Dry Gin

Store tightly sealed in a cool, dark place away from direct sunlight. The flavor is stable indefinitely, though very old bottles might have some evaporation.

Use in marinades for meats like chicken or pork to impart a subtle herbal note.

A splash can deglaze a pan when making pan sauces for fish or poultry.

Adds complexity to reductions for desserts or glazes.

It's the base for many classic cocktails like Martinis and Gin Tonics.

Citrus (lemon, lime, grapefruit)

Herbs (rosemary, thyme, mint, basil)

Juniper berries (used sparingly)

Cucumber

Tonic water

Vermouth

Using too much in cooking can overpower other flavors with its strong juniper taste.

Mistaking it for other spirits like vodka or whiskey, which have different flavor profiles and will alter the outcome of a dish or cocktail.