Gin is back in vogue, and with such a variety it’s easy to see why. Deriving its predominant flavour from juniper berries, gin dates as far back as 1688 England, and was a popular cocktail option in the US during Prohibition. Today, we see brands experimenting with flavours including native New Zealand botanicals, and you can even find a vegemite and buttered toast-flavoured drop, courtesy of Archie Rose Distilling Co in Sydney.

Known once as mother’s ruin, this modern tipple’s resurgence has been credited to a rise in the popularity of cocktails, the endless flavour combinations available, a number of moody boudoir-style bars popping up, including Christchurch’s very own gin gin, and festivals such as Gindulgence.

Cityscape catches up with the crème de la crème of the city’s ginthusiasts. They share with us their best cocktail recipes, why gin has come back in fashion, what the future holds and the perfect food match to this botanical spirit.

Gindulgence 2020, which was to be at Ilam Homestead on March 28/29, has been postponed to next year. While you are waiting, be sure to support our local distillers by getting a bottle or two in the liquor cabinet, and get some inspo by trying these cocktail recipes.

Jo James, Juno Gin

Tell us what is special and different about your distillery? It’s family-owned and operated, located in New Plymouth, and proudly supported by the people of Taranaki. We designed and built our 400-litre copper still locally and are working with local horticulturalists and Massey University to grow the essential gin botanicals here in New Zealand. We are seeing international recognition for our signature gin, Juno Extra Fine, which uses these locally grown botanicals and has won seven international awards.

Why gin? How did you get interested in making it? I have loved gin all my adult life – and the process of distillation was part of the degrees that Dave and I did. We have made our own ginger beer (as children and with our young family), and wines as we got older. Distillation is a logical extension of this interest.

Where did you get your recipes from? Our own exploration of the process of distillation and the development of flavour as the distillation progresses, and then by detailed recipe development. It took some months before we were happy with our signature blend; we develop and release a gin every three months that taps into what is growing well that season. Of course, this varies from season to season and year to year. A lot of fun!

Read the rest of our chat with Jo James here. Check out Juno Gin's cocktail recipe The Goddess & The Saint.

Antony Michalik, Curiosity Gin

What is special and different about your distillery? We are an urban distillery right on the fringe of the Christchurch CBD. All our products have a unique kiwi twist. You can visit the distillery, meet the distillers and tour the stills, taste all the products and purchase direct from our cellar door. We offer a range of gins. Each is a different style and flavour profile, so there is a gin for everyone.

Why gin? How did you get interested in making it? Gin is a fabulous product that you can put your own spin on using different botanicals, base spirits and distilling methods. As with craft beer or wine, you can create products that are unique and true to your own brand and story.

Where did you get your recipes from? We started with basic information gleaned from the web and books and then experimented in our kitchens at home. Initially we used small jars of gin with our own recipes of botanicals steeped on our kitchen benches. We’d reconvene at my place and distil them all on a homemade stovetop still. The initial results were surprisingly encouraging so we’d make some tweaks and do it all again the next week! That’s how our first product got the name Recipe #23.

Read the rest of our Q&A with Antony here. Why not give Curiosity Gin's cocktail recipe a go? Curious 75.

Peter Hall, Lyttelton Distillery

Tell us what is special and different about your distillery? We make our own alcohol from scratch. Many competitors buy in whey alcohol or neutral spirit and further distil. I don’t think you can truly say your customer is getting a ‘grain to glass experience’ if you are not making your own alcohol using grain.

Why gin? How did you get interested in making it? It grew out of a discussion with friends during a long weekend in 2016 spent at Bannockburn in Central Otago. My partner Marie is Irish-born and for a reason known only to her she turned the discussion from Felton Road pinot noir (the drink of choice that weekend) to Irish Potein (moonshine), which is essentially a potato vodka, and from that we moved to a discussion of how easy or hard would it be to make a vodka or a gin. By the time the drive back home to Lyttelton was completed, I had formulated a plan to buy a small still and find out.

Where did you get your botanical recipe from? Lots of reading and over a year of experimenting with different botanicals and combinations. I was keen to bring Banks Peninsula manuka and Central Otago wild thyme into the mix. There is juniper (essential), cardamom is to the fore, and the other usual suspects such as coriander, citrus peel, angelica and others, and a little grain of paradise that binds them all together. The exact list and proportions are the distiller’s secret.

Read more from Peter over here. Here's a fantastic cocktail recipe from Lyttelton Distillery - the Breakfast Martini (can be enjoyed any time of day :) ).

Luke Dawkins, gin gin.

Tell us what is special and different about your bar? It is small, intimate and a little quirky – a hole in the wall, and a sanctuary away from the city life. Why gin? Gin is the thing right now, with global growth in its category. Plus it is fun to work with as there are so many flavour combinations, not to mention the fun tonics to go with them!

Why do you think gin has come back into favour so much? I think the younger generations have given it a little buzz again, along with social media. That has caused a knock-on effect and a renaissance among the older generations, who have always known of it.

What do you see as the interesting trends in gin? More and more native botanicals are being used. You could almost say people are drinking more gin because it is medicinal.

Read the rest from Luke here. Luke appreciates the classics, check out his recipe for a Tom Collins.