Beefeater london dry gin
Beefeater London Dry Gin: history, botanicals, company background, and classic serves
Snapshot
Crisp, juniper-forward, and unmistakably London Dry, Beefeater has been a bartender’s staple since the 19th century. Founded by James Burrough in 1863, it remains one of the few major gins still distilled in London (Kennington), and today it anchors countless G&Ts, martinis, and Negronis with its clean, dry structure.
History: from 1863 to today
James Burrough’s London recipe (1863)
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Chemist-turned-distiller James Burrough refined a juniper-led, citrus-bright gin that embodied the emerging “dry” style—lighter, cleaner, and better suited to the new era of mixed drinks.
Growth, branding, and the Yeoman Warder
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The brand adopted the Beefeater name (a nod to the Yeoman Warders of the Tower of London), tying the gin to London heritage as exports spread through the late 19th and early 20th centuries.
Surviving booms, wars, and cocktail waves
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Through Prohibition, World Wars, and the post-war cocktail renaissance, Beefeater held its line: a reliable, juniper-first London Dry that bartenders could balance predictably with vermouth and tonic.
Modern era and ownership
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Beefeater is part of Pernod Ricard. The flagship Beefeater London Dry sits alongside expressions like Beefeater 24, Beefeater Crown Jewel (periodic releases), and flavored variants for specific markets—while the core recipe remains classic.
What makes it “London Dry” (and very Beefeater)
London Dry is a method, not a location: botanicals must be distilled with neutral spirit (no post-distillation flavorings), and the result is dry (little/no sugar).
Beefeater’s signature is a balanced, assertive juniper core with bright citrus and a dry, spicy mid-palate—clean enough for highballs, structured enough for stirred classics.
Botanicals & flavor profile
Beefeater is famously built on a nine-botanical recipe (publicly discussed by the brand), typically including:
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Juniper berries — piney backbone and lift
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Coriander seed — lemon-pepper brightness
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Angelica root & angelica seed — earthy dryness, structure, length
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Seville orange peel & lemon peel — vivid citrus zest and snap
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Orris root — floral fixative that stabilizes aromas
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Almond — gentle roundness
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Licorice (liquorice) root — subtle sweetness and texture
Aromatics: juniper and lemon-orange zest upfront.
Palate: crisp juniper → citrus brightness → dry, peppery mid-palate with earthy length.
Finish: clean, brisk, and properly dry.
ABV note: Bottling strength varies by market (commonly ~40% in many regions; higher strengths exist). Higher ABV yields firmer texture and more aromatic carry in cocktails.
Production touchstone: the long steep
Beefeater is known for a lengthy maceration (often cited as around 24 hours) of botanicals in neutral spirit before distillation. This extended steep helps extract oils evenly, giving the finished gin its seamless, coherent flavor.
High-level flow:
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Neutral grain spirit as a clean base
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Overnight botanical steep
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Copper pot redistillation (heart cut captured)
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Proofing with water and rest before bottling
How Beefeater behaves in cocktails
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With tonic: juniper and citrus stay audible; bitterness reads clean, not muddy.
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With vermouth (martini): dry, structured, and precise—citrus and coriander lift the nose.
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With bitters & amari (Negroni): juniper line cuts through sweetness/bitter, keeping the drink taut.
Famous serves
1) Beefeater & Tonic (classic G&T)
Ingredients
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50 ml (1⅔ oz) Beefeater London Dry
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125–150 ml (4–5 oz) very cold Indian tonic (neutral, high carbonation)
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Ice: large, fresh cubes
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Garnish: lemon peel (classic) or lime wheel
Method
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Chill a highball or copa; fill to the top with ice.
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Add Beefeater; top with tonic down the side (or over a barspoon) to preserve bubbles.
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Express a lemon peel over the surface; add as garnish.
Ratio guide: Start at 1 : 2.5 (gin : tonic). Go 1 : 2 if your tonic is soft/sweet; 1 : 3 if it’s bitter and very fizzy.
2) Beefeater Dry Martini (Bartender’s standard)
Ingredients
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60 ml (2 oz) Beefeater London Dry
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10–15 ml (⅓–½ oz) dry vermouth (to taste)
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Garnish: lemon twist (bright) or olive (savory)
Method
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Stir gin and vermouth with plenty of ice until very cold.
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Strain into a chilled coupe or V-glass.
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Express lemon oils and garnish (or drop an olive).
Why it works: The gin’s juniper-citrus snap stays vivid even at higher dilution; angelica and coriander keep the finish dry and clean.
3) Beefeater Negroni (taut and balanced)
Ingredients
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30 ml (1 oz) Beefeater London Dry
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30 ml (1 oz) sweet (rosso) vermouth
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30 ml (1 oz) bitter aperitivo
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Garnish: orange peel
Method
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Stir with ice until well-chilled.
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Strain over a large cube in a rocks glass.
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Express and add the orange peel.
Why it works: Beefeater’s firm juniper line prevents the cocktail from turning syrupy; citrus notes harmonize with orange bitters and vermouth.
Pairing & buying tips
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Tonic profile: Choose a clean, neutral Indian tonic to showcase Beefeater’s balance. Mediterranean/citrus tonics will soften and round the drink.
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Garnish logic: Lemon peel is classic; lime sharpens; a tiny rosemary tip can add herbal lift—use sparingly.
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ABV choice: If you prefer more grip in G&Ts and martinis, seek higher-strength bottlings available in your market.
Why Beefeater endures
A century-and-a-half of consistency, clarity, and dryness. Beefeater delivers the textbook London Dry experience: juniper first, bright citrus, and a clean finish that keeps cocktails composed. Whether you’re building a crisp weeknight G&T or a bracing martini, Beefeater offers the reliable, precise profile that made London Dry a global standard.
