Short Path Gin

This is a gin from Short Path. The listing doesn't give its botanical bill, proof, or style, so the notes below describe what to expect from the category, not a measured profile of this bottle. Gin is legally defined by juniper, and the pine-and-resin note of that berry is the backbone of nearly every bottle. The open question with any gin is how far the other botanicals pull it away from that center. Classic London dry styles stay juniper-forward, with coriander seed and citrus peel adding a dry, slightly peppery finish. Contemporary styles lean into citrus, cucumber, or floral botanicals such as lavender and rose. Taste a small pour neat, or over a single cube, before committing it to a recipe, and let that first sip tell you which way this bottle leans. In a Gin & Tonic, a juniper-forward gin holds up well against a standard tonic, and a more floral or citrus-led one usually does better with a lighter, less bitter tonic. A Negroni needs a gin with enough backbone to stand up to Campari and sweet vermouth, so the classic equal-parts build rewards a firmer, more resinous profile. A Martini works with either style. Use about 2½ parts gin to 1 part dry vermouth, stir it with ice until it's very cold, and garnish with a lemon twist or an olive. The Tom Collins is the most forgiving: gin, fresh lemon juice, simple syrup, and soda over ice will carry whatever character the gin has. For long drinks, use a balloon (copa) glass or a tall highball, and fill it almost to the top with ice. More ice means slower dilution and a colder drink. Pour the gin over the ice first, then add the tonic or soda gently down the side of the glass or a bar spoon to keep the fizz. A wedge or peel of lemon or lime suits most bottles. A thin cucumber ribbon fits a lighter, fresher gin, and a sprig of rosemary or thyme goes with one that has more herbal depth. Give the gin a few minutes in the freezer before mixing if you want a Martini served as cold as possible.