Takapuna Zesty Citrus Gin

Whole oranges, lemons and limes, not just the peel, go into CarbonSix Distillery's Takapuna Zesty Citrus Gin. The base is made using the traditional pot-stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary method, and the whole fruits are then 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 it for a fresh, bright and bold citrus character. It is bottled at 40% ABV. Infusing whole fruit is less common than distilling dried peel, and it gives a juicier citrus.

Citrus · Fruity

CarbonSix lists juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, citrus and bitter as the top notes, and also mentions coriander in the aroma. Using the whole fruit brings the juice and pith as well as the zest, which explains the pleasant bitterness behind the citrus. Orange gives a round, sweet note, lemon a sharp brightness and lime a green, tangy edge. Juniper keeps the dry, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary line beneath, and coriander adds a light spice that ties the fruit together. The finish is crisp and slightly bitter, like biting into a citrus peel, rather than sweet. The bitterness is part of the appeal, keeping the gin fresh rather than sweet. The lime gives the sharpest edge.

The distillery suggests serving it with ice, tonic and a citrus slice, and mixing it into cocktails. Its bold citrus makes it a natural base for a Tom CollinsTom CollinsA long drink of gin, lemon juice, sugar and soda water, served over ice in a tall glass.Glossary, a 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 or a French 75, and its bitter edge suits a Negroni. Over ice with a slice of orange, it also makes a simple, refreshing aperitif. A Paloma made with gin also works well.

For the G&T, pour 45 ml of Takapuna Zesty Citrus Gin over ice in a balloon glass and slowly add 100 ml of East Imperial Grapefruit Tonic. Add an orange twist and a lemon twist to the glass, and serve the same garnish on a small plate beside it. The grapefruit tonic extends the citrus, and its bitterness matches the gin's own.