Distilled: 'Another Hendrick's' gin and how to make a Garden cocktail

Another Hendrick's makes debut

Launched in 1999, with its distinctive dark apothecary bottle, Hendrick’s Gin helped drive the premium gin renaissance of the early 2000s.

Master Distiller Lesley Gracie also created higher-proof Orbium, released in 2017, as well as a series of special limited editions. But the brand now has its first new permanent addition in almost 10 years: Another Hendrick’s (Alcohol 41.4%, £33-£41.99/70cl Sainsbury’s, Selfridges, The Whisky Exchange).

Packaged in a striking white bottle, the new expression showcases orange blossom and cacao botanicals.

‘Another Hendrick’s is the complete opposite of what we’ve been doing for the past 25 years,’ said Gracie. ‘After experimenting with different elements from the Hendrick’s Gin Palace’s tropical greenhouse, I discovered this brilliant profile featuring a depth of flavour, hint of sweetness and lift of freshness that is completely distinctive.’

There’s a bright orange citrus lift to the aromatics, some orange blossom and sweet notes of white and milk chocolate.

The palate is velvety, with a driving line of crisp juniper and citrus, layered with notes of milk chocolate, white pepper and an appealing satsuma finish.

How to drink it

Enjoy it in a G&T garnished with a twist of orange peel or in a Spritz serve with 35ml each of Another Hendrick’s, apple juice and Prosecco, plus 50ml soda and one barspoon of cherry liqueur.

What do drink now: Garden cocktail

From: Britannia Bar, Trondheim, Norway

Trondheim’s Britannia Bar boasts a carefully curated aquavit collection, spanning rare, historic and contemporary expressions that highlight Norway’s distilling heritage – and its creative cocktail menus put this spirit to good use.

‘The Garden is a vibrant, herbaceous and citrusforward cocktail from our award-winning menu: A Spirited History,’ says Øyvind Lindgjerdet, executive bar manager.

‘It is built around the un-aged Lysholm Blank No52 Aquavit and Cocchi Americano. Fresh lemon juice brings brightness, while our house-made Orangerie Bitters and a syrup made from local, fresh marigold flowers add an aromatic, herbaceous lift.

'The result is vibrant, structured and slightly funky, with a layered botanical profile that unfolds sip by sip.’

Ingredients for the Garden cocktail

• Glass: Rocks
• Garnish: Sweet potato sprout
• 30ml Lysholm Blank No52 Aquavit
• 20ml Cocchi Americano Bianco
• 20ml marigold cordial
• 20ml lemon juice
• 2 dashes Orangerie Bitters. Angostura Orange Bitters can be used as a substitute for the bar’s bespoke bitters.

How to make the marigold cordial

• Put 1L of water and 1kg of sugar in a pan.
• Add the zest and juice of two oranges and lemons, then bring to the boil, stirring until the sugar is fully dissolved.
• Add 1kg of marigold stems, leaves and flowers, and allow to infuse for 10-15 minutes.
• Strain thoroughly.

How to make the Garden cocktail

• Combine all ingredients and shake until your hands are cold.
• Strain into a rocks glass filled with ice cubes and garnish.

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