Papaiti Rogue Coco Pink Gin

Smooth, subtle and slightly unruly, Rogue Coco is Papaiti's nostalgic riff on island afternoons and pink-hued skies. The Whanganui distillery first distils juniper, coriander, angelica root, liquorice root, lemon peel and green cardamom, then infuses the gin with raspberry, coconut and hibiscus. It is bottled at 37.5% ABV, and Papaiti says it brings a breezy sense of rebellion to every pour.

Citrus · Floral · Fruity

Raspberry gives the clearest fruit, bright and juicy, while coconut softens the palate with a creamy, tropical roundness. Hibiscus adds a tart, floral note and the pink colour. Beneath the infusionInfusionFruit 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, the distilled botanicals keep it a gin: juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary and lemon peel give freshness, coriander and green cardamom a light spice, and angelica and liquorice a dry, rooty base. The finish is fruity but not sticky, with the coconut lingering. The lower strength makes it easy to sip in a long drink. Infusing the fruit after distillation helps keep the raspberry fresh and the colour bright. The cardamom adds a gentle perfume beneath the fruit.

Papaiti suggests serving it long over ice with soda and citrus, or stirring it into a favourite throwback cocktail. Its coconut and raspberry make it a natural for a gin take on the Piña Colada, a Clover ClubClover ClubGin, lemon, raspberry syrup and egg white, shaken until it foams.Glossary, or a pink spritz. Over ice with soda and a lime wedge, it makes an easy afternoon 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.

For the G&T, pour 45 ml of Rogue Coco over firm ice and add 100 ml of Double Dutch Rose Tonic Water. Add a fresh raspberry and a few coconut flakes to the drink, and set matching garnishes beside the glass. The rose tonic suits the hibiscus, and the garnishes echo the two infused fruits.