Spain has gone mad recently for gin, becoming the world’s biggest consumer per head of population.
Instead of the tall glass, gin-tonics are served in a goblet and, rather than an apéritif, are drunk after dinner or as an accompaniment to tapas. Of course, you can always enjoy them on their own!
50ml of gin is served over ice with Fever-Tree tonic in a 20 oz goblet, each with its own garnish.
London Dry style from quintuple distillation with 11 botanicals including liquorice and chestnut. Garnished with juniper, lime and cinnamon stick
London Dry style from Cantabria, hand made in small batches with 12 botanicals including the indigenous rock tea. Garnished with juniper, orange and lemon
Mediterranean gin from Catalonia with the main botanicals thyme, basil, rosemary and arbequina olive. Garnished with rosemary, orange and olives
Sikkim gins are distilled with red tea from the Sikkim region of Tibet
London Dry style with juniper, coriander and flower essences. Garnished with juniper, coriander seed and lime
Botanicals include blackberries, iris, blueberries, coriander and bitter orange. Garnished with blueberries, coriander seed and orange
Distilled with juniper, forest strawberries, cranberrries and bitter orange. Garnished with strawberry, cranberry and orange