Gone are the days where gin was something left at the back of the booze cupboard while we all drank vodka in pubs.
Now it’s all about a G&T – and we couldn’t be happier. It’s that slight bitterness, citrusy zing and refreshing herbal notes that have made us fans – along with the glamorous sophistication one feels while sipping it through a straw that you just don’t get when you’re drinking an alcopop or beer from a bottle.
Of course, these days, there are endless fancy G&Ts, with rose-scented gins, slices of cucumber or rosemary sprigs, but frankly, we love a classic gin and tonic, made with Gordon’s gin, Schweppes Indian tonic water, a wedge of lime and plenty of ice.
Gin Gin! The delicious botanically infused spirit has - thankfully - been experiencing a massive revival in recent years
Subtle variations abound: lemon can be used as a garnish instead of lime, or you can add both citrus fruits for an ‘Evans’.
Recently the Gin and Tonic has found popularity in Spain as a ‘Gin-Tonic’, served in a balloon glass with plenty of ice and a herb garnish, often in ‘Gin-Tonic’ bars.
But the basic recipe dates back a long way – to the use of quinine as a treatment for malaria in 18th century India by the British East India Company.
Army officers in the 19th century began adding sugar, lime, water and gin to hide the bitter flavour of the quinine, and as army rations of gin were maintained, the popularity of Gin and Tonic took off. To this day the tonic part of the ‘G and T’ contains quinine, but in far smaller quantities.
The Gin and Tonic has been mentioned by many musicians, actors and writers: from James Bond ordering a Gin and Tonic in the book version of Dr No, to Billy Joel singing about a Gin and Tonic in his song ‘Piano Man’, with UK band Oasis also celebrating the G&T in ‘Supersonic’.
In recent years the Gin and Tonic, along with the Vodka and Tonic, has become popular for people looking for lower calorie co*cktails. Because this means mixing with a diet tonic, it leaves you free to continue enjoying the delicious flavour and botanicals of great gin.
The classic recipe, from the Gordon’s people- who really ought to know how to do it properly – is to measure 25ml Gordon's London Dry Gin, 125ml tonic water and 10ml fresh lime juice into a tall class filled with ice. Gin Gin!
But if you feel like branching out, here are nine other delightfully classy gin co*cktails for those days when you fancy something a bit different…
This spicy showstopper, garnished with a sautéed apple slice, is fantastic for impressing friends
Glass: Rocks
Key ingredients:
Gordon's London dry gin, apple, ginger beer, cinnamon
A stick of celery, a salty olive, a pink paper umbrella fit for a Leprechaun... Simply put, garnishes make most drinks even more delicious, and the slice of caremelised cinnamon apple perched on this sweet beverage might just be the best one we’ve ever tasted.
Make yours by quick-frying a slice of apple coated with cinnamon sugar in a non-stick, oil-free pan, then leaving to cool while you muddleGordon's London dry, more cinnamon sugar, apple juice, ginger beer (not ginger ale, which is weaker) and a few squeezes of lemon.
Top with your pièce de résistance and serve alongside a bowl of salty-sweet popcorn.
Glass: Martini
Key ingredients: Gin, lime juice, sugar
In 1871 all British ships were ordered to carry limes in order to combat sailor scurvy, but struggled to keep them fresh on long sea journeys. Shipyard owner Lauchlin Rose created Rose’s Lime Cordial – still beloved today – to which naval officers added gin, and the Gimlet was born, so named for the tool used to tap ship spirit barrels.
Subtle botanicals plus a touch of sweet fruit and citrus sourness make the Gimlet an all round winner!
Modern palates find cordial a bit sweet so tend to make Gimlets by shaking a measure of gin with half of lemon juice and a teaspoon of sugar, then straining over a chilled martini glass with a twist of lemon peel.
Scurvy, be gone!
From a Cuban summer to a British hedgerow via the Mediterranean the Slojito is pure heaven
Glass: Rocks
Key ingredients: Gordon’s Sloe gin, soda, lime, basil
Sloe gin is a sweet, purple liqueur made from gin-soaked blackthorn berries, also known as sloes.
Whether you buy it ready-made or get your hands seriously sticky making your own (see boxout), there are no end of delicious co*cktail recipes ripe for the picking once you have a bottle in your home bar.
For this fruity, colourful twist on the tropical, rum-based Mojito, muddle 9 basil leaves, 4 wedges of lime and a teaspoon of brown sugar before adding a measure of sloe gin, ice and a soda top.
Garnish with lime and a bruised basil leaf
The perfect summer garden party co*cktail.
4. Goswell Road
Glass: Tall
Key ingredients: Gordon’s with a Spot of Elderflower, Martini Rosso, Aperol. peach
This new kid on the gin block was invented by Thomas Aske, co-founder of The Worship Street Whistling Shop.
Mixing Gordon’s with a Spot of Elderflower with Martini Rosso and Aperol, Goswell Road is a sprightly new drink with a touch of tradition
Pour one measure of Gordon’s with a Spot of Elderflower, one of Martini Rosso and another of Aperol into an iced glass. Garnish with a couple of thin slices of fresh peach.
We love you, Tom.
G&T O'CLOCK?
