Lemon myrtle gin is gin distilled with the leaves of Backhousia citriodora, a native Australian rainforest tree, alongside juniper and other botanicals. Expect a bright, clean lemon note that sits somewhere between lemon peel and lemongrass, with a soft, creamy finish. It is one of the easiest native botanicals to love, and one of the easiest to get wrong in the still.
This guide covers what the leaf tastes like, why distillers treat it with care, how to pick a bottle, what to mix it with, and where strawberry gum fits in if you are exploring native gins more widely.
TL;DR
- Lemon myrtle gives gin a vivid citrus lift without the bitterness that fresh lemon zest can bring, and it still needs juniper at the centre to taste like gin.
- Quality depends on leaf sourcing and on a light touch in the still. Over-distilling pushes the flavour towards bitter and bark-like.
- Keep serves simple: good tonic, ice, a thin strip of citrus or a fresh leaf. Lemon myrtle also loves soda, honey and soft herbs.
- Strawberry gum is a different native leaf with a sweet, berry-like, slightly spiced character, best used in small amounts.
- Lemon myrtle in a spirit is a culinary leaf. Concentrated lemon myrtle oil is a different product with its own safety rules.
Table of Contents
- What lemon myrtle actually tastes like
- Why distillers use it instead of lemon peel
- The craft: a hero botanical that needs a light hand
- How to choose a lemon myrtle gin
- A note on juniper and “native” gins
- How to drink lemon myrtle gin
- Where strawberry gum fits in
- Our perspective
- Find your bottle with Winston Quinn
- Storing and keeping your gin
- Lemon myrtle leaf versus lemon myrtle oil
- FAQ
- Sources
What lemon myrtle actually tastes like
Open a jar of dried lemon myrtle and the first thing you notice is how much it smells like lemon. SPICEography describes the flavour as intensely like lemon peel and lemongrass, with a faint eucalyptus-like, herbal edge. It does not have the sharp acidity of a real lemon, because it is a leaf, not a fruit. That is part of its charm in a spirit: all the aroma, none of the sourness.
The reason is chemistry. Research on Backhousia citriodora points to citral as the compound behind its potent lemon scent and flavour, and the leaf is often described as an unusually rich source of it. When it is distilled, that citrus aroma carries through, and many distillers also notice a rounder, vanilla-like quality, sometimes described as lemon curd, according to a case study on native botanicals in Australian gin.
In the glass, that usually translates to:
- Nose: fresh lemon zest, a little lemongrass, sometimes a hint of lemon lolly.
- Palate: clean citrus first, then a creamy, slightly sherbet-like middle.
- Finish: gentle herbal lift, with juniper and spice underneath if the gin is balanced.
Why distillers use it instead of lemon peel
Most London dry style gins already lean on citrus peel. So why reach for a leaf?
According to Distiller Magazine, leafy lemon flavours have become popular in gin, and the practical appeal is consistency. Lemon myrtle holds its aroma through drying and distillation, and it avoids the bitterness that fresh zest can sometimes add. A distiller can dry it, store it and use it year-round. The case study mentioned above notes that lemon myrtle in Australia is generally grown in plantations, harvested fresh and available all year.
There is also a sense of place. Using a native leaf grown in Australia ties a gin to its country in a way imported citrus peel cannot. That is a big part of why bottles built around lemon myrtle sit so comfortably in the modern Australian gin conversation.
The craft: a hero botanical that needs a light hand
Lemon myrtle is not a plug-and-play ingredient. The same case study describes its profile as coarse, and says that distilling it for too long can bring out a bitter, bark-like flavour instead of the bright citrus and vanilla notes distillers are chasing. It also needs balancing with juniper so it does not take over the spirit.
Leaf quality matters just as much. Experienced distillers favour careful drying and separation methods that deliver the freshest, cleanest leaf, because poorly processed leaf can taste harsh or barky.
What that means for you as a buyer:
- A good lemon myrtle gin still tastes like gin. Juniper should be present, even if lemon leads.
- Lemon should smell like leaf, not cleaning product. If it is one-dimensional and sharp, the balance is off.
- Smooth beats loud. Quality in Australian gin tends to come down to provenance and craftsmanship, a clear, balanced character rather than sheer intensity of flavour or strength, a point made by award-winning distillers in this industry piece.
How to choose a lemon myrtle gin
Shelves can be crowded, and descriptions often read the same. These are the questions worth asking before you buy.
| What to check | Why it matters |
|---|---|
| Botanical list | Juniper plus lemon myrtle plus a supporting spice or herb suggests a balanced recipe. |
| Colouring and additives | Look for gins that are naturally coloured and free of added sugar or flavouring if that matters to you. |
| Strength | Higher ABV carries more botanical punch but can mask delicate leaf notes. |
| Intended use | Some bottles are built for a G&T, others for sipping or cocktails. |
| Diet needs | If you need vegan or gluten-free, check the producer says so. |
If you are not sure what you like, try the style in a simple serve first. A gin that works in a plain gin and tonic will work almost anywhere.
A note on juniper and “native” gins
Some readers ask whether a gin built mostly around native flavours is still gin. In Australia, juniper is the line. Our guide to why there is no gin without juniper under Australian law walks through the rule and the styles that sit closest to it. Lemon myrtle is a supporting act that can steal the show, but juniper still has to be in the cast.
How to drink lemon myrtle gin
The classic gin and tonic
Lemon myrtle and tonic is a natural match, because the leaf already brings the citrus. Use a clean, crisp tonic, plenty of ice and a measure of about 1 part gin to 2 or 3 parts tonic. Skip the lemon wedge if you want to taste the leaf, or add a thin ribbon of peel for extra brightness. If you want inspiration for finishing touches, our post on three bottle-ready gin and tonic garnishes covers aromatic options that sit well with citrus-led gins. Our tonics collection is a good place to start when choosing a mixer.
