Gins We Love

Gin is undeniably in! With boutique distilleries springing up all over, it’s no longer a simple choice of London Dry or Plymouth. Bread Street Kitchen’s bar offers around 25 different types of gin, from Scotland’s modern classic Hendrick’s to gins from the Margaret River region of Western Australia, and San Francisco. How on earth do you choose between them? Master mixologist Paul Hogg gives some pointers.

What makes gins different

It’s the complex mix of botanicals – the ingredients that give flavour and aroma – that make each gin distinct, though the water used has a role to play too.

The word gin derives from the French and Dutch words for juniper, which has traditionally been the dominant flavour. Spices – from familiar cinnamon and coriander to lesser-know cubeb and grains of paradise – are typical ingredients, so too citrus peel, licorice root and almonds.

Two hundred years ago UK cities including Bristol, Norwich and even Warrington were know for gin production, but over time London Dry and Plymouth gins became the norm. What’s the difference? Nothing in terms of the process, but Plymouth gin can only be made within the city walls – a bit like the rules governing Champagne production.

In recent years, boutique gin distilleries have sprung up all over the UK and in other parts of the world. Part of the fun is sampling their output and appreciating all the gins’ different qualities.

To get you started, here are four of Paul Hogg’s favourites and how he likes to mix them.

Coates Plymouth gin

‘Plymouth gin was one of the first gins I started to use when mixing martini cocktails and it’s still a favourite of mine today,’ says Paul. ‘It’s very distinctive, earthy aromas (which come from a higher-than usual proportion of root ingredients including angelica and orris) are perfect for the dry martini.’

Hendricks gin

A fantastic Scottish gin that features cucumber and rose petals amongst its botanicals. ‘I have been lucky enough to go and visit the distillery up on the west coast of Scotland,’ says Paul. ‘This gin works particularly well with tonic and a slice of cucumber and is ideal for spring and summer cocktails generally.’

Star of Bombay gin

‘This is a great addition to the Bombay family of gins,’ says Paul. ‘New botanicals including ambrette seeds from the tropical hibiscus flower make this gin taste very different but even so, it makes a perfect G&T.’

Sipsmith gin

Sipsmith gins (and vodkas) are distilled in Chiswick using the first new copper still in London for nearly 200 years. ‘This is an amazing London boutique gin and one of the customers’ favourites at Bread Street Kitchen,’ says Paul. ‘It’s complex and aromatic but makes a very smooth martini.’

Has that piqued your palate? Why not browse the list of gin cocktails next time you visit a Gordon Ramsay restaurant. And if you’re organising a get-together, remember

Bread Street Kitchen’s cocktail making masterclasses are a great way to bring friends and colleagues together. If you’re looking for something in the West End, book Heddon Street Kitchen’s cocktail connoisseur’s experience.