Empress Cucumber Lemon Gin

Empress Cucumber Lemon Gin is a 37.5% ABV gin from British Columbia that builds its character around two named ingredients, cucumber and lemon, rather than the juniper-heavy profile of a London dry. Expect a lighter, more contemporary style in the glass: bright citrus up front, a cool and slightly green cucumber note through the middle, and juniper acting as a supporting structure instead of the lead. Gins in this lane usually read as fresh and clean, closer to a garden or a squeezed lemon than to pine resin, and the 37.5% strength tends to give a softer, less spirity edge than higher-proof bottlings. That profile makes it easiest to place in long, tall drinks. In a Gin & Tonic, use a light tonic and let the gin's own cucumber and lemon do the work. A heavily flavoured or very sweet tonic will bury them. A Tom Collins is a natural fit: the lemon in the gin reinforces the fresh juice, and a splash of soda keeps the cucumber from being overwhelmed. For a drier drink, try a Martini built with a dry vermouth and a lemon twist. The result will be softer and more citrus-led than the classic juniper version, so keep the vermouth modest and the dilution short. A Negroni is possible, but a flavoured gin like this sits less comfortably against Campari's bitterness. If you try one, use a lighter sweet vermouth and an orange peel, and expect the cucumber to recede. For serving, a balloon glass or a tall highball both work. Fill either generously with large, cold ice, since slower melt keeps the drink crisp instead of watery. Pour the gin over the ice first, add tonic or soda gently down the side, and give it one slow stir. Garnish with a thin ribbon of cucumber or a wide lemon peel, twisted over the surface to release the oils. A sprig of mint or dill is a reasonable alternative if you want a herbal edge. Keep the bottle in the freezer or fridge if you plan to serve it neat or in a Martini, and use it straight from the shelf for ice-filled long drinks.