A Scottish coastal London Dry built around plants associated with the shoreline. Edinburgh Gin Seaside is bottled at 43% ABV.

Bladderwrack brings a maritime note, scurvygrass a gently saline spice, and ground ivy a green fresh finish. Juniper keeps the recipe grounded and gives the opening a clear, dry spine.

The botanical list gives the gin its movement from the first aroma through the palate and into the finish. Serve it cold enough for the individual notes to remain distinct, not blurred by sweetness or excessive dilution.

For the Perfect Serve, pour 5 cl over plenty of clear ice, add 10 cl of Fever-Tree Indian Tonic Water, then finish with a grapefruit twist. Keep the garnish restrained so it supports the gin rather than replacing it.

The documented botanicals - JUNIPER BERRIES, Bladderwrack, Scurvygrass, Ground ivy - provide a useful tasting route. Start with the aromatic lift, then let the juniper and the drier ingredients take their place as the ice begins to melt. This approach gives the glass more detail than a fast first sip and keeps the character of Edinburgh Gin Seaside clear from beginning to end.

A careful serve matters here. Use sound, full cubes of ice, a well-chilled tonic and no more garnish than the recipe needs. Taste once before topping up: the right balance should leave the gin visible, with freshness in the middle and a clean, composed finish. It is a small adjustment, but it makes the difference between a generic long drink and one that reflects the bottle.