What is called “dry gin” means that it has no added (artificial) flavors, all flavors are natural from botanical ingredients, according to our gin guide, as well as without added sweeteners. If gin is sweet, it's more than likely that it contains a botanical like licorice. As you might suspect, London Dry gin was first formulated in England, but is now made worldwide. It's the most popular type of gin and probably the kind you have in your liquor store right now.
For example, if you make gin and tonics with Beefeater, Tanqueray or Bombay Sapphire, you're drinking London Dry gin. The term dry refers to the fact that there is no added sugar, and each of the botanical flavors (including juniper) comes from natural sources. This gin can only be made in Plymouth, England. Unlike its counterpart London Dry Gin, which can be distilled anywhere in the world, Plymouth Gin is incredibly restricted to this southern port city that is 190 miles from London.
We set out to find London Dry gins that would shine on their own in a dry martini, but that could also be combined well with tonic water and lime. Some legal classifications (protected designation of origin) define that gin only originates in specific geographical areas without further restrictions (for example, an excellent example of a classic London Dry gin that is not flashy or misleading, the scent of Beefeater opens slowly as you drink). Whether you prefer a sophisticated dry martini or a refreshing and effervescent gin and tonic, the gin you choose defines the cocktail. Plymouth gin (currently expired IGP), Ostfriesischer Korngenever, Slovenská borovička, Kraški Brinjevec, etc.
Plymouth gin was well known in the first half of the 20th century, when gins were the most popular spirits on the market. Gin became popular in England after the introduction of jenever, a Dutch and Belgian liquor that was originally a medicine. Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is gin and tonic, although modern tonic water contains only a trace of quinine as a flavoring agent. London Dry gin is just one type, but it turns out to be the most iconic and recognizable to people in the United States.
Due to the use of stills, the alcohol content of the distillate is relatively low: around 68% alcohol for a single-distilled gin or 76% alcohol for a double gin. But if you want something that still has strength but isn't as overwhelming, then choose a regular gin instead. And that assertiveness also allows this gin to cope with bitter Campari and sweet vermouth in a Negroni. Column-distilled gin evolved after the invention of the Coffey still, and is first produced by distilling at a high strength (p.
