Blush Citrus Gin

Naturally cloudy in the bottle, Blush Citrus Gin is 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 with a blend of citrus fruits and a hint of rhubarb by Blush Merchants, which started Blush Gin in Auckland in 2017 with a first batch in a jam jar. It is made in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary in New Zealand and bottled at 41.09% ABV. Blush presents it as crisp, refreshing and balanced, a gin meant first of all for summer. The fruit infusion gives it a softer, juicier character than a gin built on dried peel.

Citrus · Fruity

Bright, zesty citrus leads the nose, generous and rounded rather than focused on a single fruit.

On the palate, the citrus feels juicy, and the rhubarb adds a small tart edge that gives it more depth. JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary keeps a dry frame behind the fruit, and the finish is clean and lively. The cloudiness comes from the fruit itself, and over time natural sediment may settle; a gentle turn of the bottle before pouring redistributes it. Blush recommends storing it in a cool, dark place, ideally the fridge, to keep the citrus fresh. Rhubarb is botanically a vegetable, but its sharp, fruity acidity makes it a natural companion for citrus.

The brand's signature serves for it are a Cranberry Spritz and a Citrus Collins, and it also pairs naturally with lemon soda or a classic Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. In a Tom CollinsTom CollinsA long drink of gin, lemon juice, sugar and soda water, served over ice in a tall glass.Glossary, the rhubarb adds a tart note that lemon alone does not give. Over ice with a slice of orange, it is a simple summer aperitif.

For the long drink, pour 45 ml of Blush Citrus Gin into 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 filled with ice and add 100 ml of East Imperial Grapefruit Tonic slowly down the side. 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 while its bitterness keeps the finish dry.