Junimperium
Winter Edition Lingonberry Infused
- Junimperium Distillery
- Estonia
- 200 ml
- junipers, coriander, angelica, vanilla, cassia bark, cardamom, bitter orange, lingonberry
Berry / red fruitSpicedBitter / root
Tart lingonberry up front, red and sharp rather than sweet, with juniper and bitter orange peel behind it. Cassia bark and cardamom bring a dry warmth mid-palate, vanilla rounds the finish, and angelica and coriander leave a root-and-citrus dryness. Berry-stained but still recognisably a dry gin.
Serve
Fever-Tree Mediterranean Tonic
1:2 — light enough to leave the lingonberry visible
Garnish — Strip of orange peel
Cocktails
Negroni
Bitter first, then sweet: Campari's rind-and-root edge held up by the vermouth's dark, herbal sugar. The gin has to push through both, so juniper and a firm backbone read clearly where softer florals get buried. Stirred over ice, it drinks cold and slow, the orange peel lifting the bitterness.
The tart lingonberry and bitter orange meet Campari's bitterness head-on, while cassia bark and vanilla give the vermouth something sweet to hold.
Bramble
A gin sour with blackberry bleeding down through the crushed ice: sharp lemon first, then dark sweet fruit at the bottom of the glass. The liqueur is heavy and sweet, so the gin has to push back — juniper and bite carry through where a softer floral bottle just gets buried.
The tart, sharp lingonberry is the acid counterweight creme de mure needs, and this bottle's dry juniper-and-angelica spine keeps the berry from doubling up into jam.
Martinez
Sweet vermouth leads here, dark and herbal, with maraschino adding a nutty cherry weight underneath and orange bitters lifting the finish. It drinks rich and slow, more sipping than sharp. The gin needs backbone — juniper and spice enough to cut the sugar — or the vermouth simply swallows it.
Cassia bark and cardamom cut through the sweet vermouth's caramel while the lingonberry's red sharpness and bitter orange peel meet maraschino's cherry and the orange bitters head-on.
