Frequently Asked Questions
What’s the difference between London Dry, Plymouth, and modern gin?
London Dry is the standard: juniper-forward, bone dry, bottled at a minimum of 37.5% ABV. Plymouth is a geographic style, softer and earthier, with sweeter botanicals. Modern gin is a post-2000 free-for-all, cucumber gins, rose gins, lavender gins, anything distillers could fit in a bottle. Negronis and Martinis want London Dry. Modern gins work better in lighter drinks where the botanicals don’t fight the other ingredients.
Which gin works best for a Negroni?
A bold, juniper-heavy London Dry that can stand up to Campari. Tanqueray, Beefeater, or Bombay Sapphire all do the job. The Negroni is a spirit-forward drink where a delicate gin gets steamrolled by the vermouth and Campari. You want a gin that pushes back.
What mixers go with gin besides tonic?
Gin has more range than most people give it credit for. Soda and a twist of lemon is the purist’s move. Ginger ale, ginger beer, grapefruit juice, or elderflower tonic all work beautifully. Fever-Tree’s Mediterranean tonic pairs well with citrus-forward gins. For a sweeter option, try gin with cloudy apple juice and a slice of fresh ginger.
Why does gin taste like a pine tree?
Juniper berries. They’re the one mandatory botanical in any gin, and they carry the piney, resinous note that people either love immediately or take three tries to come round to. Some gins lean further into the juniper than others. If you’re gin-averse because of the pine note, try a modern floral or citrus-forward gin before writing the whole category off.
Can I make gin cocktails without tonic water?
Easily. A Gimlet is gin and lime cordial, and it’s been around longer than tonic water has been palatable. French 75, Tom Collins, Gin Fizz, Gin Rickey, Martini, Negroni, Bee’s Knees, Aviation. Gin is one of the most versatile cocktail bases on the shelf. Tonic is the shortcut, not the rule.
