I’ve always said you can tell a lot about Australia by what’s on our plate. From old-school suburban Chinese in the ’90s to punchy Thai salads, steaming bowls of pho and delicate Japanese bites, Asian flavours have shaped the way we eat. Now, they’re shaping what we drink too.
Enter Saint Juniper and its newest release, Red Lime Gin (No. 5). A spirit that feels like it was made for long lunches, balmy nights and that friend who insists on bringing “something interesting” to the party.
The hero here is native red fingerlime – think sharp, vibrant and unmistakably Australian, layered with ginger, lemongrass and kaffir leaf. The result? A gin that’s citrus-forward but beautifully balanced, with a gentle warmth that lingers just enough. It’s bright without being brash. Complex without being complicated.
In a simple G&T with fresh lime and a ribbon of ginger, it absolutely sings. But where this gin really flexes is alongside food.
Pair it with freshly shucked Sydney rock oysters with a fingerlime dressing and it’s a coastal dream. Spicy kingfish crudo? The citrus and lemongrass cut straight through. Thai beef salad with plenty of herbs and heat? The ginger notes play beautifully against the chilli. Even a plate of prawn dumplings with black vinegar feels elevated with a Red Lime Gin cocktail in hand.
Founder Paul Walton calls it “a meeting of cultures distilled”, native citrus meeting the warmth and fragrance of Southeast Asia, and that’s exactly what it tastes like: modern Australia in a glass.
Saint Juniper has already racked up serious accolades (including Gold and 98 points at the London Spirits Competition for its Mediterranean Gin), but Red Lime Gin feels like a confident next step. It’s bold, contemporary and unapologetically ours.
At $69, it’s the bottle I’ll be reaching for on warm nights, especially when there’s good food, good company and a little bit of heat in the air.
Available now at saintjuniper.com.au.