The styles you actually meet

London Dry

The default. Crisp, dry, juniper-forward. No added sugar after distillation. Tanqueray, Beefeater, and Bombay Sapphire are the textbook examples. This is the gin you build a Martini, a Negroni, and a Tom Collins on. If a recipe just says “gin,” it almost always means London Dry.

Plymouth

Softer and slightly more earthy than London Dry. Plymouth Gin is the only one that can use the name, by geographical protection. The Royal Navy bought it for centuries, which is why it is the textbook gin for a Pink Gin (gin and a few drops of Angostura bitters).

Old Tom

The lightly sweetened ancestor of London Dry. Was the standard nineteenth-century style and the gin in the original Tom Collins and Martinez. Hayman’s and Ransom both make solid versions. Use it where you want a softer, rounder gin character.

New Western or Contemporary

Anything where the juniper steps back and other botanicals lead. Hendrick’s (rose and cucumber) and Monkey 47 (forty seven botanicals) sit here. Great in a G and T, less reliable in classic stirred drinks because the spice profile changes the recipe.

Genever

The Dutch grandparent of gin. Maltier, almost whisky-like, with juniper layered on top. If you see “Holland gin” in an old cocktail book, this is what is meant. Bols and Boomsma are the easy buys.

What to buy first

One bottle of a good London Dry covers eighty percent of every cocktail in any book ever written. Tanqueray No. Ten and Beefeater 24 are both reliable; they cost about the same and they each suit a slightly different style of mixing. Once you have a London Dry on the shelf, the second bottle worth buying is a Plymouth, and the third is a Hendrick’s or another contemporary if you like long G and Ts.

Cocktails to start with

• Gin and Tonic. Two parts gin, three parts tonic, ice, lime. The pressure test for any gin you bring home.
• Tom Collins. Gin, lemon juice, sugar, soda. Tall, refreshing, and forgiving if your ratios drift.
• Negroni. Gin, Campari, sweet vermouth, equal parts. The first gin cocktail to teach yourself to stir.
• Martini. Gin and dry vermouth, stirred. Two parts gin to half a part vermouth is the modern starting point. Adjust to taste.
• Aviation. Gin, lemon juice, maraschino liqueur, crème de violette. The tester for whether your gin can stand up to perfumed mixers.
• French 75. Gin, lemon juice, sugar, topped with sparkling wine. Brunch and parties.

Botanicals you will see most often

Juniper is the legally required headline. Beyond that, the supporting cast usually includes coriander seed (citrus and warmth), angelica root (earthy backbone), orris root (binds the other aromas), citrus peels (lemon and orange), cassia and cinnamon (bakery spice), and cardamom (lifted, fragrant). Modern bottles add anything from saffron to cucumber to fresh hops. The shorthand: more juniper means classic, less juniper means modern.

FAQ

What is gin made from?

Gin is a clear spirit distilled from a neutral grain base and flavoured with botanicals. Juniper berries are required by law to be the dominant flavour. The other botanicals are up to the distiller.

Does gin have to come from anywhere specific?

No. Gin can be made anywhere in the world. Plymouth Gin is the only style that has a geographical protection. London Dry is a production method, not a place.

What is the difference between gin and vodka?

Vodka is a neutral spirit with the goal of having no flavour. Gin starts as something close to vodka and then has botanicals redistilled into it. Gin should taste of juniper. Vodka should taste of nothing.

What is the best gin for a Martini?

A solid London Dry. Tanqueray and Beefeater are the textbook choices. The Martini rewards juniper, and contemporary gins can muddy the dryness.

What gin should I use for a Gin and Tonic?

Anything you would drink. London Dry is the safe bet. Hendrick’s is great with cucumber. A heavily floral gin like Monkey 47 wants a neutral tonic so the gin shines.

Is sloe gin actually gin?

Sloe gin is a liqueur made by macerating sloe berries in gin and adding sugar. It is technically classed as a liqueur in most markets, not a gin proper.

How strong is gin?

Most gin is bottled between 37.5 and 47 percent ABV. London Dry must be at least 37.5 percent in the EU and 40 percent in the US.

Why does some gin taste like soap or perfume?

Gins heavy on coriander, orris, or florals like rose and lavender can read as soapy to people who are not used to those aromas. Look for a juniper-forward London Dry instead.

How long does an opened bottle of gin last?

Years if stored upright, with the cap on, out of direct sunlight. Gin oxidises slowly because of the high alcohol content, but the botanicals fade gradually after about a year of opening.