Earp Portside Gin

Portside is Earp Distilling Co.'s navy-strengthNavy StrengthGin bottled at 57% ABV or more. Royal Navy lore holds that at this strength, gunpowder soaked in gin would still ignite.GlossarySee Navy Strength gins gin, made in Newcastle and bottled at 57% ABV as a tribute to the ships and crews that brought the Earp family to their harbour-side home. The family business has been serving Australians since 1883, and the name keeps that port-city history in view. Its seven botanicals are juniper, coriander, angelica root, wattle seed, orris root, chamomile and lemon myrtle, a separate recipe from No. 8, with native ingredients instead of fruit and baking spice.

Citrus · Floral · Herbal · Navy Strength

Earp sums up the profile as native botanical highlights of lemon myrtleLemon myrtleThe leaf of an Australian tree with an intense lemon scent, purer than zest and without acidity.Glossary, wattle seed and chamomile in a robust but flavourful gin. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary comes first and strongly, then lemon myrtle brings a bright, lemony perfume. Coriander keeps the citrus lively and chamomile gives it a soft floral edge. Wattle seed adds a toasted, coffee-like roundness, and orris root dries the palate. At this strength, the flavours are concentrated and linger warmly; a splash of water opens the aroma without flattening it.

The navy-strength label refers to the old idea of gunpowder proof: gin strong enough that powder soaked in it aboard early naval vessels would still ignite. Earp recommends Portside for a gin 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, where the high strength gives the drink a firm, oily texture and the lemon myrtle stays bright through the dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary. In a long drink, a slightly smaller pour than usual is a perfectly reasonable choice.

To make the 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 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, add 10 cl of chilled Thomas Henry Aromatic Tonic Water and stir gently once. Garnish with a lemon twist and a chamomile flower, and place the same garnishes on a small plate beside the glass. The tonic's spice suits the wattle seed, and the lemon and chamomile reflect two of the native botanicals.