Old soul, new spirit: How gin became a modern classic
Gin's more than a drink, it's a memory, a moment, a ritual. From battlefield courage to botanical cocktails, discover how gin became the spirit we celebrate, share, and swear by. And if you're thirsty by the end? We've saved a few recipes for you.
A personal pour: The story behind the spirit
Most of us can remember the first time we ever tried alcohol. Maybe it was a watered-down sip of wine passed your way at a family dinner. Or perhaps a cheeky birthday toast, awkwardly raised and quickly grimaced through. Either way, it’s a moment, a little rite of passage that sticks.
For me, gin has always felt like the kind of drink you graduate to. At first, it’s the bottle you bring to a party because someone else loves it. But over time, as you explore its endless flavours, it becomes your drink.
Suddenly you’re the one recommending the “citrusy one with the weird label,” bragging about your latest cocktail experiment, and defending the perfect G&T garnish like it’s a personal belief system.
But gin’s story didn’t start with rooftop bars and herb-infused tonics. Its arrival in Britain was tied to something darker, a drink of courage for men who left no memoirs, only echoes.
It was the 17th century. Far from home, on the muddy, blood-soaked battlefields of Europe, British soldiers were handed a sharp, juniper-infused spirit by their Dutch allies, jenever, meant to warm the body and steady the hand before war. They brought it back across the channel, and it caught on fast. Soon, the English had their own word for it, gin.
From those grim beginnings, gin evolved. It found its place in homes, in bars, and in hearts, eventually becoming something celebratory, creative, and proudly British.
And now? It’s everywhere.
The gin renaissance: A love reignited
Once written off as old-fashioned, gin is now the star of the spirits world. Sales have tripled in the past decade, and we’re seeing a boom in artisan distilleries, experimental flavours and high-end mixes. Its no longer just the G&T your gran sipped, it’s the statement bottle at the party, the centrepiece of your home bar, and the base of some of the most exciting cocktails.
Hosting with gin: A sip worth sharing
If gin is having a moment, then hosting with gin is a whole mood.
Whether you’re planning a quiet evening with friends or a full-blown garden soirée, gin brings a touch of elegance without any fuss. It’s versatile, it’s flavourful, and it’s surprisingly easy to impress with, when you know a few tricks.
Start with glassware. A classic highball is always safe, but a large balloon glass (also known as a copa de balon) allows the botanicals in your gin to breathe. Add ice, the bigger the colder, the better. And then, the garnish: more than decoration, it can totally transform the drink. This grapefruit for a punch of citrus, fresh rosemary for a piney twist, or cucumber ribbons for something crisp and cooling.
Pairing? Keep it seasonal. In summer, go fresh and floral. In winter, reach for spiced or berry-led gins that feel like jumpers in a glass. And always, always have a few mixers on hand beyond just tonic, elderflower, ginger ale, lemonade, even a splash of vermouth can change the mood.
But hosting with gin isn’t just about the drinks. It’s the whole atmosphere: a curated playlist, low lighting, a platter of olives or honey-roasted nuts. It’s handing someone a drink that makes them pause mid-sentence and say, “Wait - what’s in this?”.
Because there’s joy in sharing something you love. And let’s be honest, few things are as quietly impressive as a well-made cocktail.
Three gin recipes to try tonight
Whether you’re a classic connoisseur or a curious first timer, here are three go-to recipes worth mastering each one easy to make, but full of flavour.*
- 50ml London Dry Gin
- Premium tonic water
- Garnish: pink grapefruit slice and a sprig of thyme
Pour over ice in a large glass. Stir gently and let the aromatics do the talking.
- 50ml pink gin
- 25ml lemon juice
- 15ml sugar syrup
- Top with prosecco
Shake the gin, lemon and sugar syrup with ice, strain into a flute or coupe, then top with fizz.
- 50ml dry gin
- Fresh basil leaves
- 25ml lemon juice
- 15ml sugar syrup
Muddle the basil with lemon and syrup, add gin and shake hard with ice. Strain into a rocks glass and garnish with a basil leaf.
Disclaimer: Images are for illustrative purposes only and may not reflect the exact appearance of your finished gin cocktail. They have been styled for visual appeal and may differ from the actual recipe results.
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