Seagrams Dry Gin

Seagrams Dry Gin is listed here as an American gin from Massachusetts. The product details don't give an ABV or a botanical list, so the character described below is what dry gins of this style typically show, not a measured profile. Expect a juniper-led spirit: piney, resinous and crisp, with citrus peel and a little dry spice behind it. American dry gins in this mould tend to be clean and fairly neutral underneath, which makes the juniper easy to find and keeps the finish short and dry. That difference matters when you're choosing a bottle. This leans toward the classic London dry template rather than the floral or cucumber-forward New Western gins, so it suits drinkers who want a gin to taste like gin. That profile makes it a natural fit for the Gin & Tonic, where juniper and quinine reinforce each other instead of competing. Use a balloon glass or a tall highball filled to the top with large, cold ice, and pour about two ounces of gin over it. Top with two to three parts of a crisp, lightly sweetened tonic and add a wedge or wide peel of lime or lemon. A sprig of rosemary also works well with a piney gin. In a Tom Collins, shake the gin with lemon juice and simple syrup, strain over fresh ice into a tall glass, and top with soda. The juniper holds up against the lemon without needing any other botanicals. A juniper-forward base also does well in stirred drinks. In a Negroni, equal parts gin, sweet vermouth and Campari are stirred with ice and served over a large cube in a rocks glass, with an orange peel expressed over the top. The gin's resin and dryness keep the bitter-sweet balance from turning syrupy. For a Martini, stir the gin with dry vermouth at about five parts to one, and strain it into a chilled coupe or stemmed glass. Garnish with a lemon twist for brightness or an olive for a savory edge. Keep the bottle in the freezer if you make Martinis often. Gin's alcohol content keeps it fluid when cold, and the chill softens any edge on the palate. For simple pairings, a dry gin like this goes well with salty, briny and fried foods such as oysters, olives, smoked fish and fries. Its crisp finish cuts through fat and salt much as a good tonic does.