Oranges are such bright, happy fruits – I know some people hate them, but they are one of my favorites, and seem to be everywhere right now. I’ve been tasting gins recently (as I do!) and became aware with all of the oranges hanging about that I’ve only been identifying citrus strength and nature in my notes as a part of a flavor profile rather than by specific fruit, and could use some home schooling in the citrus peel department.
There are so many citrus options in gins today: lemon, bergamot, grapefruit, tangerine, orange, bitter orange, seville orange and lime are the ones I’ve seen listed, but there are likely others as well. Oranges seemed like a logical place to start.
