10 Best Gin Cocktails for Gin Lovers (From Negroni to Last Word)
Recipes · 2026-08-11 · 13 min read · by Jake
Gin is the bartender's spirit. Ask any cocktail bartender what they'd want on a desert island and most will say gin — because nothing else has that range. It's botanical, it's complex, and it plays well with everything from citrus to herbs to bitter liqueurs to vermouth.
If you think you don't like gin because you tried a bad G&T once, give it another chance with one of these cocktails. The right gin in the right drink might change your mind entirely.
Negroni
Equal parts gin, Campari, and sweet vermouth. Stirred with ice, strained over a large cube, orange peel. The Negroni is the cocktail that separates casual drinkers from cocktail enthusiasts — it's bitter, complex, and absolutely addictive once you acquire the taste.
The gin matters here. London dry gins (Beefeater, Tanqueray) give you a classic, juniper-forward Negroni. More modern gins (Hendrick's, The Botanist) make it softer and more floral. Both are valid — it's personal preference.
If a full Negroni is too bitter for you, try a Negroni Sbagliato — replace the gin with Prosecco. It's lighter, less bitter, and went viral on TikTok for good reason.
Gin Martini
The Martini is gin's showcase cocktail. When made properly — cold, clean, with good vermouth — it's one of the most elegant drinks in existence.
2.5 oz London dry gin, half an ounce dry vermouth. Stir with ice for 30 seconds (never shake — you want it crystal clear and silky), strain into a frozen coupe or Martini glass. Lemon twist or olive.
The vermouth ratio is personal. A 5:1 gin-to-vermouth ratio is standard. Some people go drier (less vermouth), some go wetter (more vermouth). Churchill allegedly just glanced at the vermouth bottle. Find your ratio.
Gimlet
The Gimlet is a Daiquiri's gin cousin — spirit, lime, sugar. It's clean, tart, and refreshing. The original used Rose's lime cordial but modern versions use fresh lime juice and simple syrup, which tastes significantly better.
Two ounces gin, 3/4 oz fresh lime juice, 3/4 oz simple syrup. Shake with ice, strain into a coupe. Lime wheel garnish. Some bartenders do it 50/50 with lime cordial for a sweeter, more old-school version.
Tom Collins
A Tom Collins is gin lemonade with bubbles. It's one of the oldest cocktails still being ordered and it's perfect for warm weather — light, citrusy, and endlessly refreshing.
Two ounces gin, one ounce fresh lemon juice, 3/4 oz simple syrup. Shake with ice, strain into a Collins glass filled with fresh ice, top with 3-4 oz soda water. Lemon wheel garnish.
Last Word
Equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice. Shaken and strained into a coupe. The Last Word is a Prohibition-era cocktail that was rediscovered in 2004 and became one of the most popular modern classics.
It sounds like a weird combination but the herbal Chartreuse, the cherry-almond maraschino, the botanical gin, and the tart lime create something that's perfectly balanced and completely unique. Nothing else tastes like a Last Word.
Green Chartreuse is expensive (~$60) but a bottle lasts forever because you only use 3/4 oz per drink. It's worth the investment if you like herbal, complex cocktails.
Bee's Knees
A Prohibition-era cocktail that used honey to mask the taste of bathtub gin. With modern gin, the honey doesn't need to mask anything — it just adds this beautiful floral sweetness that complements the botanicals.
Two ounces gin, 3/4 oz fresh lemon juice, 3/4 oz honey syrup (equal parts honey and hot water, stirred until dissolved). Shake with ice, strain into a coupe. Lemon twist.
This is my go-to gin cocktail for people who say they don't like gin. The honey rounds off any harshness and makes it incredibly approachable.
French 75
Gin, lemon, sugar, topped with Champagne. Named after a French artillery cannon because it hits that hard. It's celebratory, elegant, and deceptively strong.
1.5 oz gin, 3/4 oz fresh lemon juice, half an ounce simple syrup. Shake with ice, strain into a Champagne flute, top with 2-3 oz sparkling wine. Lemon twist.
Aviation
The Aviation is a pre-Prohibition cocktail that's violet-colored and floral. It uses creme de violette, which gives it that distinctive pale purple hue and a delicate lavender flavor.
Two ounces gin, 3/4 oz fresh lemon juice, half an ounce maraschino liqueur, a barspoon of creme de violette. Shake with ice, strain into a coupe. Cherry garnish.
Go easy on the creme de violette — too much and it tastes like soap. A barspoon (about 5ml) is enough for color and a whisper of floral flavor.
Gin Buying Guide
London Dry (Beefeater, Tanqueray, Bombay Sapphire): Juniper-forward, classic, works in everything. Beefeater at $22 is the best value in gin — it's what most bars use as their well gin and it's genuinely good.
Contemporary (Hendrick's, The Botanist, Monkey 47): Less juniper, more floral/cucumber/citrus. Better for G&Ts and lighter cocktails. Hendrick's with cucumber is a modern classic combination.
Navy Strength (57% ABV — Plymouth Navy Strength, Perry's Tot): Higher proof means more flavor in cocktails. The extra alcohol carries botanical flavors through dilution and mixers. Great for Negronis and Martinis where you want the gin to punch through.