A cool beach, ocean air, and a refreshing drink can’t be beat during the Summertime. Gin with tonic and lime, or guava and cucumber is perfect to mollify unforgiving heatwaves. Chemist and Master Distiller Lesley Gracie used her appreciation and memories of the seaside when she formulated Hendrick’s Neptunia Gin. In an ode to the sea, this 2022 release adds coastal thyme, kelp and lime to their cooling cucumber and rose base. Neptunia reminds me of descending upon Monterey or Capitola where Summers were cooler and foggier.

Historically, gin was made by monks for medicinal purposes. In today’s climate havoc, it defeats the purpose when that extinguishing drink on ice causes internal heat. Ayurveda characterizes alcohol as hot, which is a quality that can dilapidate the mind due to the after-effect of digestion (or ojas). With respect to this, consideration of personal health state and individual alcohol production are important. Summer can be hot and dry depending on the region. This can aggravate Pitta and Vata dosha constitutions. Unless countered by dietary and lifestyle activities, the gut-brain axis (GBA) can produce excess internal heat under unfavorable or extreme conditions.

The ingredients and process are conducive to salubrious imbibing.

Out of the 11 botanicals, Neptunia includes a base of rose and cucumber, lime, sea kelp and coastal thyme.

Rose and Cucumber

Bulgarian Rosa Damascena and cucumber are cooling and calming for easily overheated Pitta and dried out Vata. Oils of rose and cucumber are steam-distilled into botanical-infused gin. This process allows the alcohol to hold the properties of the herbs.

Lime

Lime is the quintessential garnish to a basic gin and tonic. By adding it to the distilling process for Neptunia, the cooling, refreshing and sweet properties of lime are embedded. This infusion adds a balance to the heat that alcohol can cause on the stomach.

Sea Kelp

Hendrick’s doesn’t divulge the details of the provenance of most of Neptunia’s coastal botanicals, but the sea kelp may be the brown varieties found on the Scottish coast. The brown macroalgae oarweed (Laminaria digitata) and furbellow (Saccorhiza polyschides) are used for GI reflux, so it seems plausible that these are the kelps they used. Blue green algae are suggested supplements for Pitta and Vata, but kelp in general can help remove pernicious substances from blood and alleviate dyspepsia if used properly in Ayurvedic treatments.

Bottom Line

Cooling drinks during the summer heat doesn't necessarily mean iced. Balancing the flavors can help cool off internally as can shitali breathing. Hendrick’s gin provides a great start with a base of cucumber and rose. For the Summer, Neptunia can be enjoyed with cucumber slices and lime tonic water, or mixed with an herbal iced tea to avoid imbalances for Pitta and Vata types. Kapha-dominant doshas may try it as a dry martini with a twist of lemon. With her expertise in flavor chemistry, Gracie has invented the best gins I have tasted. She successfully captured the sea in a bottle with this one. A bonus: Hendrick’s support Project Seagrass to conserve seagrass meadows.

Disclaimer: This article is not to provide medical advice. I simply like what I like in moderation and when my health allows for it. Experimenting with Neptunia allowed me to figure out what works for my system. A general rule is to stay away from Alcohol if feeling imbalanced in health or emotions. This is a good digestive for me, but depending on the dosha, season, and health. Nothing is good for anyone in uncontrolled amounts.