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The edition of Crossbill Gin features an intriguing addition to the recipe - staghorn sumac, which comes from New Hampshire in the USA. This was done in celebration of the natural habitat of the North American Red Crossbill. Similar to the Scottish Crossbill (the species that the gin was originally named after), they use their crossed beaks to get at the awkward little seeds inside conifer cones.
Drying and earthy - ought to stand out great in a cocktail. A touch of lemon peel develops later on.
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Amazing with tonic, the lemony citrus of the sumac balances the juniper, probably the most refreshing gin and tonic I've ever had, and goes pink so looked great too. Id like to know what the recommend garnish is.
Delighted to see a sumac gin, I have been using it for many years in cooking.
