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 like a classic, crisp style of gin to go 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 from scratch our award winning distillery in the old dog kennels. To this day every bottle of Pickering’s Gin has been produced here, by our Botanical EnGINeers.

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!)
TOP Ginger Beer (the more fiery, the better – we like Bundaberg)

Method: Shake the first 3 ingredients 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

Method: 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.