Ha'penny Rhubarb Gin

Ha'penny Rhubarb is a pink gin with nothing artificial in it — the Pearse Lyons Distillery in Dublin takes its Ha'penny Dublin Dry straight off the still and brings it down to bottling strength not with water but with the juice of freshly pressed rhubarb, which supplies the distinctive pink color and the tart, garden-fresh flavor with no coloring or flavoring added. The base is the small-batch pot-distilled gin named for Dublin's 1816 Ha'penny Bridge, built on thirteen botanicals chosen for what grew in nearby Phoenix Park in Victorian times: blackberry, dandelion flower, lavender, and geranium alongside juniper, orange and lemon peel, cracked black pepper, anise, angelica, licorice bark, coriander, and cassia. Unusually for a fruit gin, it's bottled at full strength, 40% ABV, so it holds its own in a cocktail rather than fading like a liqueur. Expect fresh, tangy rhubarb on the nose over the base gin's lavender and juniper, opening into a bright, slightly tart palate where the rhubarb reads like the stalk itself rather than jam, the blackberry and orange peel add a lingering sweetness, and the juniper and pepper keep it recognizably gin, finishing crisp and refreshing. Honest note: it's a fruit-forward pink gin, and purists should start with the Dublin Dry. For a summer bar it's a genuinely good one: a pink G&T with a slice of lemon, a Rhubarb Collins with soda, or a Gin Sour. Dublin, in pink.

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