14 Gin Cocktails, Ranked Worst To Best

Gin, a deceptively simple spirit, has emerged as a quintessential character in the world of cocktails. The roots of gin trace back to 16th-century Holland, and not to England, as many might surmise, given all the London gin varieties that are available. At first, the concoction was developed for medicinal purposes, but over time, its popularity transcended the apothecary and found its place in a burgeoning cocktail culture. Distilled from grain alcohol and flavored with a unique blend of botanicals, the most predominant being juniper berries, gin boasts a distinctive profile that sets it apart from other spirits.

One of the key reasons gin excels in cocktails is its botanical complexity. Beyond juniper, flavorings such as citrus peel, cucumber, and various spices may be included to boost the spirit's multifaceted taste. This botanical medley imparts depth and nuance, providing mixologists with a versatile foundation to build upon. From the classic gin and tonic, where the effervescence of tonic water complements the botanical notes, to the sophisticated martini, where the spirit's herbal nuances shine alongside vermouth, gin effortlessly adapts to its environs. Moreover, gin's compatibility with fresh herbs, fruits, and other spirits enhances its mixing capabilities. But that is not to say that all gin cocktails are perfect. Indeed, some are better than others, which is why we've endeavored to rank them, from worst to best, based on flavor profile and ease of preparation.

The Long Island Iced Tea is one of those cocktails that you can drink all night without even noticing you're consuming alcohol — a dangerous thing, which is why it finds its spot toward the bottom of our list. Between the gin, rum, vodka, tequila, and triple sec, this drink is about as high in alcohol content as it gets, but the lemon juice and Coca-Cola do a stellar job at hiding its taste. While any alcoholic beverage should be consumed in moderation, this one deserves special attention.

The Long Island iced tea is typically seen as a delightful summer beverage, but it can be enjoyed all year round, especially in our version, developed by Michelle McGlinn. This one involves a touch of honey, which isn't usual for this drink, but that can help bring out the tea-like quality of the cocktail, even though there is no actual tea involved.

The White Lady is widely believed to have been invented in London in 1919. Initially a combination of crème de menthe, triple sec, and lemon, this version eventually faded away after its inventor altered the recipe in 1929 after moving to Paris. This bigger and better version, which remains de rigueur today, was made with gin, orange liqueur, lemon juice, and egg white — a mixture that seems to provide a more balanced flavor profile than the mostly saccharine original.

Indeed, the combination of gin, orange, and lemon achieves a harmonious balance between the botanicals of the gin and the tangy citrus fruits. The only potential obstacle to a perfect drink is the egg whites, which may present some health problems for some, as they are uncooked. Making this drink at home may also require some extra skill with bar tools, as the egg whites need to be soft and frothy to achieve their intended effect. The trick is to initially shake the egg whites and other ingredients without ice, before adding it in and shaking everything again.

The aviation cocktail, made purple by the inclusion of creme de violette liqueur, is beautiful to look at and even better to taste. This gin drink has enjoyed varying degrees of popularity over the years, but it has nevertheless endured, thanks in part to its wide appeal for gin lovers and those who enjoy sweet cocktails.

Our version of the classic aviation cocktail was developed by Michelle McGlinn, who calls it "gin-forward, but sweetened by the crème de violette and lemon." This careful harmonization cuts through that slightly bitter flavor that some gins can have, making this the perfect drink to prepare no matter which type of gin you have on hand. Meanwhile, the floral accents of the creme de violette join in step with the botanical notes of most gins. Just don't skip the shaking process, as you might normally do for other gin-based drinks. Although shaking gin can sometimes diminish the flavor, the aviation cocktail can also come off too strong without this step. Enjoy this drink all year round, but especially around Easter, when light purples and other pastels fit right in with the ambiance.

Let's face it: The 1980s were not a great time for cocktails and mixed drinks. Bartenders across the country opted for the easy way out, favoring premixed formulas to experimenting with fresh ingredients or using any creativity whatsoever. But the Bramble, a gin cocktail created in 1984 at London's Fred's Club, stood out as a beacon of light in an otherwise benighted cocktail scene. This blend of gin, lemon juice, simple syrup, and crème de mûre, a blackberry liqueur is packed with fresh ingredients and bright flavors.

Indeed, the origins of this cocktail couldn't be any fresher. Dick Bradsell, the bartender who invented the cocktail, was inspired by his childhood love for picking wild blackberries. Although the typical recipe calls for blackberry liqueur and not fresh blackberries, you can certainly use one of these as a garnish, and even muddle some in your drink if you want to get serious, especially if you're making the cocktail when the fruit is in season, during the height of summer. Alternatively, you could add some blackberry syrup for an extra intense flavor. As a bonus, this drink is easy to make even for inexperienced bartenders. For an even easier version, try this Bramble On cocktail, made with nothing but gin, lemon juice, and raspberry jam.

The Tom Collins is one of the most ubiquitous drinks you will find at bars around town, in part because it requires simple ingredients that can be used in a range of other cocktails — namely lemon, soda, simple syrup, and gin — and because pretty much any bartender can whip one up without much of a sweat.

Indeed, even you can make a Tom Collins at home without messing things up, especially if you choose to follow our Meyer lemon Tom Collins recipe, which uses a type of lemon that is sweeter and less acidic than usual. Indeed, this variation yields an even brighter and more refreshing cocktail, making it an ideal choice for leisurely summer afternoons. To add even more sophistication to this recipe, you can drop in a sprig of thyme or rosemary. This may not seem like much, but the herbs help bring out the gin's juniper undertones, further enhancing the flavor of the drink.

The Negroni is having a moment right now. It seems to be on the menu at every bar from New York to LA, and literally on the lips of every reveler. There are variations galore, made with different liqueurs, mixers, and garnishes. If we didn't know any better, we'd say the Negroni were a fad, an item that becomes felled by its popularity, destined to sink into oblivion as soon as the next hot thing rolls into town. But we do know better, and we're here to tell you that the Negroni is here to stay. Not just in survival mode, but as one of the best cocktails ever invented. Its popularity today can only be explained by the fact that people are finally catching on, saying, "Where have you been all my life?"

Invented in Florence in 1919, the classic recipe uses gin, red vermouth, Campari, and a bright orange peel. The Campari will make this drink a little on the bitter side, which is why we haven't placed it first on the ranking. But the sweet red vermouth will balance this out while also deepening the bright red color provided by the Campari. Another great benefit of this drink is that it's super easy to make. You don't even need a shaker — just pour everything into a glass with some large ice cubes and stir.

The martini tops our list for more reasons than we have the space to recount here. So let's break it down into two main categories: This drink appeals to more palates than any other drink due to its simplicity and elegance, and it can be molded, taken apart, and reconstituted in an almost infinite number of forms. But first, let's address the gin versus vodka skirmish. Although you may prefer one over the other, which we'll allow, let us make a case for the use of gin, which brings added flavor to simple martinis with its various infusions of juniper berry, fennel, citrus, or cucumber. Vodka, by contrast, is a plain Jane in this department.

Once the gin factor is established, a whole world of Martini cocktails will be open to you. First of all, you can play around with a wide range of gin brands, from Aviation gin with its flowery lavender notes to Hendricks gin, complete with light cucumber flavors. Second, you can make what you will of it. It's practically a blank canvas onto which you can project your wildest fantasies. You could shake up an extra-dry martini with nothing but your favorite gin and some ice, or you could indulge in any of our Martini variations, like our elderflower pear Martini, or this classic lychee Martini, both improved with the use of gin's botanical essence.