The Gin Drinker's Style Guide: From London Dry to Contemporary

What Actually Makes Something "Gin"?

Before diving into styles, it helps to know what gin actually is at a regulatory level. In the European Union and United Kingdom (which have the most detailed gin regulations), gin must meet these criteria:

1. It must be an agricultural ethanol (spirit) flavored with juniper berries (Juniperus communis)
2. Juniper must be the predominant flavor
3. Minimum 37.5% ABV at bottling

That's essentially it. The only requirement that really matters is that the spirit must taste primarily of juniper. Everything else — the other botanicals, the production method, the ABV, the style — is up to the producer.

This is why gin encompasses an enormous range of flavors, from the bone-dry, juniper-forward austerity of a classic Plymouth to the floral, cucumber-forward character of Hendrick's to the citrus-bomb brightness of Monkey 47.

The Major Gin Styles

London Dry Gin

The most recognizable gin style in the world, defined by both production method and flavor profile.

How it's made: All botanicals must be distilled together with the neutral spirit. Nothing may be added after distillation except water and neutral spirit — no artificial flavors, no sweeteners, no colorants. The production method is what defines "London Dry," not geography (it can be made anywhere in the world).

Flavor profile: Juniper-led, dry, herbaceous, and crisp. Citrus peel (lemon and orange) and coriander are almost universal secondary botanicals. The finish is clean and dry. Classic London Drys prioritize clarity, dryness, and botanical integration over any single dominant note.

Key examples: Beefeater, Gordon's, Tanqueray, Sipsmith, Broker's, Plymouth (technically a geographical designation but dry in character).

Best in: Classic cocktails where botanical clarity matters. Martini, Negroni, Tom Collins, Gin & Tonic.

Plymouth Gin

Plymouth Gin is technically a geographical indication — it can only be made at one distillery in Plymouth, England (Black Friars Distillery, currently operating under the Plymouth brand). It's slightly earthier and less dry than London Dry, with a slightly fuller body and more pronounced root botanical character.

Historically, Plymouth gin was the spirit of the Royal Navy and was specified in the original Martini recipes of the late 19th century.

Key example: Plymouth Original.

Best in: Classic Martini (particularly for those who find London Dry too austere), Pink Gin (gin with Angostura bitters), Gimlet.

Old Tom Gin

Old Tom is a sweeter style of gin — the missing link between the heavily sweetened "Geneva" gin of 18th-century England and the dry London Dry that followed. Old Tom gins were historically used in cocktails that called for sweetness (the original Tom Collins and Martinez recipes used Old Tom).

Modern Old Tom gins vary: some are sweetened post-distillation, some achieve their sweetness through botanical choice or barrel aging. Generally slightly sweeter, fuller-bodied, and less juniper-forward than London Dry.

Key examples: Ransom Old Tom, Hayman's Old Tom, Tanqueray Old Tom.

Best in: Tom Collins, Martinez, historical cocktail recipes calling for sweetened gin.

Genever (Dutch Gin)

Genever (also spelled "jenever") is the Dutch and Belgian predecessor to what we now call gin. It's made using "moutwijn" (malt wine) — a distillate of malted grain, much like unaged whisky — blended with botanical distillate. The result is a fundamentally different drink: fuller-bodied, malt-forward, and less juniper-dominant than English gin.

Genever comes in "jonge" (young) and "oude" (old) styles — these terms refer to production method and style, not actual age.

Key examples: Bols Genever, Rutte Dry Gin, Diep9 Organic Jonge Genever.

Best in: Dutch cocktails historically — the Genever Negroni, or simply sipped chilled. Works beautifully in Martini-style serves where the malty body is an asset.

Contemporary / New Western Gin

This category encompasses everything that doesn't fit the London Dry mold — which is increasingly large. Contemporary gins may de-emphasize juniper in favor of other botanicals, use unusual botanicals from specific geographic regions, experiment with unusual base spirits, or employ post-distillation additions (like Hendrick's cucumber and rose infusion).

