Tanqueray Rangpur Lime

Tanqueray Rangpur Lime is a distilled gin bottled at 6.0% ABV, built on the London Dry template and flavored around the rangpur, a citrus fruit that is a cross between a mandarin and a lime. The rangpur sits closer to a tangerine in color and a lime in acidity. In the glass, expect the lime-peel brightness to lead, with a slightly rounder, more orange-leaning fruitiness than a standard lime would give. Juniper is still present, but it plays a supporting role rather than carrying the spirit, so this is better described as a citrus-forward contemporary gin than a piney, juniper-heavy one. Because the citrus does so much of the work, this gin tends to taste fresher and softer on the palate than traditional dry gins. Styles like this usually finish clean, with a light bitter-zest edge instead of a long resinous juniper tail. That makes it approachable neat over ice, though its strongest case is in mixed drinks where the lime character can be pushed further. The Gin & Tonic is the obvious starting point. Use a balloon glass or a tall highball, fill it nearly to the top with large ice cubes, pour a generous measure of gin, and top with a crisp, not overly sweet tonic. Garnish with a wedge or wheel of lime, or a strip of orange peel if you want to bring out the tangerine side of the rangpur. A Tom Collins works nearly as well: shake with lemon juice and simple syrup, strain over ice into a Collins glass, and finish with soda. The extra citrus in the spirit makes the drink taste brighter without needing more sugar. A Gimlet, which is just gin and lime with a little sweetener, is another natural fit. It is less of a default choice for a Martini or a Negroni, since the citrus can compete with vermouth and Campari. If you do try it in a Negroni, equal parts with sweet vermouth and Campari over a large cube, garnished with an orange peel, will give a fruitier, lighter version than the classic. In a Martini, keep the vermouth light and garnish with a lime twist instead of an olive. For serving, keep the bottle in the freezer or well chilled, and use plenty of ice in any long drink to keep dilution slow and the citrus lively.