The London No.3 Gin

The London No.3 Gin is, going by its name, a London dry–style gin. The details we have don't list its botanicals, ABV or distillation method, so what follows describes how gins in this style typically taste and how to use them. Treat the notes as expectations, not a measured profile of this bottle. London dry gins are built on juniper. Expect a clear piney, resinous lead, backed by citrus peel from lemon or orange and a dry, spicy finish. Coriander seed and angelica root usually add that dry, slightly peppery backbone. If this bottle follows the style, it should taste crisp, dry and clean, with no added sweetness. That makes it a flexible base for mixing and also good for sipping neat over ice. The gin and tonic is the most obvious use. Fill a balloon (copa) glass or a tall highball with plenty of large, cold ice. Pour a standard measure of gin, then top with two to three parts of a well-chilled, not-too-sweet tonic. Pour the tonic down the side of the glass to keep the fizz. A wide strip of lemon or grapefruit peel suits a juniper-forward gin, and a sprig of rosemary or thyme adds an herbal note. For a Tom Collins, shake the gin with fresh lemon juice and simple syrup, strain over ice into a tall glass, top with soda water, and finish with a lemon wheel. The structure of a London dry style also suits stirred drinks. In a Negroni, equal parts gin, sweet vermouth and Campari, stirred over ice and served in a rocks glass with an orange peel, the juniper and citrus hold up against the bitterness. For a Martini, stir the gin with a little dry vermouth over plenty of ice until very cold, strain into a chilled coupe or Martini glass, and garnish with a lemon twist or an olive. Adjust the vermouth to taste: a splash gives a drier drink, and a larger measure gives a softer, more aromatic one. If you plan to sip it neat, keep the bottle in the freezer. Cold slows the evaporation of the aromatics and gives the gin a slightly thicker texture. If you want to taste the botanicals more clearly, serve it at room temperature or add a few drops of water.