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Whether you like traditional London dry style, new-school botanicals, or something that's just plain weird. We reserve the right to delete off-topic or inflammatory comments. Up until the early twentieth century, the martini used a sweet gin (Old Tom), and sweet vermouth. Just make sure you stay away from vehicles and heavy machinery.). Buy Bombay Sapphire Gin: UK: Amazon.co.uk or Master of Malt; USA: Drizly; Australia: Amazon.com.au You can do anything with it and it would be nearly impossible to make a terrible drink. But swap out the citrus for cucumber, then you’re in business. And in my experience, no family is perfect—many just pretend to be. It’s nothing like the more popular brands like Diageo’s Tanqueray or Bacardí’s Bombay Sapphire, which can have astringent qualities. Bombay Sapphire (England; 94 proof; $26) Introduced in 1987 to inject a little life into the staid gin market, this iconic blue-bottled beaut bridges the gap between the old and new styles of dry gin. It was often fun: There was a lot of gabbing, cooking, and eating for hours on end. If you are looking for something that packs a bit more punch, try the Navy Strength, which is bottled at 57 percent ABV, allowing it to shine more when mixed with other ingredients. If only every turkey could say the same. But everyone’s got a Hendrick’s preference. And every single time I make myself one, I think about that very brief but very handy lesson—something that has served me well when I finally flew the coop. And that’s what this expression does quite well—it’s distinctive in its own way because of its barely perceptible (and not cloying) sweetness. If it were possible to bottle summer into a refreshingly light and boozy drink, any sane person with a palate would use Henrick’s Midsummer Solstice—a limited release that was launched earlier in the summer. Barcelona is a gin-loving city. It’s lightly floral, but hews closely to the London dry style, with sarsaparilla, anise seed, and French lavender leading the botanical pack (juniper isn’t too far behind). Ford's was developed by the bartender Simon Ford in 2012. Let me illustrate: To develop GinRaw a master perfumer, a chef, a sommelier, and mixologist were involved. I’ve tried making a G&T with Q’s elderflower tonic and it was exactly what I need on a 90-degree day. Our lineup included several classic London dry brands, as well as a newer gin in the London dry style, plus a lighter English gin that has a less juniper-forward profile than a London dry. When considering topics off limits for the Thanksgiving table, I think of religion and politics, but you might add martini ratios; the subject can be that divisive. And that blush color? When polled on their preferred martini ratio, nearly all the bartenders I asked recommended mixing martinis with a ratio of two parts gin to one part vermouth, matching our go-to martini recipe on Serious Eats. I cover all things luxury lifestyle—with a focus on food, spirits, and travel. Think of gin as flavored vodka.But be careful! We may earn a commission from these links. Post whatever you want, just keep it seriously about eats, seriously. This brand is simple, satisfying, and cheap, whether you are drinking it from a plastic handle or a more refined, 750ml glass bottle. Roku—developed by Suntory not too long ago—is not your typical gin. [Photographs: Vicky Wasik]. The word "dry" then came to mean a martini made with equal parts dry gin (London style) and dry vermouth. (Some tasters found the floral notes a little distracting, however.) This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. They even make whiskeys with unusual finishes, such as French chestnut and acacia. Roku is Japanese through and through. “This isn’t water. Tasters wanted juniper, and the softer modern gins didn't fare well, leading our panelists to complain about overly light and 'diluted'-tasting drinks. You don’t want something that feels and tastes as if it belongs in a pharmaceutical. The gin, is of course, extraordinary—so much so that I had to hunt the bottle down in Dublin. “Gin is super hot again and it’s about time! Plymouth Gin has been produced at the historic Black Friars Distillery since the late 18th century. Tasters evaluated the martinis on several criteria: Generally speaking, our group favored the martinis made with old-school styled gins (whether they're longstanding brands or not). If you happen to be a gin purist, then forget about this limited-edition Dorothy Parker Rose Petal Gin by Allen Kat’s New York Distilling Co. (But let me tell you, you’re missing out.) So it made absolute sense for cofounders Roger Burgués and Lluís Jáuregui to develop a first-rate spirit that catered to the discriminating tastes of Barcelonians, who are known for their ültra-refined palates. I write about travel and food. Our tasting crew included three bartenders, one spirits writer, and Serious Eats editors Daniel and Max. Below, you'll find our thoughts on the best gin for a martini as well as four others that got our blind tasters' approval. Rich, tender, and covered in gravy. Simon Ford made Ford’s Gin for mixing. I’m not saying it’s bad. In addition to classic Beefeater, there’s also Beefeater 24, made with extra botanicals like Japanese sencha and Chinese green tea; Burrough’s Reserve Edition 2, rested in red and white Bordeaux casks to pick up color and flavor; and the latest, the strawberry-flavored Beefeater Pink. You can find interesting gin in nearly every state, with many distilleries trying out different flavors or using a variety of barrels to age the spirit. The juniper works well with these spicy notes, resulting in a gin that’s a little bit sweet, a little bit floral, and very different. It’s a step up from the… I know what I want: A crisp, cold, silky-smooth drink that tastes of juniper and woody herbs and citrus peel.

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