Rhubarb is a vegetable that behaves like a fruit, and that ambiguity is what makes it work in a gin. Collective Arts pairs it with hibiscus in small batches at 40% ABV, adding fresh citrus peel, ginger and coriander to a classical juniper base, and the two headline ingredients pull in usefully opposite directions: one tart and green, the other floral and dry.

Rhubarb arrives first with the sharp, slightly stalky tang that separates it from any orchard fruit: far more tangy than sweet. Hibiscus answers with a delicate floral note that carries its own faint tartness, so instead of softening the rhubarb it extends it further. Citrus peel brightens the upper register, ginger arrives through the middle with a warming snap that is the real surprise of the recipe, and coriander bridges the fruit and the juniper by way of a warm seed spice. Juniper stays clearly present underneath, and that presence is what keeps the bottle firmly in gin territory instead of drifting toward a cordial. The palate is juicy and refreshing, and the finish is tart and lingering with that ginger warmth trailing behind.

Versatility is what this bottle offers: it handles a classic gin and tonic every bit as comfortably as it does a short pour over ice. Keep the tonic plain so the rhubarb stays sharp, and do not stint on the ice at any point. A thin slice of ginger, freshly cut, echoes the spice and suits the drink far better than another piece of fruit ever would; a strip of orange peel is the alternative when you want more lift at the top of the glass. Rhubarb and hibiscus have each been used badly often enough that handling them properly counts as a genuine achievement. It closes tart, floral and gently warm.