Sipsmith London Dry Gin

London dry gin is defined by what it leaves out. The style allows no sweetener beyond a trace and no flavorings added after distillation, so the botanicals have to carry the flavor. Juniper leads, as it does in every gin. Styles like this usually add citrus peel, a dry spice note from coriander seed, and a root or bark backbone from angelica or orris. Expect a crisp, dry finish with little sweetness. Sipsmith's London Dry follows that template, and the category label on this listing is a mismatch. This is a gin, not a Scotch or any other whiskey. Served neat and cold, a bottle kept in the freezer pours slightly viscous and shows the juniper and citrus cleanly. Over a single large ice cube, it stays dry and opens up as the ice melts. A small splash of water works for gin as it does for whiskey. It loosens the aromatics, and a little dilution takes the edge off the alcohol. The classic gin and tonic suits this style. Use a good tonic, plenty of ice, a tall glass, and a wedge or peel of lemon or grapefruit. A Martini is the other obvious choice. Stir roughly 2.5 parts gin to 1 part dry vermouth with ice, strain it, and finish with a lemon twist. Bracing, spirit-forward drinks like this show off the gin's structure. A Gimlet (gin, fresh lime juice and a little sugar syrup), a Tom Collins, and a Negroni (equal parts gin, Campari and sweet vermouth) all use a dry gin's backbone to cut through sweetness or bitterness. For glassware, use a stemmed coupe or a chilled Martini glass for stirred drinks. Use a highball or large balloon glass for a gin and tonic, since the extra room holds the ice and carbonation. A rocks glass suits sipping it over ice with a twist of citrus.