Naturally Stunning. Beautifully Berry-Forward.

Ink Sloe & Berry Gin is one of the most visually striking and flavour-packed gins on the market — and it earns every bit of the attention it gets. Built on a base of classic gin botanicals and infused with bright, tart sloe berries, sweet red fruits, and the delicate floral character of rosella hibiscus, this is a gin that delivers full, generous flavour at a lower 26% ABV. That deep, jewel-like rouge colour? Entirely natural — no artificial stabilisers, no shortcuts. Just real fruit, real botanicals, and a genuinely beautiful result. At HK$488 for a full litre, this is a showstopper bottle for entertaining, gifting, or simply enjoying more of what you love.

Tasting Notes

The nose is immediately inviting — bright, tart sloe berries lead with a burst of fresh red fruit energy, lifted by the delicate floral softness of rosella hibiscus. On the palate, the berry character is generous and layered: sloe tartness balanced by sweet red fruits, with a gentle floral finish that lingers beautifully. The 26% ABV keeps the palate fresh and approachable without sacrificing depth or complexity. The finish is clean, fruity, and softly floral — endlessly drinkable.

Signature Cocktails

Ink Berry Spritz

• 50ml Ink Sloe & Berry Gin
• 100ml soda water
• 50ml prosecco or sparkling wine
• Ice
• Garnish: fresh raspberries, sprig of mint

Method: Fill a large wine glass with ice. Pour in the Ink Sloe & Berry Gin, then add the soda water and top with prosecco. Stir gently once to combine. Garnish with fresh raspberries and a sprig of mint. The gin's natural deep rouge colour blooms beautifully in the glass, creating a spritz that is as stunning to look at as it is to drink — perfect for brunches, garden parties, or any occasion that deserves a little colour.

Ink Berry Sour

• 50ml Ink Sloe & Berry Gin
• 25ml fresh lemon juice
• 15ml simple syrup
• 1 egg white (optional)
• Ice
• Garnish: dehydrated raspberry, 3 drops Angostura bitters

Method: If using egg white, dry shake all ingredients first (no ice) for 10 seconds. Add ice and shake hard for 12 seconds. Double-strain into a chilled coupe glass. Garnish with a dehydrated raspberry and 3 drops of Angostura bitters on the foam. The lemon juice amplifies the gin's natural tartness beautifully, while the egg white adds a silky texture that makes this one of the most elegant berry sours you'll ever taste.

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