Margin London Official

How do you like your gin? In a martini, with an olive or a twist? Or maybe in a gin and tonic with ice and a slice? What about straight-up, or, at the very least, on the rocks? If your answer to that last one is “no thanks, that’s how I like my whisky but not my white spirits”, then you’re missing out – and here’s why. The most compelling reason to drink gin with nothing added is what makes gin unique in the first place: the bespoke mix of botanicals, one of which must be juniper, but all chosen with care by the distiller. This is what makes gin different not only to a neutral grain spirit such as vodka but makes one gin taste completely different to another. There are no less than nine different botanicals in MarGin, including aromatic cotton lavender and minty pink hyssop. Sipping MarGin neat is the best way to appreciate each of the botanicals that went in to making it but, more importantly, enjoy MarGin’s uncomplicated, clean taste and exceptionally smooth mouthfeel. Drinking gin by itself is nothing new, however. Gin was drunk neat when it first came to prominence in 18th-century London, though swigging it straight from the bottle rather than sipping it thoughtfully from a glass is what earned gin the nickname of ‘mother’s ruin’. Fast forward 100 or so years and tastemakers began to realise that gin’s complex flavour made it a great base for mixing: first the G&T that became the preferred sundowner for the expats of the British Empire, then the original mixologists of early-20th century America who made gin the essential ingredient of classic cocktails such as the martini, gimlet and clover club. Along the way, though, it was forgotten that gin tastes great alone – or with very little added. Make sure, however, that you have the right glassware: a rocks glass will bring the delicate aromas of MarGin close to the nose and enhance the intensity of the botanicals.