Natural form

A clear glass bottle of gin, unopened, showing the pale straw-clear liquid inside.

Shows the spirit in its primary storage and retail form so readers can recognize gin at a glance.

Beverages

Gin

Botanical, juniper-forward spirit for G&Ts and martinis

Crisp and aromatic with juniper and botanicals, gin is the soul of the gin and tonic, the martini, and the negroni. Each brand has its own herbal signature. Keep it at room temperature.

Gin is a neutral spirit redistilled with botanicals, always led by juniper — the piney, resinous berry that gives gin its backbone — and rounded out with coriander, citrus peel, angelica, and a maker's secret blend. The result is a spirit that tastes herbal, floral, and aromatic rather than sweet. In the kitchen those same botanicals make gin a brilliant flavoring agent: it perfumes cured salmon, brightens shellfish, and adds an evergreen lift to sauces and sorbets. Because its character is so distinctive, gin is less a base than a seasoning that signs its name on a dish.

Measured in: ml
Storage: Room Temperature

Find it in

Beverages

Types & varieties

London Dry

Crisp, juniper-led, unsweetened — the classic

Old Tom

Slightly sweetened, softer — historic cocktails

Navy strength

Higher proof, intense botanicals

How to use in cooking

Gin's botanicals love fish and citrus. Splash it into a quick pan sauce for sole, flame it over prawns, or use it (with sugar and salt) to cure gin-and-tonic gravlax. It makes an aromatic sorbet, lifts a tomato or seafood broth, and pairs beautifully with cucumber and citrus in cold dishes. Add it late so the delicate floral aromatics aren't boiled away.

How to choose

London Dry is the crisp, juniper-forward classic and the safest for cooking. Contemporary 'new western' gins lean floral or citrusy — pick one whose botanicals suit your dish. Avoid sweetened or heavily flavored pink gins for savory cooking unless the fruit note is wanted.

Common uses

Cure gin gravlaxFlame prawns or scallopsBrighten seafood and tomato saucesMake a juniper sorbet or granitaDeglaze for a citrusy pan sauceFlavor a cucumber salad dressingSpike a savory tomato consommé

Tips & pitfalls

Add gin near the end so the floral aromatics survive.
Cure salmon with gin, sugar, and salt for a gravlax twist.
Pair with citrus and cucumber to amplify its freshness.
A splash lifts a tomato or seafood sauce without sweetness.

Nutrition

No USDA FoodData Central match for Gin yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

NUT Gin
NUT · l · Bonpreu
€17.69
GIRO Gin
GIRO · l · Bonpreu
€10.49
Bengala Bay London Dry Gin
BENGALA BAY · l · Bonpreu
€5.89
NUT London Dry Gin
NUT · l · Bonpreu
€16.99
Bombay Gin
BOMBAY · l · Bonpreu
€16.99
NORDES Gin
NORDES · l · Bonpreu
€27.59

Good to know

Flavor: Juniper, citrus, floral, herbal, piney
Use in cooking: Cured fish, shellfish, sauces, sorbets, glazes
Alcohol?: Yes — ~40–47% ABV
Substitute base: Dry vermouth, or vodka + juniper/herbs
How to store: Room temperature, sealed, away from light

Substitutes

Dry vermouth — Herbal and aromatic, lower proof
Vodka + crushed juniper — Rebuilds the piney note from scratch
Tonic + lime + juniper berries — Non-alcoholic: the botanical flavor without the spirit

Pairs with

Cucumber Lemon Lime Tonic Juniper Cucumber Smoked salmon Dill

Also called

gin · london dry gin · dry gin · ginebra