Tanqueray Gin

Tanqueray is best known for a juniper-forward, London dry style of gin, and that is the profile to expect here. The listing doesn't name a specific expression or give an ABV, so check the label for proof and any flavored variant. In a dry, juniper-led gin like this, expect piney, resinous juniper first. Citrus peel and a dry, peppery spice from botanicals like coriander and angelica usually sit behind it, and the finish is crisp rather than sweet. Gins in this mold tend to hold their shape when mixed, so the juniper still comes through behind tonic, vermouth, or citrus. That structure suits a Gin & Tonic. Use a balloon glass or a tall highball filled to the top with large, cold ice, since dense ice melts slowly and keeps the drink from going watery. Pour a generous measure of gin, add a good tonic down the side of the glass, and stir once. A wedge of lime is the usual garnish. A strip of grapefruit peel or a sprig of rosemary also works well with a juniper-heavy gin. In a Negroni, equal parts gin, sweet vermouth, and Campari on a large cube let the gin's pine and dryness cut through the bitterness. Garnish with an orange peel and express the oils over the glass. For a Martini, stir the gin with a small amount of dry vermouth over plenty of ice until very cold, strain into a chilled coupe or martini glass, and finish with a lemon twist or an olive. Keep the bottle in the freezer if you want a colder, slightly thicker pour. For a Tom Collins, shake gin with fresh lemon juice and simple syrup, strain over ice into a tall glass, and top with soda water. A lemon wheel and a cherry are the classic garnish.