Malfy Gin Rosa (41%)

Tracing the precise origins of this Italian gin can get a bit confusing, since the name and marketing materials evoke the southern Italian Amalfi Coast, the principal ingredient is trumpeted as Sicilian pink grapefruit, the producer is the Vergnano family-run Torino Distillati in Moncalieri, just outside of Turin, and the name on the label is the Milan office of the international distilling giant, Pernod Ricard.

That said, this is a gin label that specializes in flavours, and does so very well. In addition to the pink grapefruit including in the distilling process, the main ingredients are juniper – of course – and rhubarb. Then the gin is blended with more grapefruit and rhubarb, some ‘grapefruit flavour,’ and what to my palate seems a very minimal amount of sugar. The result is a pleasantly pink gin with a grapefruity perfume that veritable leaps from the glass in notes more citrus zest than juice, with a sizable floral component and just a touch of faintly grassy earthiness. On the palate, it offers a very light and floral sweetness up front, transitioning to notes of grapefruit peel, zesty pepper, and light liquorice in the middle, with a dry, roundly fruity, and faintly astringent finish.

As much as I enjoy this chilled on its own, it also makes a stellar gin and tonic, best mixed in a ratio of about one part gin to two-and-a-half or three parts tonic. It also shines in the Amalfi Sunset Spritz cocktail, the recipe for which was included with my sample, although I slightly preferred my variation. Both recipes appear below.

86 ($44 - $50)

Amalfi Sunset Spritz

35 ml Malfy Gin Rosa (I used 2 oz.)

50 ml San Peligrino Aranciata Rossa (I used 3 oz.)

50 mL Prosecco (I used 3 oz.)

(I added a splash – an ounce or so – of soda at the end for consummate refreshment)

Build ingredients in a tall glass over ice, stir gently to combine. They suggest an orange slice, thyme sprig, and strawberry slice for garnish, but I recommend using what you have on hand and keeping it simple.