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Tanqueray’s London Dry Gin


Commonly known for its distinctive juniper berry profile, gin is one of the most recognisable basic spirits the world over. But what is constantly misunderstood about gin is that, like whiskey, it’s actually found in various forms and variations with the flavour, quality and notes of the spirit changing between country and region.


That said, the one gin you’re probably most familiar with is the classic London dry variety, and although produced by a whole range of brands, a clear standout is the timeless offering from Tanqueray. With a four-step distillation process, what highlights the quality of this gin is its distinctively smooth make-up, and fragrant botanicals, which include peppery coriander, aromatic citrus, and sweet liquourice. An ideal palate of flavours to accompany the juniper berry, this is what makes Tanqueray perfect for mixing some inventive cocktails with.


First created by Charles Tanqueray in 1832, and internationally appreciated in bars and gin palaces of all sensibilities, this fine spirit is always great to have around, and most importantly, is endlessly adaptable. Think of Tanqueray as something you can use in basic cocktails, decadent experiments or even as the base for a great infusion. Why not experiment for yourself and try out the below recipes?



Gin Martini


  • 60ml Tanqueray
  • 20ml dry vermouth
  • ice


Pour the gin and vermouth into a cocktail shaker, fill with ice and stir until cold. Taste for preferred dilution and then to finish, strain into a chilled martini glass. Garnish with a lemon twist.


Gin Fizz


  • 45ml Tanqueray
  • 30ml lemon juice
  • 10ml sugar syrup
  • Schweppes soda water
  • ice


Pour the gin, lemon juice and sugar syrup into a tall glass. Next, fill with ice and then top with soda water.




  • 60ml Tanqueray
  • 5 raspberries
  • 30ml lemon juice
  • 15ml sugar syrup
  • Schweppes lemonade
  • crushed ice


Muddle the raspberries in a cocktail shaker and then add the gin, lemon juice and sugar syrup. Fill with ice, shake and strain into a tall glass. Top with crushed ice and finish by adding a splash of lemonade.

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