When it comes to gin, there’s only one constant: juniper. It’s this sharp, aromatic berry (derived from various types of conifers) that gives gin its distinctive flavour. The base spirit it’s steeped in can be made from wheat, potatoes, barley – anything.

Apart from this one requirement, there’s huge creative potential, from adding other classic botanicals such as coriander seed and star anise, to using native Australian flora, exotic Asian flowers or even ants. It’s no wonder the spirit has become one of the world's favourites since its invention in the mid-1600s. Here are Sydney's best spots to get acquainted.

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