“People kind of forget that gin has a lot of wintery flavours,” says Jordan Blackman, group beverage manager at Sydney’s Odd Culture Group (behind The Oxford Tavern, The Duke of Enmore, The Old Fitz and more). “They pair it with citrus and brighter ingredients instead of going to the more earthy, spicier botanicals that exist in a lot of gin.”
Gin has been having its moment in the sun for a while now, but Blackman says most of us are more likely to reach for a whisky when winter rolls in. “That nostalgic thought of having a nice, warming glass of whisky next to a fireplace – people think the opposite with gin,” Blackman says. Despite its summer reputation, though, gin is a sneaky hit when it comes to the cold – you just need to know how to use it.
London Dry is best
If you’re looking to rug up with a gin, Blackman says you’re best off avoiding the bright and zesty new world gins. “Everyone has recently made this shift towards more citrus-driven, floral-driven gins, and juniper gets lost – and as such the earthier, spicier notes of those gins get lost,” Blackman says.
The piney flavours of juniper – classically the spirit’s defining ingredient – are definitely what you’re looking for in a winter gin. Blackman says for this style, you’re best off reaching for a London Dry gin such as Edinburgh Classic. “It’s got a lot of those more earthy root flavours like angelica and liqorice root,” Blackman says.
Play up the bitterness
Instead of those sweet, citrus flavours we associate with summer, Blackman suggests focusing on bitter characters and a good, dry tonic water to complement a winter gin. “Everyone knows gin and tonic, but they might not think about a gin and tonic when it’s cold outside,” Blackman says. “A good tonic water is important, like Capi Dry Tonic, as it just lets the botanicals shine more.”
Blackman also ups that bitter element with a secret ingredient. “I like chucking in some Suze, which is a bitter French aperitif from gentian root,” says Blackman. “A splash of that brings out the earthiness and savoury qualities of the gin and the tonic water.”
Bring the heat
For a balance of refreshment and warmth, Blackman likes to dial up the heat with a potent kick from Strangelove’s hot ginger beer. “I think ginger works really well and it still has this level of sweetness to it, and it just accentuates the spicy botanicals of gin.” For a similar effect, try a ginger-based cocktail such as the Gin-Gin Mule, which combines gin with sugar, mint, lime and ginger.
Gin hot toddy
If you’re not quite satisfied drinking an icy gin in the winter, this riff on a classic hot toddy is for you. “It’s natural logic for people – it’s cold outside so I need a warm drink,” says Blackman. Traditionally made with whisky, the hot toddy combines hot water, honey and spices for a truly wintry flavour profile. And it turns out that gin can be even better than the traditional brown spirit.
“The botanicals of gin lend themselves well to a drink like a hot toddy if you pair them with similar spices like cinnamon, star anise and nutmeg,” says Blackman. “I think people get hung up on the fact that it needs to be a darker spirit for a warm, spicy drink, but realistically it just adds a different dimension and more layers of complexity there with gin.”
This article is produced by Broadsheet in partnership with Edinburgh Gin.
