Fresh, light and bold flavours of citrus and juniper give way to intense warming spice of cardamom, coriander seed and clove.

Based on our Original 1947 recipe, we use angelica instead of Cinnamon for those who prefer a classic, crisp style of gin with today's sweeter tonics. This compliments our unique botanical mix of juniper, coriander, cardamom, fennel, anise, lemon, lime, and cloves.

Our small batch distillery is in the heart of Edinburgh, within the former University Veterinary School, where our founders built our award-winning distillery from scratch in the old dog kennels. To this day, every bottle of Pickering’s Gin has been produced here, by our Botanical EnGINeers.

50ml Pickering's Gin
150ml Fever Tree Tonic Water

Fill a hi-ball or gin goblet with ice, add 50ml of gin and 150ml of tonic and garnish with a slice of pink grapefruit.

50ml Pickering’s Gin
25ml Fresh Lime Juice
20ml Raspberry Syrup (buy it or make your own!)
Ginger Beer (the more fiery, the better – we like Bundaberg)

Shake the gin, lime juice, and raspberry syrup with ice, then strain into an ice-filled collins glass. Top with ginger beer and garnish with a lime wedge and a raspberry.

25ml Pickering’s Gin
25ml Campari
25ml Lavender Vermouth

Add everything to an ice-filled rocks glass and stir gently for 45 seconds to 1 minute. Garnish with a pink grapefruit twist or dried flower.