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A lightly sweetened 18th-century style, between Genever and London Dry; the original gin of the Tom Collins.
In a Tom Collins or Martinez.
For readers of legal drinking age. Please drink responsibly.
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The classic dry gin style: juniper-forward, with coriander, citrus peel and angelica. 'London Dry' is a method (no flavour added after distillation), not a location.
A softer, earthier gin style from Plymouth, the historic gin of the Royal Navy.
Amber-gold, top-fermented ale with balanced malt and hops; the classic English 'bitter' is its cousin.
A strongly hopped pale ale brewed in 19th-century England for export to India. Modern American IPAs are bursting with citrus and pine; hazy New England IPAs are juicy and soft.
The dark beer of 18th-century London's porters; stout began as 'stout porter'.
Fermented apple juice. English West Country cider is dry and tannic; French cidre is lighter and sweeter; Spanish sidra is poured from a height to aerate it.
The classic dry gin style: juniper-forward, with coriander, citrus peel and angelica. 'London Dry' is a method (no flavour added after distillation), not a location.
A softer, earthier gin style from Plymouth, the historic gin of the Royal Navy.
The Dutch ancestor of gin, made with a malty grain base, so it tastes a bit like a light whisky with juniper.
A fast-growing category, many made in Goa, using botanicals like Darjeeling tea, Goan cashew, tulsi, kokum and mango.