You’d be excused for thinking that garnish is just for decoration, but when it comes to gin, choosing the right one can truly enhance its flavour. We break down the ultimate combinations to complement the signature botanicals in your gin – and make it look amazing.
You might be accustomed to seeing a slice of citrus in your gin and tonic, but when it comes to the forest-driven and earthy notes of St. George Terroir Gin, you will want to go with fresh herbs. Terroir Gin is crafted with forest botanicals native to California, including Douglas fir, laurel leaves and coastal sage.
To keep the herbal notes flowing, you can add fresh fennel, bay leaves, coriander, mint or basil to bring out the flavours of this spectacular gin.
One of the better examples of an unusual garnish bringing gin to life, Hendrick’s pairs beautifully with cucumber. The Scottish gin makes use of cucumber and rose petals as botanicals, which is why the refreshing fruit (yep, cucumber is a fruit) goes so well with this gin.
A classic premium gin, Bombay Sapphire is known for its distinctive blue bottle. The gin itself has strong citrus flavours due to botanicals that include lemon peel. As with most classic gins, it is brought to life with a twist of lemon or lime, and in this case the more exotic flavours of lime work wonders.
A Japanese gin that represents the four seasons of its home country, Roku makes use of six distinct botanicals. These botanicals include cherry blossom, green tea, yuzu and sanshō pepper. Roku is best enjoyed when served with six (‘roku’ means ‘six’ translated from Japanese to English) thinly sliced sticks of fresh ginger. The warm, pungent flavour of ginger brings out the unique quality of each Japanese botanical.
Tanqueray No.10 is a small batch crafted gin that uses fresh citrus fruits to give it a crisp and clean flavour. This premium gin calls for a bold and fresh garnish, which is where pink grapefruit comes in. The bittersweet fruit adds an element that brings the No.10 to life, especially when paired with tonic and lots of ice.
This might sound more like the accompaniment to a bowl of soup, but rosemary and black peppercorns are a great garnish with this Melbourne Gin Company gin. Rosemary is included in the botanicals, along with sandalwood, lemon myrtle and navel oranges. By garnishing with rosemary and black pepper, you’re not only complementing the botanicals but adding a savoury and spiced edge to your G&T.
Four Pillars is a top-shelf gin, made in Melbourne and uses whole oranges along with native botanicals. If you got this far into the article, you won’t be surprised to learn it pairs beautifully with a slice of orange to match the notes found within. If you fancy your bartending skills, you can spiral cut orange peel for extra appeal in your negroni.