Gin: unfairly maligned, deeply refreshing

Somewhere along the line, gin was pushed aside for tequila’s louder, limier younger sister routine — all tiny cocktails and neon branding. Meanwhile, gin — long associated with country pubs, overwatered topiary, and the phrase “Mother’s Ruin” — has been unfairly left to gather dust beside the vermouth.

This summer, we’re bringing Hendrick’s back to its rightful place at the front of the bar because frankly, enough is enough.

Cucumber Gin Fizz

Glass: Highball (tall, clear)

• 2 oz gin
• 0.75 oz fresh lemon juice
• 0.25 oz simple syrup (optional, to taste)
• 3–4 cucumber slices

Muddle cucumber gently. Add gin, lemon, and syrup, then shake with ice. To finish, strain into a highball over fresh ice, top with soda, and dress with a thin ribbon of cucumber.

Southside

Glass: A coupe (or a small tumbler)

• 2 oz gin
• 0.75 oz fresh lemon juice
• 0.5 oz simple syrup
• 6–8 mint leaves

Give it a good shake with ice, fine-strain into a chilled glass, and top with a sprig of mint.

French 75

Glass: Flute (or a small wine glass for an unbuttoned feel)

• 1 oz gin
• 0.5 oz fresh lemon juice
• 0.25 oz simple syrup

Shake with ice, strain into your glass, generously top with champagne, and dress with a twist of lemon.

Tom Collins

Glass: Highball (tall, clear)

• 2 oz gin
• 1 oz fresh lemon juice
• 0.5 oz simple syrup

Shake with ice, strain, top with soda, and dress with a lemon wheel.

Different recipes, different glasses, and not a salted rim in sight.