Ginarte
Gin
- GINARTE SRL
- Italy
- 43.5% ABV
- Dry Gin
- 700 ml
- nepitella, cartamo, reseda odorata, robbia, guado di Montefeltro
Herbal / green
Juniper up front, then nepitella — Tuscan wild mint with an oregano edge — running cool and savoury through the middle. Cartamo lends a faint dried-flower bitterness, reseda odorata a hay-like sweetness. Dry finish, peppery and herbal rather than citrus-led, with the 43.5% giving it grip.
Serve
Fever-Tree Mediterranean Tonic
1:2 — its rosemary and thyme sit with the nepitella rather than fighting it
Garnish — A sprig of fresh mint, bruised
Cocktails
Gin & It
Equal parts gin and sweet vermouth, stirred and served up: soft, rounded, faintly bitter, the vermouth's caramel and herbs sitting over the spirit. The gin has to push back — juniper keeps it from turning syrupy, while softer floral bottles let the vermouth do the talking.
The nepitella's minty-savoury bite reads as an Italian gin should against sweet vermouth, and 43.5% holds its line in a two-ingredient stirred drink.
Gin Basil Smash
Bruised basil turns this green and gives it a peppery, herbal lift; underneath sits a lemon sour, tart with just enough sugar to round it off. The basil is loud, so the gin needs juniper and spine to be heard at all — softer floral styles tend to vanish into the leaf.
Nepitella's oregano-edged mint runs on the same herbal-green line as bruised basil, so the leaf extends this gin rather than shouting over it, and the 43.5% keeps the juniper audible under the lemon.
Dirty Martini
Salt cuts straight through the cold gin, turning the drink savoury and faintly cloudy. The brine flattens delicate botanicals, so juniper and a firm spine are what survive; softer floral gins tend to vanish under the olive. The vermouth works as a bridge here rather than the voice.
The cool savoury nepitella and peppery, non-citrus finish meet olive brine as a natural partner, and there are no delicate citrus florals here for the salt to flatten.
