Gordons Gin

Gordons Gin is a juniper-led gin, and that shapes how it is best used. The listing gives no ABV, distillery or botanical list, so what follows describes what gins in this classic dry style usually deliver. Expect a clear spirit with pine-resin juniper at the front, a bright citrus-peel lift from lemon or orange, and a dry, slightly spicy finish from coriander seed and similar roots. It is not a floral or heavily contemporary gin. Its straightforward profile is the reason to buy it for mixing. That juniper backbone makes it a natural fit for the Gin & Tonic. Use a balloon glass or a tall highball filled to the top with large, cold ice. Pour a generous measure of gin, then add a crisp tonic, roughly two to three parts tonic to one part gin, and garnish with a wedge or wide strip of lime or lemon. A sprig of rosemary also suits a pine-forward gin. Chill the glass and the tonic ahead of time so the ice melts slowly and the drink stays sharp instead of watery. In a Negroni, the juniper holds its own against Campari and sweet vermouth, so equal parts over a large cube in a rocks glass, finished with an orange peel, gives a balanced bitter-sweet drink. For a Martini, stir the gin with dry vermouth and plenty of ice until very cold, strain into a chilled coupe or Martini glass, and finish with a lemon twist or an olive. A drier ratio shows off the gin's character more clearly. A Tom Collins is the easiest long drink to make with it: shake the gin with fresh lemon juice and simple syrup, strain over ice into a tall glass, and top with soda water. Store the bottle at room temperature, or keep it in the freezer if you mostly make Martinis. Gin this dry and citrus-edged also works with salty and fatty foods such as smoked salmon, olives, oysters and fried fish.