Plymouth Gin is the only type of gin that must hail from a specific region (despite its name London Dry versions can come from anywhere; the last version of Gordon’s we looked at came from Hartford, Conneticut). Plymouth comes from the eponymous region in England where the most important aspect of this particular geography is the Dartmoor water used in the gin’s production. Plymouth Gin also differs from London Dry gins in that it contains a higher than usual proportion of root botanicals, which give it an "earthier" flavor and fuller body than most other gins. All in all, Plymouth plays host to seven classic gin botanicals: juniper, coriander, angelica root, sweet orange peel, lemon peel, orris root and cardamom.
Plymouth often makes for the perfect cocktail. Gin & Tonics, Martinis and Gibsons all taste splendid when Plymouth is used in the proper proportions. Interestingly, a cocktail called the Marguerite called for the use of Plymouth. This reference (in Stuart’s Fancy Drinks and How to Mix Them published in 1896) is generally cited as the first ever recipe for a Dry Martini as the two drinks share everything in common but their names. Furthermore, The Savoy Cocktail Book by Harry Craddock specifies Plymouth Gin in no less than 27 cocktails including The Charlie Lindbergh, One Exciting Night and The Prohibition Cocktail. There's little doubt that if you love cocktails, you'll love Plymouth.
