London dry gin

Ingredients

What goes into the still

• 1000 litresneutral grain spirit at 96% abv, redistilled to at least 70% abv
• Juniper berries, which must be the predominant flavour by law
• Coriander seed, the usual second botanical
• Angelica root, orris root, as fixatives
• Citrus peel (lemon, bitter orange), cassia, liquorice, cardamom, in house proportions
• Water, to reduce to bottling strength of 37.5–47% abv

To serve as a dry martini

• 60 mlLondon dry gin
• 10 mldry vermouth
• 1lemon peel or 1 olive
• Ice for stirring

Directions

1. London dry is a method, not a place: no gin has to be made in London, but it must be distilled to this standard anywhere in the world.
2. The distiller starts with a neutral spirit of agricultural origin, usually wheat or barley, at 96% abv and with no added flavour of its own.
3. Botanicals are either steeped in the spirit for up to 24 hours before distilling, or suspended in a vapour basket in the still neck, or both.
4. The charge is redistilled in a copper pot still to no less than 70% abv, and only the heart of the run is kept; the heads and tails are cut away by the stillman on nose and taste.
5. By law nothing may be added after distillation except water and a tiny amount of sugar (under 0.1 g per litre), and no colouring or flavouring at all. This is what separates London dry from distilled gin and from compound gin.
6. The spirit is rested a few weeks, blended for consistency, reduced with demineralised water to bottling strength and bottled without ageing.
7. To serve it as a martini, stir 60 ml gin with 10 ml dry vermouth over hard ice for 30 seconds until the mixing glass frosts.
8. Strain into a frozen coupe or martini glass, express a lemon peel over the surface and drop it in, or add an olive. Serve at once, ice cold and neat.

Technique

• Juniper must dominate by law. If the citrus or floral notes lead, the bottle is legally a distilled gin, not a London dry, which is why many modern gins avoid the term.
• Do not attempt home distilling: it is illegal without a licence in the UK, US and most of Europe, and dangerous with amateur equipment.
• You can, however, legally make a compound or bathtub gin by steeping juniper and botanicals in vodka for 24–36 hours and filtering. It will taste rougher and slightly cloudy, but it is the honest home route.

Substitutions

• For a non-alcoholic alternative, distilled botanical waters sold as zero-proof gin give juniper aroma without the spirit backbone.
• Plymouth gin, made only at Black Friars, is softer and earthier and can replace London dry in any classic cocktail.

Variations

• Navy strength gin, bottled at 57% abv, the level at which gunpowder soaked in it will still ignite.
• Old Tom gin, lightly sweetened, the missing link between genever and London dry.
• Sloe gin, a liqueur made by steeping sloes and sugar in gin for three months.

History

Dutch genever arrived with soldiers; cheap gin caused the craze curbed by the Gin Act 1751, and column stills later gave the dry style.

Frequently asked questions

What is London dry gin?

London dry gin is a wine & spirit from United Kingdom: juniper-led grain spirit, drunk with tonic or in a martini. Dutch genever arrived with soldiers; cheap gin caused the craze curbed by the Gin Act 1751, and column stills later gave the dry style.

How long does London dry gin take to make?

London dry gin takes 5 min of preparation and n/a (industrial distillation) of cooking. The recipe makes describes a commercial spirit; serves 1 as a martini. It is rated hard to make.

What can I substitute in London dry gin?

Yes, within limits. For a non-alcoholic alternative, distilled botanical waters sold as zero-proof gin give juniper aroma without the spirit backbone. Plymouth gin, made only at Black Friars, is softer and earthier and can replace London dry in any classic cocktail.

What is the most important thing to get right in London dry gin?

London dry is a method, not a place: no gin has to be made in London, but it must be distilled to this standard anywhere in the world.