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A gin and tonic is popular for a reason: The deceptively simple cocktail packs a flavor punch, and can be elevated depending upon the bottle of gin, quality of tonic, and various types of garnishes (a simple lime wedge, a gracefully carved cucumber slice and berry situation, or whatever the bartender's heart desires!).
Selecting the right gin is crucial (it's the base of the drink, after all). Do you go traditional with juniper-forward notes or more modern and pick a gin infused with honey or yuzu notes? We talked to five bartenders and hospitality professionals to find out which bottles they reach for, and their preferences and tastes varied wildly.
Whether you want to stick to the classics or try something new, these are the five gins they recommend.
1. Tanqueray London Dry Gin
For those looking for a classic concoction, a London Dry gin with a juniper-forward flavor profile is the best bet. "Tanqueray London Dry Gin is widely considered the ultimate benchmark for a classic gin and tonic," says Lindsey Murphy, bartender at the Inn at Hancock in New Hampshire. It's got a "juniper-heavy punch, higher ABV, and lends itself to really nice tonics."
2. Tanqueray London Dry Gin No. 10
Tobias Burkhalter, assistant general manager at The ART Hotel in Denver, also has a taste for Tanqueray, but prefers the citrus-forward No. 10 to the classic. "I've tried plenty of gins over the years, and I always come back to No. 10," says Burkhalter. "It's distilled with whole grapefruit, lime, orange, and fresh botanicals, giving it a bright, clean citrus flavor that just works."
3. Inverroche Verdant
Part of the beauty of gin is the variety of botanicals that can make up its flavor profile. Some of the best brands play with different notes to create their own unique distillations. Samantha Fowler, a bartender at Auld Alliance in Georgia, loves Inverroche Verdant, a South African craft gin. "Most gins rely on citrus or floral notes that can clash with the bitterness of tonic," explains Fowler. "Verdant's herbal profile (driven by fynbos botanicals like buchu, coriander, and minty green notes) complements the quinine bitterness rather than competing with it." The result is "a cleaner, more savory G&T."
4. Jyoya Distillery Yuzu Gin
On a similar, although more fruity note, Matsumoto Mari, beverage director of 916 Hospitality and general manager of Goat & Rabbit in Kansas City, Missouri, raves about this yuzu gin from Kyoya Distillery. "This particular gin is made in Miyazaki, Japan, where I was born, using a sweet potato shochu base with rare local citrus and sansho pepper for that extra bite that really complements a Gin & Tonic," says Mari. "The bright, tart citrus cuts through the sweet, bitter bite of tonic" that "elevates the classic, [giving it a] vibrant, East Asian twist."
5. Roku Gin
Joseph Assaf, senior food and beverage manager of the Sheraton Phoenix in Arizona, also prefers Japanese gin "for its balanced botanical profile." His favorite? Roku Gin. "It's clean, citrus-forward, and approachable for a wide range of guests," he says.
Did your favorite gin make the list? Tell us about it in the comments.
