Showing posts with label gin gordon. Show all posts

9/16/2025

H history, botanicals, company background, and a famous serve

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.

9/15/2023

H A Short History of Gin in Ecuador

The Most Famous Gin and Tonic Brands from Ecuador

Ecuador is celebrated for its coffee, cacao, and Andean spirits such as aguardiente, but in recent years it has also embraced the global gin renaissance. With its unique geography — from the Amazon rainforest to the Andean highlands and the Pacific coast — Ecuador offers distillers access to an extraordinary range of botanicals. Though the country’s gin production is still small compared to Europe or even Argentina, Ecuadorian craft gins are beginning to capture attention, reflecting the nation’s biodiversity and creative energy.

A Short History of Gin in Ecuador

Gin first reached Ecuador through European imports, particularly British brands like Beefeater, Gordon’s, and Tanqueray, which appeared in bars and hotels in Quito and Guayaquil during the 20th century. For decades, gin was overshadowed by rum, aguardiente, and beer, which dominated local drinking culture.

The shift began in the 2010s, when Ecuador’s craft distilling movement took off. Inspired by the booming cocktail scene in South America, a handful of local producers began making artisanal gins infused with regional botanicals — from Andean herbs to Amazonian fruits. Today, Ecuador may still be a small player, but its gins are highly distinctive.

Famous Ecuadorian Gin Brands

1. Pacari Andean Gin – Inspired by the Andes

Produced by artisans linked to Ecuador’s premium chocolate scene (Pacari is a world-famous organic chocolate brand), this gin reflects the biodiversity of the Andes.

Botanicals: Juniper, cacao nibs, Andean herbs, orange peel, and cinnamon.
Flavor Profile: Rich, slightly chocolaty, with citrus and herbal layers.
Reputation: A boutique gin that appeals to both locals and international visitors looking for something uniquely Ecuadorian.

2. Quito Dry Gin – The Capital’s Signature Gin

Produced in the Quito region, this gin reflects the cosmopolitan culture of Ecuador’s capital city.

Botanicals: Juniper, Andean mint (hierba buena), lemon verbena, and citrus grown in high-altitude valleys.
Style: Fresh and crisp, designed for gin & tonic serves.
Cultural Role: Popular in Quito’s growing craft cocktail scene.

3. Galápagos Gin – Island-Inspired Craft Spirit

As its name suggests, Galápagos Gin was created to highlight the archipelago’s natural treasures.

Botanicals: Tropical fruits, island herbs, and citrus combined with juniper.
Identity: Marketed as an eco-conscious spirit, reflecting Ecuador’s sustainability ethos.
Reputation: A niche but memorable gin, often purchased by tourists visiting the islands.

4. Amazonía Dry Gin – Jungle Botanicals

Craft distillers in the Amazon region of Ecuador have experimented with gins infused with rainforest plants.

Botanicals: Guayusa leaves (a caffeinated Amazonian herb), cacao husks, allspice, and citrus.
Style: Earthy, energizing, and herbal.
Reputation: A small-batch product but highly innovative, reflecting Ecuador’s Amazonian identity.

5. Imported Gin Brands in Ecuador

While Ecuador has its own growing gin scene, international brands remain dominant in bars and hotels:

Beefeater, Gordon’s, Tanqueray – Widely available, the most common choices for classic G&Ts.
Bombay Sapphire – A premium import often paired with upscale tonics in Quito and Guayaquil.

Tonic Waters in Ecuador

Ecuador doesn’t yet have a large domestic tonic industry, so most mixers are imported or produced regionally.

1. Fever-Tree (Imported)

Very popular in premium bars in Quito and Guayaquil. Mediterranean and Indian tonics are most common.

2. Britvic / Schweppes (Imported)

Affordable and widely available, making them the go-to tonics in many Ecuadorian households.

3. Local Alternatives

Some bartenders use soda water mixed with local herbs or fruit syrups to create tonic substitutes with a uniquely Ecuadorian twist.

Ecuador’s Gin & Tonic Culture Today

Bar Scene: Quito and Guayaquil have emerging cocktail cultures, with gin & tonic menus becoming a feature in upscale lounges and boutique hotels.
Serving Style: Inspired by Spanish gin-tonic traditions, Ecuadorian bartenders use balloon glasses with garnishes like cacao nibs, lemongrass, or citrus slices.
Local Twist: Guayusa, cacao, and Andean herbs are often used as garnishes, creating a distinctly Ecuadorian take on the G&T.
Tourism Influence: Gin and tonic is particularly popular among tourists visiting the Galápagos and Andean resorts, where local gins are marketed as souvenirs.

