Gunpowder Italian Fig & Laurel Gin

Gunpowder's Italian Fig & Laurel Gin comes from County Leitrim in Ireland. It sits in the contemporary, botanical-led camp of gin, not the classic juniper-first London dry style. The name points to two ingredients: fig, which usually adds a soft, dried-fruit sweetness, and laurel, the bay leaf, which adds a savoury, slightly resinous herbal note. The store's details don't include an ABV or a full botanical list. Expect juniper to still provide the backbone, with the fig and laurel coming through around it and not covering it. On the palate, gins built around fig and bay usually lean mellow and rounded. Fig tends to bring a jammy, honeyed fruitiness. Laurel cuts across that with a dry, green, faintly peppery edge, so the finish reads herbal and not sugary. This is a gin that rewards slow sipping and simple mixers. It doesn't need anything heavy around it. A Gin & Tonic is the obvious test. Use a balloon glass or a tall highball filled with plenty of cold, clean ice, and pair the gin with a lightly flavoured tonic so the fig isn't flattened by strong quinine or sweetness. For a garnish, a fresh bay leaf echoes the laurel directly. A wedge of orange, or a slice of fresh fig when it's in season, suits the fruit side. A Negroni is another good fit. The fig and herbal notes should sit comfortably alongside the bitterness of Campari and the sweet vermouth, and an orange twist ties it together. In a Martini, keep the vermouth modest and stir well, then finish with a lemon twist or a single olive to let the herbal character lead. A Tom Collins works too: lemon juice, sugar and soda over ice in a highball will push the fruit forward, and a sprig of bay or thyme makes a good garnish. Gins with this profile also go well with food. Try it alongside cured meats, soft cheeses such as goat's cheese or ricotta, or roasted vegetables with herbs. Keep the bottle in the freezer or serve it over plenty of ice. Cold dulls the sweetness and keeps the laurel's herbal edge crisp.