Reykjavik sits on the edge of a landscape shaped by volcanic forces, icy waters and endless summer daylight. Despite its rugged surroundings, the city has a creative spirit and a thriving food culture built around foraged native herbs and local produce. We drew inspiration from Iceland’s wild terrain, combining delicate floral and woodland characters with a subtle maritime influence.
ABV:
45%
Method:
Pot & Vapour
Key botanicals:
Bilberry, heather, sea kelp
Distiller:
Aled
Signature Serve:
45ml Reykjavik Gin served with Fever-Tree Mediterranean Tonic and a sprig or Rosemary.
This month's cocktails:
Midnight Sun Martini
Ingredients
60ml Reykjavik Gin
15ml Dry Vermouth
5ml Crème de Mûre (blackberry liqueur)
1 dash Orange Bitters
Method
Add all ingredients to a mixing glass filled with ice.
Stir until well chilled and properly diluted.
Strain into a chilled martini glass
Nordic Paloma
Ingredients
45ml Reykjavik Gin
10ml Fresh Lime Juice
Top with Fever-Tree Pink Grapefruit Soda
Method
Rim half of a chilled highball glass with flaky sea salt.
Add gin and lime juice to your glass and fill with ice.
Top with Fever-Tree Pink Grapefruit Soda.
Stir gently to combine.