Ask the Expert

Our gin expert, David T. Smith, is on hand to answer all your juniper-related questions. Tweet us @ginmagazineuk or email editor@gin-mag.com for a chance to feature

Can you suggest some drinks or cocktail recipes that use coconut water?

MARILYN, PARYS

A simple mix of dry gin and coconut water actually works very well; as with any mixer, the exact ratio is down to personal preference. I enjoy one part gin to three parts coconut water.

Citrus-forward gins, especially those made using grapefruit, have a slight salinity and brightness that works particularly well with coconut water, while a spicier gin can add more soft baking spice flavours that complement the creaminess of the mixer, making it a grand choice during the colder months.

Another combination that really shines is aged gin and coconut water, which is not surprising given that coconut water and Scotch whisky has been acclaimed in certain circles for some time. The woody spice harmonises with the buttery mixer for a subtle, smooth, and sippable drink.

Sweeter, fruitier gins such as sloe gin can also work well with coconut water, but you might want to lengthen the drinks a bit (i.e. add more coconut water) to counterbalance the sweetness. A squeeze and/or slice of lemon also sets the sweetness off a treat.

Coconut water is also a fantastic ingredient in more complex mixed drinks. Here are a couple of examples:

Tropical Gin Tonic: Add 25ml dry gin and 25ml coconut water to a glass and stir gently. Add ice and top up with 100ml tonic water. Garnish with lime and (if you’re feeling totally tropical) a piece of dried pineapple.

This drink has a luxurious mouthfeel; the acidity of the tonic and lime is neatly balanced out by the creaminess of the coconut water. It’s a little lighter in terms of alcohol than a typical gin and tonic, but still feels well-balanced and is great for a lazy sunny summer afternoon.

Governor-General: Add 50ml dry gin, 25ml coconut water, 20ml lime juice, and 10ml sugar syrup to an ice-filled shaker and shake vigorously, before straining into a cocktail glass.

This variation on the Gimlet is a soft and creamy cocktail that is mellow and well-rounded, but nonetheless keeps the freshness of the original drink.

How long does gin last in a bottle? Does it change?

YAZ, CLIFTON

The short answer is, “No, not for most gins.” The longer answer is, “Perhaps; it depends.” Let’s explore further!

Unlike wine, most gins don’t benefit from years simply sitting in the bottle. The possible exception is with some sloe gin, which, even once opened, can improve with time: the sediment settles out and, rather like a port, the liquid becomes more pale, dry, and nuanced. I’ve actually “laid down” a bottle or two of sloe gin to appreciate at a later date.

For dry gins, there is really nothing to be gained from leaving them in the bottle. In fact, the opposite may actually be true, and the reason for that is volatility. To understand what is “volatile” when it comes to gin, imagine a time when you’ve opened a bottle and immediately been bombarded by various aromas that burst forth from it. These are often citrus aromas like grapefruit or orange. You get a burst of aromas because the chemical compounds have escaped the bottle and evaporated into the air. If you can smell them when you’re in the room, that means they are no longer in the bottle.

The result of this is that over time (typically multiple years, rather than months), some of the higher notes of a gin, such as citrus and floral notes, can become more muted or even disappear altogether. This is not to say that the resulting gin will be bad, or that you shouldn’t drink it – it will just be different from when it was originally bottled. This effect is compounded when a bottle is left open, or when the level of gin in the bottle is lower (producing a higher ratio of air to liquid). As a result, when a bottle only has an inch or two left in it, it is best to (responsibly) finish it up!