Product Review: Pickerings Gin Liqueur

Pickerings Gin is one of those gins that ticks all the boxes. It’s a good ginny gin (and has a few different styles for you to choose from), it has a good story, and it has a distillery at the Royal Dick that is worth a visit. I should know, I’ve been. And yes, the name may have been a part of the reason for my visit, because at times I am a child. 

So perhaps their step into the liqueur market isn’t so unexpected. What I was pleased to see, much as I adore them, that there wasn’t a stick of rhubarb, a strawberry, or a raspberry in sight. I do love rhubarb, but the aforementioned flavours do appear to be a little bit ubiquitous, and the differences between them are perhaps a little nuanced. Given the current trend for chucking a gin liqueur in a glass of fizz, these nuances are likely to be a bit lost. 

Instead, Pickerings went the citrussy route and opted for pink grapefruit and lemongrass, and I’m even happier to say that they’ve not ‘lost’ the gin either. Unlike some of the liqueurs and indeed flavoured gins in the market (sparking the ‘fake gin’ campaign), this is very much a gin liqueur. And a good one at that. 

Taking their classic gin recipe, they’ve adapted it and added lemongrass and fresh pink grapefruit juice and pulp to create the liqueur, which as with most liqueurs, sits at 20% ABV. 

On the nose it’s sweet, citrussy, punchy. And on the palate, you can taste the juniper and the cardamom at the back of the palate, whilst the rest of the mouth is hit with juicy pink grapefruits in a sweet/sharp balance. It’s enough to make your mouth water.

In a glass of fizz, you get a little more of the gin, and the grapefruit is softened, and allows some of the florals to come out and play a bit more, but it’s still a juicy drink. And it would stand up to tonic well too, it’s got enough strength for dilution, just less booze in your glass. 

As you can see, I’ve tried rather a lot of it already and am already thinking about recipes with it. A sorbet would be easy, a shot in a trifle would be delicious, and I’ve got a couple of baking ideas I want to play with over the weekend.

I’ll keep you posted. 


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