SS L 05

Satsuma Shuzo builds SS.L_05 around Benifuki black tea and tankan, a Japanese citrus. Juniper, coriander, angelica, liquorice and lemon complete the seven-botanical recipe. At 45%, this shochu-based gin is made using both macerationMacerationBotanicals soak in alcohol, from a few hours to several days, before distillation to release their aromas.Glossary and basket 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.

Citrus · Spicy · Herbal

Benifuki tea is the detail that sets SS.L_05 apart: its measured astringency meets the sweet-bitter citrus of tankan, with lemon and the classic gin botanicals underneath. Tonic gives the tea a longer finish, while soda leaves the drink drier. Taste before garnishing, then use a narrow tankan peel and a small piece of tea leaf to keep the aromas precise.

Maceration and basket infusion preserve the tea while keeping its astringency measured; tankan opens the palate.

The recipe names Lemon peel, Juniper berriesJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, Coriander seeds, Angelica rootAngelicaThe root of a tall umbellifer, earthy and musky. After juniper and coriander it is the most common botanical: it binds the aromas and holds the finish.Glossary, Liquorice root, Benifuki black tea, Tankan citrus among its botanicals. Benifuki black tea and tankan lead, with juniper, coriander, angelica, liquorice and lemon.

For this long drink, combine 4 cl of gin with 10 cl of East Imperial Burma Tonic Water. Taste before adding Mandarin Peel and Green Tea Leaf; then use the garnish sparingly so the mixer and botanicals remain distinct. The proportions keep the tea present without turning the drink austere. A thin tankan peel supplies fresh citrus, while a small tea leaf beside the glass signals the central botanical without adding loose leaves. Soda is an alternative when a drier, less bitter finish is preferred. Add the garnish after the ice and mixer; one clear aromatic cue is enough to keep the gin botanicals legible.