Far from the classic London Dry, modern gin has become a canvas of extraordinary flavours. From the briny depths of seaweed-infused spirits to a juvenile Yuzu embrace, beat the botanical blues with these rare and up-and-coming gin flavours and understand how to use them to add depth and complexity to your G&T game.
Seaweed: The Oceanic Essence
Seaweed is an increasingly popular botanical that’s making waves in modern gin production. Its salty, oceanic flavour offers a unique, earthy depth to gin. With its mineral-rich profile, seaweed can offer briny and umami notes.
Different types of seaweed, from the more delicate dulse and laver to the robust kombu and wakame, can contribute varying characteristics, from subtle salinity to a more pronounced and smoky flavour.
Applications:
- Gin Production: Used in gin to add complexity and an earthiness. Pairs beautifully with other coastal botanicals, like samphire or fennel. Seaweed can also complement more traditional botanicals like juniper, coriander, and angelica root by introducing an element of salinity hence, balancing out sweeter notes!
- Gin Cocktails:
- Seaweed-infused gin creates intriguing, savoury cocktails. It’s the perfect solution to enhancing briny and dry characteristics of traditional Martinis and Gimlets.
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- Or a more unusual drink, try using seaweed gin in a “Gin Fizz” for an unexpected take on the classic, where the briny elements complement the fizzy, citrusy character.
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- Simple seaweed Gin & Tonic becomes a nod to salty, coastal flavours.
Meadowsweet: A Floral Hint of Almond
A resounding sign of summer, Meadowsweet is a delicate wildflower that pulls together a blissful melody of almonds, honey and vanilla. Its tentatively sweet and floral aroma can lend a subtle, almost creamy character to gin, working wonderfully to balance out more bitter or spiced botanicals like angelica root and coriander.
Applications:
- Gin Production: Meadowsweet works well in small quantities, often in floral-focused gins. It pairs beautifully with elderflower, chamomile, or rose petals for a gentle yet aromatic gin profile.
- Cocktails:
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- Gin made with meadowsweet works wonders in more delicate cocktails, like a Gin Sour. The creamy, almond-like sweetness of meadowsweet offers a humble inflection to the refreshing tartness of a Gin Sour.
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- Almond, floral and slightly honeyed notes would work well to balance punchy raspberry flavours, adding an additional layer of aromatic sweetness. The almond and vanilla-like tones of meadowsweet would enhance the already creamy texture of a Clover Club (thanks to egg-white!), creating an even smoother and frothy mouthfeel.
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- Elegant undertones round out a classic G&T, making it floral and approachable with a soft and sweet undercurrent.
Fennel Pollen: A Sweet, Anise-like Delight
Although a delicate and aromatic spice, Fennel Pollen is treading far from lightly in the world of gin production. It’s known for its sweet aniseed flavour, toying with hints of citrus and honey. Fennel pollen brings an aromatic sweetness to gin, without overpowering the juniper, making it an ideal botanical for gin makers aiming for a subtle form of complexity.
Applications:
- Gin Production: Used sparingly, fennel pollen adds subtle complexity to gin. It shines in gins that feature floral or citrus-forward notes.
- Cocktails:
- The Negroni is a bold and bitter cocktail, but the addition of fennel pollen introduces liquorice-like flavours, softening the drink’s bitterness.
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- It offers an aromatic layer to the traditional Martini, enhancing the gin’s botanicals with its sweet aniseed flavours. The pollen’s unique character pairs wonderfully with dry vermouth and a twist of citrus.
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- Works beautifully in a classic gin and tonic. The pollen’s subtle sweetness and herbaceous quality balance out the bitterness of the tonic water, creating an elegant and floral G&T.
Sea Buckthorn: Tart, Citrusy, and Vibrantly Orange
Sea Buckthorn is a bright and orange berry that’s making a zesty entrance onto the Gin stage. Growing in coastal areas, particularly in Europe and Asia, it boats a robust tangy profile with hints of apple and a touch of earthiness. Sea buckthorn brings a unique combination of refreshment and tartness, making it conducive to bold, fruity gins.
Applications:
- Gin Production: Sea buckthorn is often used in small quantities to impart its tart, citrusy profile to the gin. It pairs exceptionally well with other citrus botanicals like lemon, lime, or grapefruit and adds a beautiful blazing orange colour to the gin.
- Cocktails:
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- Sea buckthorn-infused gin is perfect for creating a citrus-forward twist on classic recipes. Compliment raspberries and mint with a Sea Buckthorn Smash, for a vibrant and refreshing sunny garden cocktail.
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- Add tangy flair to the classic Moscow Mule. The result is a lively, tart update to the spicy classic.
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- The tangy berry adds a delightful zing to a simple Gin & Tonic.
Szechuan Peppercorns: A Tingling, Spicy Sensation
From its origins in traditional Chinese málà cooking, Szechuan pepper is climbing the ranks in contemporary gin culture. Málà cooking is a spicy and numbing style of cooking that originated in Sichuan, China, with the Sichuan peppercorns pivoting a key ingredient that gives málà its characteristic numbing and tingling sensation. When added to gin, the seed husks give Szechuan pepper gin a smoky flavour and lingering warmth, presenting a thrilling and completely unique gin flavour and experience. Put a pep in your step with this slightly daring and unorthodox gin wildcard.
Applications:
- Gin Production: Szechuan peppercorns offer a unique flavour profile that combines citrusy, herbal, and floral notes with a surprising numbing or tingling sensation resulting in a bold and richly spiced gin. They pair wonderfully with ginger, lemongrass, or even floral botanicals like lavender.
- Cocktails:
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- Szechuan peppercorn gin can be used in cocktails that benefit from its tingling sensation, to enhance the depth and flavour of drinks. Crank up the spice on a spicy Gin Mule or a Szechuan Gin & Tonic.
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- Try it in fruity berry cocktails like a Bramble or Gin Smash, allowing the peppery kick to contrast with tart blackberry or raspberry flavours.
Yuzu: An Exotic Citrus Paradise
Yuzu gin is less of a novice than a major player on the circuit now in 2025, this East Asian citrus fruit boast a distinct sweet and dessert-like taste. Prized for its aromatic and refreshing qualities it’s increasingly seen in gin and gin cocktails and is excellent solution for a sweet and exotic gin that stands out from the status quo.
Applications:
- Gin Production: Yuzu brings an intense citrus fragrance and flavour to gin, that combines the tartness of lemon with the floral sweetness of orange and a hint of grapefruit. It pairs well with botanicals like coriander, angelica root, or even green tea, adding a refreshing zing to the spirit.
- Cocktails:
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- Despite its distinct flavour, surprisingly Yuzu gin is extremely versatile across cocktails. It works best in fresh and simple cocktails like a Yuzu Gin Sour or Yuzu Martini, where its bold citrus flavour can really shine.
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- Yuzi Gimlet is another variation that can benefit from a Yuzu collaboration. The sweet, fragrant notes of Yuzu work with tartness of fresh lime, creating an invigorating cocktail with a lively, mouthwatering finish.
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- This sprightly flavour creates a sweet and playful Yuzu Gin & Tonic, for the beach edition of our staple British cocktail.
