Gin Magazine

It’s a British cliché to pine for a holiday somewhere generally warmer, sunnier and drier than the UK, but I’m going to throw caution to the wind and buy into it: Spain is my favourite European holiday destination. As someone whose summer breaks grow

The most widely used local citrus fruit in Japanese gin. It grows on small trees or upright shrubs. The fruit looks like a small grapefruit and can be either yellow or green according to ripeness. Its aroma sits between grapefruit, tangerine and lemo

(From Kenji Tsubokura of Kyoto’s Bar Rocking Chair and Kyoto Distillery) 50ml gin10ml lemon juice5ml white curaçao2tsp icing sugarFresh orange peel Add all ingredients including the orange peel to an ice-filled shaker and shake. Pour into a cold cock

I’m often asked, “What’s the next big thing?”, with various individuals hoping that I have some sort of soothsaying ability. In reality, the future is nearly always a continuation of the past with just the odd nudge here and there, so looking at the

Editor Bethany Whymark bethanyw@paragraph.co.uk Sub editor Phoebe Calver phoebec@paragraph.co.uk Content and marketing executive Martha Crass marthac@paragraph.co.uk David T. Smith Creative director Paul Beevis paulb@paragraph.co.uk Art editor Tim A’

Savoury, the character in question for this edition of our ongoing series on the flavour profiles of gin, has only really been prominent during the 21st century and in the last 10 years in particular. Not to be confused with savory, the rosemary-rela

After studying English literature at university, Bethany spent five years working as a journalist for regional newspaper groups in the east of England before moving into the spirits industry. She now edits Gin Magazine, trade website TheDrinksReport.

How do I make clear ice? LELA, ELY A good, strong technical question, but also one that I know many home bartenders ask as they look to up their domestic drinks game. For those interested in clear ice, the authority is Camper English whose work can b