Soda, honey and mint
For a lighter serve, swap tonic for soda water and add a teaspoon of honey stirred into the gin first. Lemon myrtle’s creamy edge pairs well with honey, and a mint sprig lifts the aroma. This works especially well on a hot afternoon.
Citrus cocktails
Lemon myrtle gin makes a gentle Collins, a sour with less sugar than usual, or a spritz topped with sparkling wine. For ideas that lean on lemon, lime and grapefruit, see our citrus gin cocktail recipes. If you like the herbal side of the leaf, our herbaceous gin cocktails are worth a look.
With food
The leaf is a kitchen staple for a reason: it suits fish, chicken, shortbread, cheesecake and anything with cream. Pair the gin the same way. Light, citrus-led gins go well with seafood and fresh cheeses, and our food pairing cheat sheet explains how to match gin to dishes by botanical weight.
Hosting a crowd
If you are serving a group, a single signature drink keeps service fast and the flavour consistent. The thinking behind signature cocktail planning for events applies at home too: pick one hero spirit, one or two supporting ingredients and make it in batches.
Where strawberry gum fits in
People who search for lemon myrtle often end up asking about strawberry gum in gin too. Strawberry gum is the leaf of a native eucalypt. Distillers who use it describe a sweet, berry-like, slightly spiced character that is nothing like the lemon of its cousin. It is usually used in small quantities because it can become dominant.
A useful way to think about the two:
- Lemon myrtle: bright, citrus, creamy. Suits G&Ts, sours and seafood.
- Strawberry gum: sweeter, fruity, softly spiced. Suits berry cocktails, spritzes and dessert pairings.
If berry flavours appeal, our Aussie berry gin cocktails are written for batch-ready serving. And if you enjoy native citrus pops, our guide to finger lime gins shows how provenance shapes a drink.
Our perspective
We make gin the way we like to drink it: flavour first, thoughtfully selected botanicals, and nothing added that does not need to be there. Our gins are vegan and gluten free, naturally coloured, and built around locally sourced botanicals. That is why we pay so much attention to leaf-forward botanicals like lemon myrtle in the wider Australian category.
Here is what we have learnt about gins that rely on a single hero botanical:
- Balance is everything. A bold botanical is only impressive when it sits comfortably next to juniper and the rest of the recipe.
- Natural means natural. When a gin gets its colour and character from real ingredients, you taste the difference, and so does anyone you give it to.
- The best gin is the one you actually enjoy. That is why we built a quiz on our site to help match your taste to a bottle, rather than telling everyone to drink the same thing.
Our Denim Collection, with gins such as Dry Cut and Slim Crop, reflects that thinking: tailor-made spirits, naturally vibrant.
— Winston
Find your bottle with Winston Quinn
If you love bright citrus gins, start with Dry Cut, a clean, expressive gin that works beautifully in a G&T. You can also browse the full gin range or the Denim Collection. If you prefer fruit-forward drinks, Pink Fit is another good starting point, and Tropical Trim leans sunny. Looking for something special? Have a look at our limited editions or our gin gift ideas. Bars, retailers and venues can also ask us about wholesale supply.
Storing and keeping your gin
Botanical aromas are delicate, so store the bottle upright, away from heat and direct sunlight, and keep the cap tight. Our guide on how long gin stays fresh covers storage tips from a distiller’s point of view.
Lemon myrtle leaf versus lemon myrtle oil
It is worth separating two things that share a name. The dried leaf used in cooking and spirits is a culinary ingredient. Concentrated lemon myrtle essential oil is different. Because of its high citral content, guidance on the oil recommends keeping topical use under 1% and avoiding contact with mucous membranes, as this lemon myrtle oil guide explains. Do not swallow the oil or add it to drinks.
On health claims: the leaf has a long history of traditional use by Aboriginal peoples, and laboratory studies on concentrated oil have shown antimicrobial activity. Those test-tube results do not show that drinking a gin made with the leaf treats or prevents any condition, and a gin is a alcoholic drink to be enjoyed in moderation. If you have a health condition, take medication or are pregnant, speak with your GP or pharmacist about alcohol.
FAQ
What does lemon myrtle go with?
Lemon myrtle pairs well with juniper, coriander, cardamom, pepperberry, honey, mint, seafood, chicken and creamy desserts. In a drink, tonic, soda and sparkling wine all suit it. Keep garnishes light so they do not compete with the leaf.
Is lemon myrtle gin sweet?
Not by nature. The leaf smells like lemon but contributes aroma, not sugar. Sweetness depends on the producer, so check whether a gin is sugar free if that matters to you. A well-made one tastes clean and dry with a creamy lift.
Can I make lemon myrtle gin at home?
You can infuse dried leaf in a bottle of gin for a short time and taste often. Leave it too long and the flavour can turn bitter and bark-like. Start with a few leaves, taste after an hour or two, then strain once it suits you.
What is the difference between lemon myrtle and strawberry gum in gin?
Lemon myrtle is bright, citrusy and creamy. Strawberry gum is sweeter, berry-like and lightly spiced. Lemon myrtle suits G&Ts and sours, while strawberry gum is better for berry cocktails and desserts.
Sources
- Discovering Lemon Myrtle, Australian Native Products case study
- Lemon Myrtle: Flavor, Uses and Citral, SPICEography
- Backhousia citriodora (Lemon Myrtle), an Unrivalled Source of Citral
- Leafy Lemon, Distiller Magazine
- Four sheets to the wind, Wholesale Investor
- Lemon Myrtle Oil: Benefits, Uses and Safe Dilution
