how to drink gin

Here’s a no-nonsense, bartender-style guide to drinking gin—whether you’re tasting it neat or mixing a perfect G&T.

1) Taste it first (so you know what you’ve got)

• Chill a small glass (no ice yet).

• Smell gently: quick sniffs; look for juniper (pine), citrus, herbs/spice.

• Sip neat (tiny): notice sweetness/dryness, texture, finish.

• Add a few drops of water: aromas open up; pepper/citrus often pop.

2) Easy ways to drink gin (from simplest to showtime)

Gin + Cold Water (“Gin & Water”)

• 50 ml gin + 20–40 ml cold still water over ice.

• Lets you taste the gin with less sweetness than tonic.

Classic Gin & Tonic (G&T)

• Ratio: start 1 : 2.5 (gin : tonic).

• Ice: pack the glass full (slows dilution).

• Pour: gin first, then tonic down the side (keeps bubbles).

• Garnish: one smart choice—lime or lemon peel for London Dry; grapefruit for citrus-forward gins; tiny rosemary tip for Mediterranean styles.

Dry Martini (stirred, not shaken)

• 60 ml gin + 10–15 ml dry vermouth, stir with lots of ice until very cold.

• Strain into a chilled coupe.

• Garnish: lemon twist (bright) or olive (savory).

Negroni (equal parts)

• 30 ml gin + 30 ml sweet vermouth + 30 ml bitter aperitivo.

• Stir with ice; strain over a big cube.

• Orange peel garnish.

Collins (tall, refreshing)

• 50 ml gin + 20 ml lemon + 10–15 ml simple syrup.

• Shake, strain over ice in a Collins glass; top with soda.

• Lemon wheel.

3) Pick the right gin for the job

• Crisp classics (Tanqueray, Beefeater, Sipsmith): perfect for G&T, martini, Negroni.

• Citrus-forward (Tanqueray No. Ten, Beefeater 24): shines in martinis and bright G&Ts (grapefruit twist).

• Herbal/Med (Gin Mare, similar): best with Mediterranean/citrus tonics (tiny rosemary, olive).

• Rounded/soft (Plymouth): smooth G&Ts, lemon peel.

• High-ABV/Navy: bold, holds bubbles; go 1 : 3 with firm-bitter tonic.

4) Small details that make a big difference

• Ice: more is better; large, hard cubes.

• Glass: chill it—coupes for martinis, highballs or copas for G&Ts.

• Garnish discipline: one peel or tiny herb—no fruit salad.

• Fresh tonic only: open right before pouring; don’t stir hard.

• Water quality: good water → better ice → cleaner drink.

5) Food pairing (quick ideas)

• G&T: salty snacks, fried foods, citrusy seafood, tempura.

• Martini: oysters, olives, smoked fish, hard cheeses.

• Negroni: cured meats, aged cheese, dark chocolate.

6) Troubleshooting

• Tastes flat? Use colder glass/ice; increase gin or switch to a higher-ABV bottle; use fresher tonic.

• Too sweet? Drier tonic or add more gin (toward 1 : 2 ratio).

• Too bitter? Softer/mediterranean tonic; add a lemon peel instead of lime.

• Watery? Fill the glass with ice and pour tonic gently.

7) Safety & pacing

Most gins are 40–47% ABV (Navy ~57%). Pace your pours, drink water between drinks, and keep servings standard (about 30–50 ml / 1–1.75 oz per drink).