Drinks · spirits
Gin — juniper, and everything else
Exactly one ingredient is compulsory in gin: juniper berries. Everything else — coriander, citrus peel, orris, cucumber, rose, spices — is the producer's choice. That is why two gins differ from each other far more than two vodkas do.
In short
- Strength
- 37.5–47% vol, usually 40–43%
- Compulsory flavour
- juniper berries
- Common botanicals
- coriander, orange and lemon peel, orris root, cardamom
- Serving
- very cold, glass full of ice
- Glass
- large wine glass or balloon, not a narrow highball
- In cocktails
- Gin and Tonic, Negroni, Martini, Tom Collins
London Dry is not an origin but a method: the flavour must come from distillation, and nothing sweet or coloured may be added afterwards.
Where the flavour comes from
The base is neutral spirit. Flavour appears when that spirit is distilled in the presence of botanicals, either steeped or via vapour through a basket. The outcome depends on what was in the basket and in what order.
The classic profile is dry and resinous: juniper first, citrus behind. Modern styles shift the centre of gravity to flowers, cucumber, tea or berries. Neither is better — the question is what you want leading in the glass.
Pink gin is usually flavoured and sweetened after distillation. That makes it a separate category, not a London Dry variant.
Styles
Four names on a label that genuinely tell you something.
Dry, juniper-led, nothing sweetened in afterwards. The safest choice with tonic and in classic cocktails.
Slightly sweeter, a historical style. Softer; suits Tom Collins and older recipes.
Softer and earthier than London Dry, the style of one place. Good in a Martini.
Cucumber, floral notes, black tea, sea buckthorn. Interesting with tonic, but they can disappear in a Negroni.
A liqueur steeped on sloe berries, 25–30% vol. Sweet; drink it in small measures or with sparkling wine.
Gin and tonic, done right
Four things, and every one matters more than the price of the gin.
Fill the glass with ice
Lots of ice melts more slowly than three cubes. Less ice means a weaker drink.
A ratio of 1 : 3
50 ml gin, 150 ml tonic. Stronger turns bitter; weaker loses the juniper.
Tonic cold and freshly opened
Warm or flat tonic is the biggest killer of the drink. One small bottle per glass.
Garnish to match
Citrus peel for classic gin, cucumber for floral, rosemary for spicy. The garnish is part of the aroma, not decoration.
What goes with it
Besides tonic, soda and citrus, ginger ale and dry vermouth all work. A Negroni is three equal parts — gin, sweet vermouth, bitter liqueur — and the simplest way to find out whether you like the bitter side of drinking.
With food: oysters, white fish, pickled vegetables, goat cheese, olives. Gin's resinous edge cuts through fat better than vodka does.
Common questions
What is the difference between gin and vodka?
Both start from neutral spirit, but gin is flavoured with juniper and botanicals. Vodka is made to stay neutral.
Which tonic should I choose?
A neutral Indian tonic for classic gin, a light or citrus tonic for floral styles. Sweet tonic smothers the juniper.
Does gin go off?
It does not spoil, but an open bottle slowly loses its freshest citrus notes. A bottle finished within a year is at its best.
How do I make a Martini?
Dry gin and dry vermouth at roughly 5 : 1, stirred with ice, lemon twist or olive. Shaking makes it cloudy and weaker.