Conclusion

Ecuador may not yet be a global gin powerhouse, but it has carved out a niche by highlighting its biodiversity and cultural heritage. With brands like Pacari Andean Gin, Quito Dry Gin, Galápagos Gin, and Amazonía Dry Gin, Ecuadorian producers are crafting spirits that tell a story of mountains, jungles, and islands.

Paired with imported tonics like Fever-Tree or Schweppes, Ecuadorian gin & tonics offer a unique fusion of classic European tradition and Andean-Amazonian flavors. For gin enthusiasts, sipping an Ecuadorian G&T is a chance to taste both innovation and the richness of Ecuador’s landscapes in a single glass.

2/24/2023

H A Short History of Gin in Bangladesh

The Most Famous Gin and Tonic Brands from Bangladesh

Bangladesh is best known for its local rice-based spirits, whisky consumption, and beer imports, but gin has slowly gained traction as part of the country’s growing cocktail culture. While there are no large-scale domestic gin producers comparable to India or Sri Lanka, gin is available in Dhaka’s luxury hotels, private clubs, and expat communities, where gin & tonic is considered a cosmopolitan and refreshing drink.

Imports dominate the Bangladeshi market, though a handful of small-scale or experimental local spirits occasionally appear. For the most part, gin culture in Bangladesh reflects colonial heritage and modern global trends, rather than established local traditions.

A Short History of Gin in Bangladesh

Gin was introduced during the British colonial period, when officers and administrators stationed in Bengal brought with them the tradition of drinking gin & tonic as a defense against malaria (due to quinine in tonic water).

After independence in 1971, alcohol production and consumption remained restricted, but limited supplies continued through imports and duty-free shops. Today, alcohol sales in Bangladesh are tightly regulated, with access largely restricted to foreigners, non-Muslims, and special licensed venues. Despite these restrictions, gin has a niche but growing presence in urban cocktail culture.

Gin in Bangladesh: Local vs Imported

1. Local Gin Production (Minimal)

Bangladesh does not yet have internationally recognized domestic gin brands. Most local distilleries focus on vodka, whisky, and rum. Small experiments with gin-like spirits exist, but they are rare and not widely distributed.

2. Imported Gin (Dominant in Bangladesh)

Imported gins are the backbone of Bangladesh’s gin & tonic culture. These include:

Beefeater (UK): A staple London Dry, widely consumed in hotels and private clubs.
Gordon’s (UK): Affordable and commonly available in duty-free shops.
Tanqueray (UK): Popular among bartenders for classic gin & tonics.
Bombay Sapphire (UK): A premium option, common in luxury bars in Dhaka.
Hendrick’s (Scotland): Favored in fine dining settings, paired with cucumber.
Spanish Gins (Gin Mare, Nordés): Rare, but occasionally available through private imports for upscale bars.

Tonics in Bangladesh

1. Schweppes Tonic Water

The most widely available and commonly used tonic in Bangladesh.

2. Fever-Tree (Imported Premium)

Available in luxury hotels and high-end restaurants in Dhaka, especially in expat-oriented venues.

3. Local Substitutes

In areas where tonic water is not available, bartenders often substitute with soda water, lemon soda, or herbal infusions, creating improvised gin cocktails.

Bangladesh’s Gin & Tonic Culture Today

Dhaka as Hub: The capital city is the heart of Bangladesh’s cocktail culture, with gin & tonic featured on hotel bar menus and private club lists.
Expat Influence: Gin remains especially popular among expatriates, diplomats, and international visitors.
Serving Style: Following British and global tradition, gin & tonics are served in highball or balloon glasses with simple garnishes.
Garnishes: Lime wedges, cucumber slices, mint sprigs, or local citrus fruits.
Cultural Identity: In Bangladesh, gin & tonic represents heritage, exclusivity, and cosmopolitan modernity, rather than mass consumption.

Conclusion

Bangladesh does not yet have a homegrown gin industry, but imported gins — from Gordon’s and Beefeater to Tanqueray and Hendrick’s — keep the spirit alive in luxury hotels, private clubs, and expat gatherings. Paired with Schweppes or Fever-Tree, and garnished with lime, cucumber, or mint, a Bangladeshi gin & tonic remains a refined choice for those with access to premium venues.

For gin lovers, sipping a G&T in Dhaka is less about local production and more about enjoying a colonial legacy and modern global cocktail culture in one of South Asia’s most vibrant capitals.

Discover behind-the-bar secrets, tasting notes, and DIY syrups on Gin Tonic Gin. Master the perfect build—from ice and ratio to botanicals and tonic—at Gin Tonic Gin. Stay inspired with seasonal recipes, garnish ideas, and product spotlights on Gin Tonic Gin.