Tanqueray London Dry Gin

Tanqueray London Dry Gin is made in the London dry style, which means the botanicals flavor the spirit during distillation and nothing is added afterward except water. That rule is why the category tastes clean and dry rather than sweet or syrupy. Expect juniper to lead, with the supporting botanicals typical of the style: a citrus-peel brightness, a dry, slightly peppery spice, and an earthy root note that keeps the finish crisp. This is a classic juniper-forward gin, not a floral or fruit-driven contemporary one, so it suits drinkers who want a gin that tastes like gin. That profile is why it works in the standards. In a Gin & Tonic, a firm juniper backbone holds up against the quinine bitterness and sweetness of the tonic. Use about one part gin to two or three parts tonic, and pick a tonic that isn't overly sugary so the botanicals still show. In a Negroni, juniper and citrus oils cut through the bitterness of Campari and the sweetness of vermouth, which keeps the drink from tasting flat or syrupy. A Martini suits this style best of all. Stir it with a small splash of dry vermouth and serve it very cold with a lemon twist or an olive, and the gin's dry, resinous character comes through clearly. For a Tom Collins, shake with lemon juice and simple syrup, then top with soda over ice. The juniper keeps the drink from tasting like plain lemonade. For a Gin & Tonic, use a balloon (copa) glass or a tall highball. Fill it generously with large, solid ice, which melts slowly and keeps the drink from watering down. Chill the glass and the tonic ahead of time, and pour the tonic gently down a bar spoon or the side of the glass to keep the fizz. A wedge or wide peel of lime or grapefruit suits the citrus side of the gin. A sprig of rosemary or thyme gives an herbal contrast that works with the juniper. For stirred drinks like the Martini and Negroni, a pre-chilled coupe, Nick & Nora, or a rocks glass over one large cube is the usual choice. Gin of this style also goes well with salty and briny food, such as olives, smoked fish, oysters, or sharp cheeses, because its dryness cleans the palate between bites.