The Gin Lineup: Your Quick Reference for Service & Recommendations
Published on: 2025-10-09
Written by Juan Cadena
In this post we walk through each gin in Pincho’s current roster, summarising tasting notes, character, and ideal serving suggestions. This helps FOH staff confidently speak to guests and make smart pairing or cocktail recommendations.
Bombay Dry Gin 
Tasting Notes
Juniper-forward, lean, with touches of coriander, citrus, and a light licorice/fennel sweetness on the mid to finish.
Best Uses & Serve Suggestions
- A safe “all-rounder” gin: works beautifully in Gin & Tonic, Martini, Gimlet, or lighter cocktails.
- Garnish idea: lemon peel or a twist to accent the citrus herb character.
Bombay Citron Pressé 
Tasting Notes
It is lighter in herbal character, with citrus as the dominant note.
Best Uses & Serve Suggestions
- Ideal in a Pressé & Tonic (lemon gin + tonic) or Tom Collins style serve.
- Would make a light, refreshing “summer gin” offering on your menu.
- Garnish: lemon wheel, lemon twist.
Four Pillars Rare Dry Gin 
Tasting Notes
Juicy citrus flesh, spice warmth (pepper, cardamom, cassia), mild juniper presence, some herbal lift (lemon myrtle).
Best Uses & Serve Suggestions
- Shows well in Gin & Tonic, Negroni, Martini (where you want more nuance).
- Garnish: orange peel or wheel, or a sprig of native herb (e.g. lemon myrtle, mint).
Four Pillars Bloody Shiraz Gin 
Tasting Notes
Richly fruited (dark berries, grape skin, currant) with botanical support: juniper, spice, citrus peel; merging fruit sweetness with herbal backbone.
Best Uses & Serve Suggestions
- Excellent on the rocks or neat (chilled), it’s more of a sipping gin / liqueur hybrid.
- In cocktails: try a Gin & Tonic with a squeeze of lemon, Negroni (for a fruitier twist), or gin sour / gin spritz styles.
- Garnish: citrus twist or berry / grape vine leaf for visual effect.
Four Pillars Fresh Yuzu Gin 
Tasting Notes
Citrus up front (lemon/ lime), then spice (ginger, pepper), herbal notes (lemon myrtle, lemongrass) and mid-palate juniper presence.
Best Uses & Serve Suggestions
- Works well in a Gin & Tonic, Gin & Soda, or Yuzu Drop / martini style serve.
- Garnish: lemon / lime twist or wheel, or a strip of yuzu peel if available.
Four Pillars Olive Leaf Gin 
Tasting Notes
Olive-front.
Best Uses & Serve Suggestions
- Excellent for Dirty Martinis. Offering it as an upgrade is a must.
Aviation American Gin
Tasting Notes
Smooth, soft juniper, citrus peel, angelica / orris root, subtle herbal balance.
Best Uses & Serve Suggestions
- Because of its more delicate juniper footprint, it works beautifully in Martinis, Gimlets, White Lady / Aviation (cocktail namesake), and lighter citrus cocktails.
- Garnish: citrus twist (lemon or orange), edible flowers if available for visual flair.
Hendricks
Tasting Notes
Cucumber, rose petal, light juniper, soft citrus, with herbal undertones.
Best Uses & Serve Suggestions
- Excellent in Gin & Tonic (especially with cucumber garnish), Gin Fizz, light cocktails, or as a gentle “house gin” for guests who prefer softer flavours.
- Garnish: cucumber slice, rose petal, or light citrus twist.
Nikka Coffey Gin
Tasting Notes
Citrus bitterness from peels, herbal complexity, firm botanical structure. It can be assertive in cocktails.
Best Uses & Serve Suggestions
- Works well with tonic (to allow its citrus bitterness to shine), and in Negroni where its assertive profile can rival Campari.
- Garnish: citrus twist (lemon, orange) or a herb such as thyme to echo botanical notes.
Tips for Presenting Gins
- Know the style (dry / infused / contemporary / hybrid)
- “Dry” gins (Bombay Dry, Rare Dry) are more classic and versatile.
- “Infused” or flavored (Bombay Presse, Fresh Yuzu) lean into citrus / fruit.
- Hybrids (Bloody Shiraz) bring wine/fruit complexity.
- Match gin to occasion / guest preferences
- Guest wants something light and refreshing → suggest Fresh Yuzu, Bombay Presse, or Hendrick’s.
- Guest wants something bold or sipping → suggest Bloody Shiraz, Rare Dry, or Nikka Coffey.
- For classic cocktails (Negroni, Martini), try the dry or more botanical gins first.
- Use garnish to echo / emphasize botanical notes
- Citrus peel with citrus-driven gins
- Cucumber or rose with Hendrick’s
- Berry, vine leaf, or rosemary with Bloody Shiraz
- Offer a “tasting note” when guests ask
- A quick “This one is citrus-spice forward with a touch of pepper on the finish” or “This one has a lovely olive/herbal edge” adds professional credibility.
- Use a bit of storytelling: “This gin is infused with Shiraz grapes from the Yarra Valley,” etc.