Gordon’s Gin

A short introduction

Few spirits are as tightly woven into cocktail history as Gordon’s Gin. Launched in 1769 in London, Gordon’s helped define the London Dry style—juniper-forward, crisp, and built for mixing—and it remains one of the world’s most recognized gins.

History: from 1769 to a global classic

1769 — Southwark beginnings. Alexander Gordon founded his distillery in Southwark, London, aiming to produce a cleaner, higher-quality gin than the rough spirits common in the era. His recipe prioritized juniper and a dry palate—traits that became the blueprint for London Dry.

19th century — standard-bearer of “dry.” As distillation improved and the “Gin Craze” receded, Gordon’s grew with the rise of refined drinking habits: the gin cocktail, the gin & tonic (via the British colonial tonic tradition), and, later, the martini.

Late 19th century — partnership era. Gordon’s business trajectory converged with other major houses; by the late 1800s it was aligned with fellow London stalwart Tanqueray, and over the 20th century the combined company evolved through mergers that concentrated leading gin brands under one roof.

Late 20th to 21st century — modern portfolio. Today, Gordon’s is part of Diageo, one of the world’s largest spirits companies, which expanded the line beyond the flagship London Dry to include releases like Sicilian Lemon, Mediterranean Orange, Pink (raspberry/strawberry notes), Sloe, and limited regional expressions.

What makes Gordon’s “London Dry”?

“London Dry” doesn’t mean the gin must be made in London; it’s a production standard:

Botanicals are distilled with neutral spirit (not added afterward as flavorings).
The resulting distillate is dry (little to no sugar).
Taste is juniper-led, clean, and precise—ideal for highballs and classic cocktails.

Gordon’s flagship expression has been a reference point for this style for more than two centuries.

Botanicals & flavor profile

Gordon’s exact recipe is proprietary, but the classic London Dry backbone typically features:

Juniper berries — piney, resinous backbone with citrusy lift
Coriander seed — lemon-spice top notes that brighten juniper
Angelica root — earthy dryness and structure that ties flavors together
Orris root — floral fixative that stabilizes aromas
Licorice (liquorice) root — gentle sweetness and round mouthfeel
Citrus peels (lemon/orange) — crisp zest, helps the gin “pop” in tonic

Palate translation: bright juniper first, then citrus and coriander; a firm, dry mid-palate from angelica; a clean, brisk finish that resists getting lost in mixers.

ABV note: Gordon’s is typically 37.5% ABV in many European markets and 40% ABV in others (e.g., the U.S.). Strength varies by region, which can subtly affect texture and intensity.

How it’s made (high level)

Neutral grain spirit forms the base (clean canvas).
Botanicals are macerated and/or placed in the still so their oils vaporize with the spirit.
Redistillation captures the heart cut rich in botanical compounds.
The spirit is cut with water to bottling strength and rested before release.

The objective is consistent, juniper-forward clarity that holds its shape in long drinks.

Company background & ownership

Founder: Alexander Gordon (London, 1769).
Style: London Dry Gin (juniper-led, unsweetened, clean).
Ownership today: Gordon’s sits within Diageo’s global portfolio alongside other major gin and whisky houses.
Portfolio growth: In addition to the flagship, the brand offers flavored or region-specific expressions to meet modern tastes while keeping the mainline classic firmly juniper-centric.

How to taste Gordon’s (and what to look for)

Neat (chilled): piney juniper, lemon pith, light spice; brisk, dry finish.
With water: coriander’s lemon-pepper note opens; texture softens.
In a G&T: juniper and citrus stay audible even with robust tonic; garnish choice steers the profile (lime = brighter, lemon = softer, rosemary = herbal lift).

Famous recipe: the Gordon’s Gin & Tonic

A timeless highball that shows why London Dry became the world’s go-to mixing gin.

You’ll need

50 ml (1⅔ oz) Gordon’s London Dry Gin
125–150 ml (4–5 oz) chilled tonic water (high carbonation, neutral to crisp bitterness)
Fresh ice (large, clear cubes)
Garnish: lime wheel or peel (or swap for lemon peel; rosemary sprig for an herbal take)

Method

Chill a highball or copa glass.
Fill to the top with fresh ice.
Add Gordon’s.
Top with tonic, pouring down the side (or over a barspoon) to preserve bubbles.
Express a lime peel over the top; drop it in or use a thin wheel.
Optional tweak: a thin ginger coin for warmth, or a lemon peel for softer citrus.

Ratio guidance: Start at 1 : 2.5 (gin : tonic). If your tonic is sweeter or less bitter, edge toward 1 : 2; if very bitter or high-carbonated, 1 : 3 can be superbly crisp.

Bonus: the Gordon’s Dry Martini (house style)

60 ml (2 oz) Gordon’s London Dry
10–15 ml (⅓–½ oz) dry vermouth (adjust to taste)
Stir with ice until very cold, strain into a chilled coupe.
Garnish: lemon twist (bright) or olive (savory).
Gordon’s juniper-forward core yields a classic, sharply defined martini—bright, clean, and decisive.

Buying & pairing tips

Tonic selection: For a crisp, classic profile, choose a neutral Indian tonic with firm bitterness. For softer edges, a Mediterranean/citrus-accented tonic works well.
Garnish logic: Lime sharpens; lemon softens; rosemary or thyme adds aromatic lift; a paper-thin ginger slice adds warmth without overpowering.

Why Gordon’s endures

Consistency, clarity, and mixability. Gordon’s helped codify what “London Dry” should taste like—reliably juniper-led, clean, and dry—which is why it remains a fixture behind bars and in home cabinets. Whether you’re building a brisk weeknight G&T or pouring a crisp martini, Gordon’s delivers the archetypal London Dry experience at an accessible price.

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