Some people say gin tastes like a Christmas tree. They are not entirely wrong. But gin is far more varied than its reputation, and a good gin and tonic has won over plenty of former skeptics.
What is it?
Gin starts as a neutral spirit, much like vodka, that is then flavored with juniper berries and other plant ingredients called botanicals. Juniper must be the leading flavor. Common botanicals include coriander seed, citrus peel, angelica root, and orris root, but every brand has its own recipe.
How is it made?
Most gin starts as neutral spirit, much like vodka. Producers then add juniper and other botanicals, either by redistilling the spirit with them or by steeping them in it. Each brand’s particular mix of botanicals is its signature, and many keep the recipe a closely guarded secret.
What does it taste like?
Piney and resinous from the juniper, with herbal, citrusy, peppery, or floral notes depending on the botanicals. It is usually dry, not sweet.
What are the main styles?
- London Dry. Juniper-forward and crisp, with no sweetening added. Despite the name, it can be made anywhere. This is the classic style.
- Plymouth. Softer and a little earthier than London Dry.
- Old Tom. A slightly sweetened, old-fashioned style. Nice for gin skeptics.
- Contemporary or “New Western.” Juniper takes a back seat to other flavors such as cucumber, rose, or citrus. A gentle introduction to gin.
- Sloe gin. Not really gin at all, but a sweet, red liqueur made by steeping sloe berries in gin. Lower in alcohol.
When would you use each style?
Reach for London Dry in a gin and tonic, Martini, Gimlet, or Tom Collins. Try a contemporary gin in light, fruity, or floral drinks, or for guests who think they dislike gin. Use Old Tom when you want a rounder, softer drink.
Which mixers work well, and why?
Tonic water is the classic match because its bitterness echoes the herbal notes. Lemon or lime juice brightens the citrus botanicals. Soda water stretches gin into a light, refreshing highball. Grapefruit, cucumber, elderflower liqueur, and dry vermouth are other good partners.
What can you substitute?
Vodka can stand in for gin in a pinch, but you lose the botanical flavor. Add a twist of lemon peel or a sprig of rosemary to bring back a little of that character. Swapping one gin style for another changes the drink more than you might expect, so taste as you go.
Did you know?
Gin’s ancestor is genever, a malty, juniper-flavored spirit from the Netherlands. The British took a liking to it, and gin as we know it grew from there. Tasting vodka and gin side by side makes a great lesson: same neutral starting point, wildly different results once the botanicals go in.
Try it yourself
Gin recipes are on our list for a future class. Until then, try the classic gin and tonic: fill a tall glass with ice, add 2 oz gin and 4 oz tonic water, stir once, and squeeze in a lime wedge.