The category ranges from the floral (Hendrick's) to the fruity (Malfy Arancia) to the savory (GreenHook Ginsmiths) to the extremely complex multi-botanical (Monkey 47 with 47 botanicals from the Black Forest).

Key examples: Hendrick's, The Botanist, Monkey 47, Malfy, St. George Terroir, Roku (Japanese botanicals).

Best in: Gin & Tonic where the tonic can be selected to complement the specific botanical profile. Also great in simple soda serves that let the gin speak.

Aged / Barrel-Rested Gin

A growing category: gins that spend time in oak barrels, gaining color, tannin, and additional flavor complexity. The base gin character is present, but softened and enriched by wood influence. Some producers use ex-bourbon barrels; others use sherry, wine, or new oak.

Key examples: Ransom Old Tom (lightly barrel-aged), Beefeater Burrough's Reserve (oaked), Few Barrel-Aged Gin.

Best in: Neat or on ice. Also excellent in Negroni variations where the barrel notes can complement the Campari's bitterness.

Sloe Gin (and other fruit gins)

Sloe gin is technically a liqueur rather than a gin by most regulations — it's made by macerating sloe berries (a relative of the plum) in gin and adding sugar. The result is deep ruby-colored, sweet-tart, and fruit-forward. It's been a British countryside tradition for centuries.

Modern fruit gins (strawberry, rhubarb, pink gin expressions with added fruit) have exploded in popularity. Some are excellent; many are confected and sweet without much gin character.

Key examples: Hayman's Sloe Gin, Plymouth Sloe Gin, Sipsmith Sloe Gin.

Best in: Sloe Gin Fizz, mixed with prosecco, or sipped cold as an aperitif.

The Botanicals: Understanding What's in Your Gin

Gin's flavor is defined by its botanical bill. While juniper is mandatory, producers can use any other botanicals. Common ones include:

Citrus peel (lemon, orange, grapefruit): Brightness, freshness, aromatic lift. Almost universal.

Coriander seed: Spicy, citrus, and slightly floral. The second most common botanical in London Dry gins after juniper.

Angelica root: Earthy, slightly herbal, contributes to body. Also acts as a fixative that helps hold other botanical aromas together.

Orris root (dried iris): Floral, slightly powdery. Often used alongside angelica as a fixative.

Cassia bark / cinnamon: Warm spice. Used in lower quantities than in spirits like whiskey.

Cardamom: Aromatic, slightly eucalyptus-like. Popular in contemporary gins.

Cubeb pepper / grains of paradise: Peppery, slightly fruity heat. Used in many Dutch and premium English gins.

Elderflower: Floral, delicate, honeyed. Used in contemporary gins for sweetness without sugar.

Rose petals / cucumber: Hendrick's signature; floral and fresh, respectively.

Serving: Tonic, Ice, and Garnish

The difference between a great G&T and a mediocre one comes down to three things:

The tonic: Use premium tonic water. Fever-Tree, Fentimans, and 1724 are the benchmarks. Mass-market tonics have a harsher quinine character and more carbonation that quickly goes flat. The ratio should be approximately 1 part gin to 2–3 parts tonic.

The ice: Large ice, as cold and hard as possible. Large cubes melt slowly and don't dilute the drink before you finish it. Never use ice that's absorbed freezer odors.

The garnish: Match the garnish to the gin's primary botanical. Juniper-forward London Dry: lemon peel or a sprig of fresh thyme. Floral contemporary gins: cucumber, edible flowers. Citrus-forward gins: orange or pink grapefruit wheel.

Where to Start

New to gin entirely: Beefeater or Tanqueray London Dry in a classic G&T. Learn the archetype before you explore variations.

Prefer floral, approachable gin: Hendrick's. The cucumber and rose make it immediately likable for most drinkers.

Want complexity and depth: The Botanist (22 botanicals foraged from Islay) or Monkey 47.

Love classic cocktails: Sipsmith London Dry for Martinis and Negronis. Plymouth for Tom Collins.

Curious about gin's history: Genever (Bols or Rutte) gives you the ancestor of all gin.

The gin world has never been more interesting or more accessible. Pick a bottle, mix a drink, and start exploring.