One of the world’s simplest, most refreshing and lastingly popular co*cktails, the gin and tonic dates back to 18th century when British officers in colonised India were encouraged to drink quinine, found in tonic water, to prevent catching malaria.
Not fond of the flavour of quinine, people used to mask the taste with gin and lemon, and the gin and tonic has been a firm favourite ever since, even in countries that have never even seen malaria...
Now, who’s got the ice?
5. Gin sour
Glass: Martini / Collins
Key ingredients:Gordon's London dry gin, lemon juice, syrup, egg white
Whisked egg white is a secret magical ingredient that gives a fizzy co*cktail richness, thickness, frothiness and body, and really helps hold flavours together; the whisky sour would be a pretty limp state of affairs without one.
Shake an egg white with one measure ofGordon's London dry gin,which has a distinctively refreshing taste and is infused with the finest handpicked juniper berries and a selection of other botanicals, a third of simple syrup (sugar dissolved in water), a half of lemon and ice, and then strain into a martini glass (or a Collins if you wish to stretch it out by adding soda).
Better than any omelette on the planet.
Gordon's Sloe gin partners Gordon's Original for added autumnal fruitiness...
Glass: Rocks
Key ingredients:Gordon’s Sloe Gin, standard gin, lemon juice, berries
The Bramble calls for a heady mix of standard gin and Gordon’s Sloe gin, and we’re all in favour of this flavour combination over here.
Shake one measure of gin with one of sloe gin, one of lemon juice, and a bit more than half of sugar syrup. Shake with ice and strain into an iced glass garnished with any berries you like. Raspberries and blackberries are lovely here.
An additional dash of champagne makes this drink even more splendid than it already is.
Glass: Collins
DID YOU KNOW?
English soldiers coined the term ‘Dutch Courage’ while fighting their Dutch counterparts, believing their robust enemy drank gin to fortify themselves before battle.
Key ingredients: Gin, tomato juice, Tabasco, Worcester sauce, lemon, celery salt
Why does vodka get to have all the fun with tomato juice, Tabasco and Worcester sauce?
Put your Bloody Mary to one side in favour of the tangier Red Snapper, a rather more vibrant, herbier savoury co*cktail, perfect for the brunch after the night before.
Shake a measure of gin with a great big glug of tomato juice, several drops of Worcester sauce and Tabasco (depending on your taste for tang and spice), a couple pinches of celery salt and grinds of black pepper, and the juice of half a lemon.
Pour over ice and garnish with a celery stick and a lemon wedge in a glass with a seasoned rim.
This Red Snapper is a tasty blend of Gordon's London Dry Gin and tomato juice that delivers texture and flavour in a couple of simple pours.
Et voila!
A perfect marriage between two great British institutions - tea and gin!
TOP TIP: If you’re feeling particularly saucy, an additional dash of sherry works a treat.
And for those who like their Bloody Snapper seriously snappy, add a teaspoon of horseradish to the mix.
Glass: Highball
Key ingredients: Gin, Ear Grey tea, tonic water, orange peel
Earl Grey tea biscuits are a pretty big deal at the moment (thanks, Great British Bake Off), so why not pair yours with this cool beverage?
Pour one measure of gin, one of cooled Earl Grey tea and two of tonic water into an iced glass. Serve with an orange peel twist.
Simply double the quantities for a longer, even more refreshing drink.
Iced tea, but so much sassier.
Glass: Glass mug
Key ingredients: Gordon’s Sloe gin, apple juice, butter, raisins
Remember gin is a wonderfully versatile spirit! Here’s a warm, late-night drink that ought to help you wind it down.
This warm, delicious, spicy drink is the ultimate thing to warm your co*ckles and soothe the soul
Mix a measure of sloe with four measures of apple juice, a knob of butter, a handful of raisins (and some juniper berries, if you can find them), and a sprinkling of Demerara sugar. Heat but do not boil.
Pour into mugs and sing songs around the campfire.Or just drink it on the sofa... whatever works for you.
Gordon’s offer a marvelous selection of crisp, tangy, brooding, sweet, spicy, refreshing and warming gin-based recipes on their website, as does The Bar.
DIY SLOE GIN
Buy your own Gordon’s Sloe gin, or really impress your party guests by making your own. Brooding, ruby-red bottles of fruity, homemade sloe gin look remarkable and are ideal served in sweet co*cktails before dinner or at a summer picnic. Miniature personalised bottles also make lovely wedding table favours.
A tip from Gordon’s Master Distiller about selecting the gin you use for your homemade liqueur: ‘It’s got to be Gordon’s gin as it has the highest juniper content. The juniper blends perfectly with the fruity flavour of the sloes.’
Ingredients: 450g sloes, 225g sugar, 1 litre gin
Method:
1. Stem, wash and prick your berries
2. Mix everything in a sterilised jar
3. Shake and leave in a cool, dark place
4. Add any extra flavours you fancy, such as orange peel, a cinnamon stick, a piece of ginger, peppercorns or a vanilla pod
5. Gently swirl bottle every other day for a week, then once a week for a month
6. After as long as you can bear to wait, strain your gin over a muslin cloth and into another sterilised bottle
7. Enjoy!
