How Gin Is Made: Juniper, Botanicals And Styles (Part 2)

Gin is a template: swap the spirit, the sweetener or the citrus and it still works. A little practice goes a long way. Below, we walk through gin step by step.

The base recipe

In practice, styles vary a great deal. London dry gin is crisp, dry and juniper-forward, and it can be made anywhere, not only in London. Newer American-style gins often dial the juniper down and push citrus, flowers, herbs or local plants forward. Barrel-rested gins pick up a golden tint and gentle oak notes, and they sit somewhere between white spirits and whiskey.

Fresh citrus does more for a cocktail than an expensive bottle.

Swapping the spirit

Worth keeping in mind: because gin leans on aroma, it rewards good mixing. A martini or a gimlet shows off the botanicals directly, while a gin and tonic stretches them into a long, refreshing drink. Choose a tonic with simple ingredients and plenty of ice, and use a fresh citrus wheel or peel to lift the nose of the glass. Take your time, because good drinks reward patience.

The practical takeaway is to measure every pour, since small changes shift the balance.

Changing the sweetener

The key point is that for a quick tasting, pour a little gin into a glass, add a few drops of water and smell it. Look for pine-like juniper first, then citrus, then spice and floral notes. Try two or three styles side by side to find your favorite. As always, enjoy gin in moderation and only if you are 21 or older. A little practice makes each attempt better than the last.

The goal is a drink you can repeat easily, not a perfect one-off.

Seasonal ideas

Put simply, gin starts as a neutral grain spirit, much like vodka. What makes it gin is the flavor added afterward. By law in the United States, gin must taste predominantly of juniper berries. Distillers then add other botanicals such as coriander seed, citrus peel, angelica root, orris root, cassia bark and many others, depending on the style they want to create.

If you remember one thing, let it be that good ice matters as much as the spirit.

Garnishes and finishes

More often than not, there are several ways to add those flavors. In the most common method, the botanicals steep in the neutral spirit, then the mixture is redistilled so the aromatic oils travel with the vapor. Another method hangs the botanicals in a basket above the spirit, so the vapor passes through them. Both aim for a clean, aromatic result with no sugar added.

The practical takeaway is to measure every pour, since small changes shift the balance.

Practical tips

Here are a few easy places to start:

• Chill your glasses before serving.
• Use fresh citrus, squeezed the same day.
• Store vermouth in the fridge once opened.
• Keep a non-alcoholic option ready for guests.

The bottom line

None of this needs to be perfect. Keep it simple, taste as you go, and enjoy the process. That is really all it takes.