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The New Gins

No. 3 Gin

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To be called gin a product must have juniper in it, but beyond that all bets are off. Traditionally-made gins often have botanicals like coriander, cardamom, citrus peel, and licorice root to provide aromatics, a depth of flavor, and a long finish.

For a few years now, new flavors have been showing up in new brands of gin; particularly floral and new citrus flavors. Several years back we saw the introduction of Hendrick’s gin, with its essence of rose, the cucumber-rich Martin Miller’s gin, the lavender-forward Aviation gin, and the flowery grape-based G’Vine gin.

As these were so different from old-world gin, some people have decided to call this recent category “new Western gin.” These are typically less stodgy and juniper-forward than traditional gins. As this term doesn’t appear anywhere on the bottle, I don’t suppose there is any need to memorize it.

In recent months, several more new Western-style gins have hit the market.

  • Nolet gin is creamy  and juicy, almost like orange rhubarb, with a strong floral aspect.
  • No. 3 gin is closer to a traditional London dry gin, except it seem to have doubled up on the cardamom, giving it a bright, fruity flavor. Fans of Tanqueray No. 10 will probably enjoy this gin.
  • Roxor gin is so far only available in Texas, but with its dominating grapefruit flavor and spicy finish I have a feeling it will catch on in other areas soon.
  • CapRock Organic gin uses an apple spirit as its base, instead of the typical grains like wheat.

All the brands mentioned here are worth a try. Some of these gins might seem a bit too flowery for your typical Martini, but will probably perform better in a Gin & Tonic or a fresh lime Gimlet instead. Or you can try the recipe below for the delicious cocktail that was sent to me by Nolet’s gin. Of course it comes with a catch: even if the new gin is available in your local liquor store, you’ll still have to find some feijoas.


NOLET’S Silver Feijoa Spritz      

1.5 fl. oz. NOLET’S Silver gin
1 Feijoa fruit
.5 fl. oz. Elderflower Liqueur
Soda water

Remove the skin from the fruit and muddle the core with Elderflower liqueur before adding NOLET’S Silver and giving the cocktail a dry shake, which means shaking without ice. Pour the contents over ice in a rocks glass and top with soda water. The fruit’s green outer layer or a lime wedge can be added to the side of the glass as a garnish.

Preservation tip: Once the skin is removed, the fruit can be put in a lemon water solution to slow the oxidation process.


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  • User avater
    DMickelsen | 07/22/2011

    Thanks for the update on the gin trend, Camper. It was cool to see it put into such clear perspective. I've got to get me some of that Nolet gin - sounds delicious.

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