Gin

Juniper berries are the defining botanical: gin must taste predominantly of juniper. Distillers often add coriander seed, citrus peel, angelica root or other botanicals, which give each gin its own aromatic profile.

Start with one part gin to about three parts tonic water, poured over plenty of ice. Add a strip of lemon or lime peel; a delicate gin may suit a less strongly flavoured tonic.

Stir 60 ml gin with 10 ml dry vermouth and ice until very cold, then strain into a chilled glass. Finish with a green olive or a twist of lemon peel.

Keep it tightly capped, upright and away from sunlight or heat. Gin does not spoil quickly, but its aroma can fade over time once the bottle is open.

Yes. Gin’s alcohol content keeps it from freezing solid in a typical home freezer, and chilling it makes a martini especially crisp. Store the bottle upright and tightly closed.

Yes, especially in a martini or a mule, but the drink will lose gin’s juniper and botanical notes. Vodka works best when you want a cleaner, more neutral flavour.

Both are distilled spirits, but gin is flavoured with juniper and other botanicals, while vodka is generally made to have a neutral taste. That makes gin more aromatic in mixed drinks.

Keep the bottle closed and stored securely out of reach; its clear appearance can make it easy to mistake for water. Never leave a poured drink unattended around children.