Takapuna Chrysanthemum Gin

Chrysanthemum flowers, prized in East Asia for the delicate tea they make, 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 into Takapuna Chrysanthemum Gin, a creation of CarbonSix Distillery. The base gin comes from a traditional pot stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary, and the flowers blend with classic juniper and citrus notes. It is bottled at 37% ABV. It drinks easily without ever feeling heavy.

Citrus · Floral · Herbal

CarbonSix describes a subtle floral aroma with light honeyed tones and a soft herbal finish. Chrysanthemum has a gentle, slightly bitter and hay-like floral scent, much like the tea, and it gives the nose a calm, refined character rather than a heavy perfume. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary keeps the palate tied to gin, while citrus notes add a fresh lift. The honeyed tone softens the middle without sugar, and the finish is soft, herbal and dry. At 37%, it is lighter than a classic dry ginDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins, which suits its delicate flavour. Chrysanthemum tea is drunk in China for its cooling, calming qualities, and the gin shares that gentle character.

The distillery recommends it with a premium tonic and plenty of ice, garnished with a slice of fresh citrus or a few edible flowers, and as a base for cocktails. Its floral side suits a French 75French 75Gin, lemon juice and sugar, topped with champagne. It is named after the French 75 mm field gun of the First World War.Glossary, a White Lady or a light 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 with a lemon twist, and it pairs naturally with Asian dishes. A splash of soda keeps the flower even more delicate.

For the G&T, pour 45 ml of Takapuna Chrysanthemum Gin over ice in a balloon glass and slowly add 100 ml of Fentimans Oriental Yuzu Tonic. Add an edible flower and a lemon twist to the glass, and serve the same garnish on a small plate beside it. The yuzu brightens the flower, and the garnishes follow the distillery's own suggestion.