The name is a description of the recipe, not a slogan. Pepper dulse comes off the shore; wild thyme comes off the croft - the patch of land large enough to keep a family, which is the unit island life in the Outer Hebrides has been built on for generations. North Uist Distillery put one of each into the bottle, added juniper, coriander, lemon, angelica root and pink peppercorn, and bottled it at 40% ABV.

Pepper dulse is the seaweed that does the unexpected work. It is savoury rather than salty, dense with umami, and it carries a natural peppery bite that the pink peppercorn then extends. Wild thyme answers it from the other direction, dry and herbaceous, more austere than the cultivated kind. Between the two, lemon and coriander keep the opening bright and the whole thing reads as citrus-forward before anything maritime appears.

Then it turns. The finish is where the coast arrives properly - a wild, savoury, faintly saline close that is unlike almost anything a mainland botanical can produce, with the thyme still legible underneath. Angelica keeps the base dry so the umami never turns broth-like. The turquoise glass, matched to the colour of the bays around the islands, is at least honest about where this comes from.

Given a finish like that, the mixer should stay bright and stay out of the way. A sphere of ice in the highball, 5 cl of gin, then 15 cl Sanpellegrino Citrus Tonic over it, whose sharp citrus holds the top while the seaweed works below. Garnish with a thyme sprig, bruised between the fingers, and a thin strip of nori laid across the rim - it sounds like a stunt and it is not, since it reaches directly for the dulse. Fever-Tree Mediterranean leans on the herbal side if you prefer the croft to the coast.