Big River Cinn Gin

Apple and true cinnamon give Big River Cinn Gin its warm direction, with clove, nutmeg and star anise behind them. Big River Distilling, near Canberra, bottles it at 44% ABV on a juniper base whose juniper is deliberately turned down, so the spices can lead. The result stays recognisably gin while moving towards a warm, kitchen-spice register.

Spicy · Fruity

The spices are distilled separately, then blended back into the juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary base at controlled strengths, which keeps each note distinct. True cinnamon, from Ceylon, is warm and fragrant, softer than cassia; clove adds a drier, slightly medicinal edge; nutmeg gives the palate breadth; and star anise leaves a light, sweet aromatic trace. Apple links them together and makes the aroma inviting, while the juniper keeps the drink from becoming a liqueur. The finish is warm and dry, with cinnamon lasting longest. Ceylon cinnamon is the bark of the true cinnamon tree, more delicate and floral than cassia.

The recipe suits cooler weather, and at 44% it has the structure for a long drink. Big River suggests ginger ale as its companion: the ginger matches the baking spices without needing extra sugar or fruit juice. It also makes a warming hot toddy with honey and lemon, or a spiced Collins. A cinnamon stick in the glass adds aroma as the drink sits.

For a highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary, fill a glass with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, add 4 cl of Cinn Gin and 10 cl of Franklin & Sons Original Ginger Ale, and stir gently once. Place a crisp apple slice and a short cinnamon stick in the glass. The ginger ale opens the spice, and the apple keeps the aroma fresh.