Dry gin

Dry gin is a type of gin characterized by its clean, crisp, and less sweet flavor compared to other varieties. It is primarily made from a base of distilled neutral alcohol, to which botanical ingredients are added, with juniper being the main one, giving it its characteristic aroma and flavor. The term "dry" indicates that the distillate contains no added sugars, thus offering a purer and drier profile.

Its origin dates back to Europe, particularly England and the Netherlands, where it became popular in the 18th century and was established as the base for numerous classic cocktails, such as the famous Gin and Tonic or the Martini.

Regarding its properties, dry gin provides a distinctive herbal and refreshing aroma, thanks to the combination of additional botanicals like coriander, angelica, citrus, and other spices, making it ideal for enhancing flavors in drinks and culinary preparations.

In the Spanish-speaking world, dry gin may have some synonyms or equivalents in popular vocabulary, although it is generally simply called "gin." In some regions, it may also be referred to as "London Dry gin" to specify this particular style.

In cooking recipes, dry gin is used to marinate meats, in sauces and desserts that require an aromatic and sophisticated touch, as well as in mixology for the preparation of refreshing and balanced drinks.