Hendrick's Gin

Hendrick's does something almost no other gin does: after distillation, the spirit is infused with essences of Bulgarian Rosa Damascena and fresh cucumber. That post-still step is why the rose and cucumber read so clearly instead of getting cooked away in the heat.

It's made in Girvan on the Scottish coast, distilled in two unusual stills that master distiller Lesley Gracie marries together — a Bennett copper pot from 1860 that macerates the botanicals, and a 1948 Carter-Head that draws flavour through vapour. Eleven botanicals sit underneath, from juniper and coriander through elderflower, chamomile, yarrow and cubeb pepper.

The nose is unmistakable: cool cucumber and soft rose over quiet juniper. The palate is silky and gentle, more floral and fresh than sharply junipery, with a little citrus and coriander spice through the middle. The finish is clean, dry and cucumber-cool. This is gin built for a long serve — it blooms with tonic and can feel a touch shy taken neat.

Reach for it on a warm afternoon when you want something aromatic and easygoing rather than bracing.

How to Serve

Over plenty of ice in a balloon glass, a light tonic, and — the house rule — a few paper-thin ribbons of cucumber in place of citrus. It's the serve that made the brand.

Where to Drink It

American Bar at The Savoy — a faultless classic-cocktail room. Bar Lotus — relaxed and low-key, good for a long G&T. Scarfes Bar at the Rosewood — plush seats and live music.

Food Pairings

Lovely with smoked salmon and cucumber, or a plate of chilled prawns — the fresh, floral side of the gin flatters cold seafood.