Contemporary Dry Gin

Gin Cocktails

With a good gin the classics tastes better.

The one that needs no introduction, and doesn't get one — just good gin, good tonic, and nothing to hide behind.
Ingredients
- 5cl C.I. Gin
- 10–12cl Tonic water
Method
Build directly in the glass over plenty of ice. Pour the gin, then top slowly with tonic. One light stir.
Serving & Garnish
Serve in a high ball glass or large wine glass, packed with ice. Garnish with a wedge or wheel of lime.
Top Tip
Use a premium tonic and make sure everything — gin, tonic, glass, ice — is properly cold before you start; a warm pour is the fastest way to ruin this drink. For summer, swap the classic dry Indian tonic for a botanical one — it plays nicer with the lighter, brighter mood of the season.
Equal parts, zero shortcuts. You know the deal.
Ingredients
- 3cl C.I. Gin
- 3cl Campari
- 3cl Sweet vermouth
Method
Add all ingredients to a mixing glass with ice. Stir for 20–30 seconds until well chilled and diluted. Strain into a rocks glass over fresh ice.
Serving & Garnish
Serve in a rocks glass over ice. Garnish with an orange peel — twist it over the glass to release the oils, then rest it on the rim.
Top Tip
Stir, don't shake — a Negroni wants a silky texture, not air bubbles. And don't skip chilling the mixing glass beforehand if you can; it means less time stirring and less risk of over-diluting.
Charles Ingvar Gin gets the garden treatment — basil and cucumber cool it down, elderflower rounds it out, and a top of soda keeps it light enough for a second round.
Ingredients
- 4cl Gin
- 2cl Elderflower syrup
- 2.5cl Lemon juice
- Basil (a few leaves)
- 4 cucumber slices
Method
Add the gin, elderflower syrup, lemon juice, basil, and cucumber slices to a shaker with ice. Shake hard for 10–15 seconds. Strain into a glass over fresh ice, then top with 6–8cl sparkling water.
Serving & Garnish
Serve over ice in a highball or large wine glass. Garnish with a fresh basil leaf and a cucumber slice.
Top Tip
Add the sparkling water last, poured gently, so the drink stays lively instead of flat.
The sour, done properly — gin's botanicals get room to breathe once the lemon and sugar settle into balance, with a silky egg-white foam on top.
Ingredients
- 5cl Gin
- 2cl Fresh lemon juice
- 1.5cl Simple syrup
- 1/2 egg white
Method
Dry shake all ingredients without ice for 10–15 seconds to build the foam. Add ice and shake hard again to chill and dilute. Double strain into a chilled coupe or rocks glass.
Serving & Garnish
Serve in a chilled coupe, no ice — or over ice in a rocks glass if you prefer it colder for longer. A couple of dashes of bitters on the foam, dragged into a pattern with a toothpick if you're feeling fancy.
Top Tip
Don't skip the dry shake — it's the only thing standing between you and a flat, foamless sour. No eggs on hand? Aquafaba (the liquid from a can of chickpeas) swaps in 1:1 and whips up just as well.

The one that needs no introduction, and doesn't get one — just good gin, good tonic, and nothing to hide behind.
Ingredients
- 5cl C.I. Gin
- 10–12cl Tonic water
Method
Build directly in the glass over plenty of ice. Pour the gin, then top slowly with tonic. One light stir.
Serving & Garnish
Serve in a high ball glass or large wine glass, packed with ice. Garnish with a wedge or wheel of lime.
Top Tip
Use a premium tonic and make sure everything — gin, tonic, glass, ice — is properly cold before you start; a warm pour is the fastest way to ruin this drink. For summer, swap the classic dry Indian tonic for a botanical one — it plays nicer with the lighter, brighter mood of the season.
Charles Ingvar Gin gets the garden treatment — basil and cucumber cool it down, elderflower rounds it out, and a top of soda keeps it light enough for a second round.
Ingredients
- 4cl Gin
- 2cl Elderflower syrup
- 2.5cl Lemon juice
- Basil (a few leaves)
- 4 cucumber slices
Method
Add the gin, elderflower syrup, lemon juice, basil, and cucumber slices to a shaker with ice. Shake hard for 10–15 seconds. Strain into a glass over fresh ice, then top with 6–8cl sparkling water.
Serving & Garnish
Serve over ice in a highball or large wine glass. Garnish with a fresh basil leaf and a cucumber slice.
Top Tip
Add the sparkling water last, poured gently, so the drink stays lively instead of flat.

Equal parts, zero shortcuts. You know the deal.
Ingredients
- 3cl C.I. Gin
- 3cl Campari
- 3cl Sweet vermouth
Method
Add all ingredients to a mixing glass with ice. Stir for 20–30 seconds until well chilled and diluted. Strain into a rocks glass over fresh ice.
Serving & Garnish
Serve in a rocks glass over ice. Garnish with an orange peel — twist it over the glass to release the oils, then rest it on the rim.
Top Tip
Stir, don't shake — a Negroni wants a silky texture, not air bubbles. And don't skip chilling the mixing glass beforehand if you can; it means less time stirring and less risk of over-diluting.
The sour, done properly — gin's botanicals get room to breathe once the lemon and sugar settle into balance, with a silky egg-white foam on top.
Ingredients
- 5cl Gin
- 2cl Fresh lemon juice
- 1.5cl Simple syrup
- 1/2 egg white
Method
Dry shake all ingredients without ice for 10–15 seconds to build the foam. Add ice and shake hard again to chill and dilute. Double strain into a chilled coupe or rocks glass.
Serving & Garnish
Serve in a chilled coupe, no ice — or over ice in a rocks glass if you prefer it colder for longer. A couple of dashes of bitters on the foam, dragged into a pattern with a toothpick if you're feeling fancy.
Top Tip
Don't skip the dry shake — it's the only thing standing between you and a flat, foamless sour. No eggs on hand? Aquafaba (the liquid from a can of chickpeas) swaps in 1:1 and whips up just as well.

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