Ginny Pig Classic Dry Gin

Eight botanicals go into Ginny Pig Classic Dry GinDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins, a London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins style gin from South Australia bottled at 42% ABV. The distillery names seven of them: juniper, coriander, angelica, orris root, elderflower, mandarin and grapefruit. It is made in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary, so each batch can vary slightly while following the same recipe.

Citrus · Dry · Floral

Juniper and a dry structure lead, as the style requires. Coriander adds a familiar citrus-spice bridge, and angelica and orris give the rooted, earthy frame of a classic gin. Elderflower softens the aroma with a light floral note, and mandarin and grapefruit lift it with fresh citrus, the mandarin sweet, the grapefruit gently bitter. The producer describes the palate as balanced and refined. Tasted neat, juniper arrives first, then the floral and citrus notes become easier to tell apart as the spirit opens, before a clean, dry finish.

Ginny Pig recommends it neat or with a Mediterranean or Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary and a slice of citrus. Its London Dry style makes it equally at home in a dry MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary, where the elderflower adds a soft floral touch, or in a GimletGimletGin with lime cordial or sweetened lime juice, served well chilled without ice. It is said to come from the Royal Navy, as a guard against scurvy.Glossary, where lime meets the mandarin and grapefruit. A clean garnish keeps the drink close to the gin's own balance; strong herbs or sweet fruit would blur it. Neat over ice, the elderflower is easiest to notice.

For a gin and tonic, fill a copa with ice, add 5 cl of gin and 10 cl of Franklin & Sons Premium Indian Tonic Water, and stir once. Add an orange wheel and a strip of pink grapefruit peel. The quinine gives the dry juniper a crisp finish, and the citrus follows the producer's own advice.