Somewhere between the razor-clean purity of a dry martini and the wild brine of its dirty cousin lies one of the most hotly contested battlegrounds in cocktail culture: gin choice. The debate is old and unsolvable and entirely delightful. It’s a topic where opinions take on a near-theological intensity. And so, in pursuit of understanding—if not a definitive answer—we went straight to the source. Or rather, 26 of them: bartenders from London to Los Angeles to the limestone-bright beaches of Aruba. We asked each one a simple question: What’s your go-to gin for a martini, and why?
The answers, unsurprisingly, were anything but simple.
Gin by the Numbers: What Bartenders Across the Globe Prefer
Tanqueray Ten
- Tanqueray Ten
- Chosen by: Zadun, A Ritz-Carlton Reserve (Mexico); Hotel La Compañía (Panama); AREV St Tropez (France); Arandas in Hotel Les Mars (Healdsburg, CA); The Rooftop at The Vendue (Charleston, SC); Le Moyne’s Chophouse at The Admiral (Mobile, AL)
“Tanqueray Ten brings body and character to this cocktail, highlighting the ten citrus and botanical notes it is distilled with,” says the bar team at Zadun, A Ritz-Carlton Reserve. It’s a gin of paradoxes: both sharp and full-bodied, built on citrus yet classically structured. Hotel La Compañía agrees: its neutrality is the magic.
For AREV St Tropez, the appeal lies in its custom still and concentrated aromatics. And as The Vendue notes, “It tastes like gin on its own.”
Bombay Dry Gin
- Bombay Dry Gin
- Chosen by: ENTYSE at The Ritz-Carlton, Tysons Corner (McLean, VA)
“Refreshing and herbal hints add complexity to the Martini and finish with a refreshing aftertaste,” notes the team at ENTYSE.
Plymouth Gin
- Plymouth Gin
- Chosen by: Gurney’s Montauk Resort & Seawater Spa; Paradisaea (La Jolla, CA)
For those who want balance, Gurney’s Montauk praises its neutrality: not too floral, not too citrusy. Paradisaea concurs: when martinis demand a more muted canvas, Plymouth delivers.
Fords Gin
- Fords Gin
- Chosen by: Elway’s Downtown (Denver, CO); The Rooftop at The Vendue (Charleston, SC); Revival at The Vendue (Charleston, SC)
“Lovely and herbaceous,” says Elway’s, with enough backbone to work with any dry vermouth. The Vendue uses it for both dirty and dry iterations, noting its clean profile and floral lift.
Roku Gin
- Roku Gin
- Chosen by: Carcara at Sheraton Phoenix Downtown; 100 Sails Restaurant & Bar at Prince Waikiki (Honolulu, HI)
Roku earns high marks for complexity. Prince Waikiki notes its blend of Japanese botanicals like Sakura flower and Yuzu peel. “It’s versatile enough for both experienced gin drinkers and those just starting to explore the spirit.”
Beefeater
- Beefeater
- Chosen by: The Bistro at The Cloudveil (Jackson Hole, WY); Paradisaea (La Jolla, CA)
A martini is an exercise in restraint. And as The Cloudveil puts it, Beefeater’s precise London dry structure “allows all the other components to come through.”
The Botanist
- The Botanist
- Chosen by: Bobby Nashville; InterContinental Los Angeles Downtown; ZuZu at Hotel Valley Ho (Scottsdale, AZ)
What Bobby Nashville values is balance: a mix of herbs and spices that don’t overwhelm. Hotel Valley Ho calls it dry but never flavorless. InterContinental LA highlights the hand-foraged botanicals and Islay spring water as the soul of the spirit.
American Bar Gin
- The Stafford London
- Chosen by: The Stafford London (London, UK)
A bespoke gin with a strong juniper backbone, crafted by and for the team at The Stafford London.
Griffo Gin
- Griffo Distillery
- Chosen by: Goodnight’s Prime Steak + Spirits (Healdsburg, CA)
Hints of pepper, juniper, and citrus made Griffo a standout for Goodnight’s.
Assembly Gin by Republic Restoratives
- Republic Restoratives
- Chosen by: The Ritz-Carlton Georgetown (Washington, D.C.)
Local sourcing and a woman-owned pedigree earned Assembly Gin high marks from Ritz-Carlton Georgetown.
No. 3 Gin
- No. 3 Gin
- Chosen by: BLU Beach Bar & Grill at Tides Folly Beach (Folly Beach, SC)
A precise blend of juniper, coriander, and angelica root makes No. 3 a favorite at BLU.
Hendrick’s Gin
- Hendrick’s
- Chosen by: Riva Bar at Eden Roc Cap Cana (Dominican Republic); Ruinas del Mar at Hyatt Regency Aruba
Notes of cucumber and subtle brine make Hendrick’s a strong player, especially for dirty martinis.
Zephyr Gin / Hayman’s London Dry
- Zephyr Gin / Hayman’s
- Chosen by: Hearth ’61 at Mountain Shadows Resort Scottsdale (Paradise Valley, AZ)
Elderberry and London dry vibes make this combo a dual threat at Hearth ’61.
Monkey 47
- Monkey 47
- Chosen by: Che Ah Chi at Enchantment Resort (Sedona, AZ)
“It’s beautiful on its own and shines with brine or vermouth,” say the team at Che Ah Chi.
Gin Tally: The Final Count
- Tanqueray Ten – 6 votes
- Fords Gin – 3 votes
- Roku Gin – 2 votes
- Plymouth Gin – 2 votes
- Beefeater – 2 votes
- The Botanist – 3 votes
- Bombay Dry – 1 vote
- American Bar Gin – 1 vote
- Griffo Gin – 1 vote
- Assembly Gin – 1 vote
- No. 3 Gin – 1 vote
- Hendrick’s Gin – 2 votes
- Zephyr / Hayman’s – 1 vote
- Monkey 47 – 1 vote
How to Choose & Craft Your Martini
So what’s the best gin for a martini? Statistically, it’s Tanqueray Ten. Stylistically, the answer is far more nuanced. Because really, the best gin is the one that makes your martini taste exactly the way you want it to on that particular evening, in that particular glass, at that particular hour of your life. And that’s what makes the question worth asking again. And again.
