Knocknaveagh Cambridge Dry

Grapefruit from Cambridge gardens and Douglas fir gathered around Lake Te Koo Utu give Knocknaveagh Cambridge Dry its local accent. Chamomile from nearby fields joins these ingredients and classic botanicals in a 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 made in Waikato, New Zealand, and bottled at 41% ABV.

Citrus · Woody · Spicy · Floral

Grapefruit and juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary lead the tasting, bringing a clear citrus and botanical opening. The grapefruit is zesty with a light bitterness, and juniper gives it a firm, resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary base. Soft chamomile follows before spice, pine and pepper emerge. At 41% ABV the gin feels smooth, and the pepper leaves a dry, gently warming finish.

Knocknaveagh was the name of a family farm in County Cavan, Ireland. The family left for New Zealand in 1862, a journey recalled by the old farmhouse pictured on the bottle. The gin reached a local wine shop in 2022 and won bronze at the 2023 Australian Gin Awards. James Coote and Will Rendell opened their Alpha Street tasting room in February 2024; the gin is sold in a 700 ml bottle.

For a Cambridge grapefruit G&T, fill a tall glass with ice, pour in 5 cl gin and add 10 cl The London Essence Company Original Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Lift gently with a bar spoon and add a grapefruit slice. The slice repeats the fruit grown in Cambridge gardens, and its fresh juice sharpens the citrus at the start. Two parts tonic to one of gin keep the drink long without hiding the chamomile, and lifting rather than stirring keeps the bubbles fine. The producer also recommends the gin for a 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 or a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, where its grapefruit and pepper hold their own against the bitterness of the drink.