peppery note.

A short recipe makes each element easy to follow, which is useful in classic cocktails. Five Eleven points to 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 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 as well as the gin and tonic. In a 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, the lemon-curd roundness softens the dry 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; in a Negroni, the liquorice root sits well beside the bitter aperitif and the sweet vermouth. At 40%, the gin moves between these drinks without needing an elaborate recipe.

For a gin and tonic, pour 4 cl over clear ice in a balloon glass, add 10 cl of chilled Fentimans Premium Indian Tonic Water and stir once. A lemon peel brightens the citrus, and a few juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary in the glass reinforce the gin's backbone. Fentimans' botanical bitterness keeps the liquorice in balance and gives the drink a firm, dry finish.