Tart

Tart gin leans bright and mouth watering. Juniper is there, but the spotlight is sharp citrus and sour edged botanicals. Think lemon and grapefruit peel, yuzu, lime leaf, lemongrass, sea buckthorn, gooseberry, rhubarb, or hibiscus. Aromas read pine, lemon oil, and grapefruit pith. The palate is brisk and dry with a clean bitter snap from peel and pith. The tart bite comes from aroma and peel rather than added acid, so it stays crisp not puckering.

Reach for tart gin when you want lift and cut. It makes a sharp G and T with a very dry tonic and a lemon or grapefruit twist, a bright Gimlet with less sugar, a Collins that needs little syrup, a French 75 that stays lean, and a Bramble that does not need extra syrup. In sours reduce sweetener by a quarter, pack in ice, and add a small pinch of salt to round the edge. Pair with oysters, ceviche, tomato salads, fried fish, and goat cheese.