Gin-spiration is everywhere!

Gin has undergone a remarkable transformation in recent years. Once confined to the classic juniper-heavy London Dry style, it has now blossomed into a spectrum of exciting flavours.

While traditionalists may argue that nothing beats a well-made sloe gin, my recent travels have introduced me to some unique and surprising twists.

Last year, while visiting Lanzarote, I discovered a cactus-flavoured gin that was as unexpected as it was delightful. With its slightly earthy, green notes and a hint of tropical sweetness, it was a world away from the more common citrus or floral-infused gins. Sipped neat over ice, it was refreshing with spiky undertones (see what I did there?).

Then, during a visit to London last November, I stumbled upon something even more magical at a Christmas fair—Pink Marmalade’s colour-changing gin. At first, the liquid appears as a pale, almost ethereal blue.

But as soon as tonic is added, it transforms into a vibrant pink. It’s a trick of pH levels, thanks to the addition of butterfly pea flower, but the spectacle adds an extra layer of delight to an already well-crafted gin.

Beyond the theatrics, the flavour was excellent—well-balanced with hints of citrus and a smooth finish that made it as enjoyable to drink as it was to watch change.

However, no matter how many flavoured gins I try, I always find myself coming back to the old-fashioned sloe gin. There is something deeply comforting about its rich, ruby-red colour and warming berry flavour, especially when homemade.

That being said, for those who don’t have the time (or patience) to craft their own, Bertha’s Revenge Sloe Gin is a perfect choice. Made in Cork with the same high-quality whey-based spirit as their original gin, it has a deep, complex fruitiness balanced by just the right amount of sweetness. It’s perfect as a winter warmer or drizzled over ice cream for an indulgent treat.

A few years ago, I had a bountiful crop of blackcurrants in the garden (and I was faster than the birds that particular year), and in a moment of inspiration, I decided to experiment with them.

I placed part of the harvest into a Kilner jar, topped it with sugar and gin, then promptly forgot about it. When I rediscovered it recently, I was rewarded with an utterly stunning result—a deep red liqueur bursting with autumn berry flavours. No additional mixers or enhancements were needed; it was perfect on its own, a testament to the magic of time and patience in crafting truly special spirits.

Flavoured gins are more than just a passing trend. They represent a broadening of the category, a way to introduce new flavours while still respecting the spirit’s juniper-forward heritage. Whether it’s the wild adventure of a cactus-infused gin, the whimsy of a colour-changing cocktail, or the nostalgic charm of homemade berry liqueurs, there’s a flavoured gin out there for everyone.

And while my heart may always belong to a well-made sloe gin, I’ll never stop exploring what this ever-evolving world of gin has to offer.