Taking a look at the lineup of Nginious! Gins, the summer one is the most overtly, and most over the top non-traditional. Eschewing much of the standards for a wide assortment of exotic and unusual botanicals: Juniper meets blueberry, peach, lime, jasmine (!!!), white pepper, rhubarb roots and rhubarb stalk.
Jasmine stands out as being particularly notable. Perfumers struggled for centuries to properly harness the flavor of jasmine. The delicate buds did not suffer heat well (it destroys the aromatics for which the buds are so prized!), and perfumers used fat to dissolve the aromatics in a method better known as enfleurage. It basically pressed the flowers between pieces of animal fat, until the fat itself became thick and musky with the rich aroma of jasmine. Jasmine is still incredibly hard to distill, and although not optimal, ethanol can be used as a solvent.