News Rules for Mixing Gin While vodka simply disappears into a drink, gin, which has a more assertive flavor, is a little trickier to blend. When a combination is successful, though, it attains a level of complexity that's impossible with vodka. Some guidelines for home bartenders. By Pete Wells Pete Wells Award-winning food writer Pete Wells has been the restaurant critic for The New York Times since 2012. As the publication’s first critic to bestow starred reviews to restaurants from all five boroughs of New York, he garnered attention for reviewing hitherto overlooked genres such as taco trucks and pizza-by-the-slice joints. Wells is equally known for his buzz-worthy critiques of high-profile eateries Per Se, Daniel, Guy’s American Kitchen and Bar, and Peter Luger, for which he received a James Beard Journalism Award. Food & Wine's Editorial Guidelines Updated on March 31, 2015 Share Tweet Pin Email Try aromatic mixers The botanicals in gin make it a natural match for aromatized wines (vermouth, Lillet), bitter spirits (Campari) and concentrated bitters (Angostura, Peychaud's or orange bitters).Use fresh citrus juices Most gins are flavored with orange and lemon peel; for that reason they work well in cocktails that contain sweetened citrus juice.Chill the drink thoroughly The best way to compare brands of gin is to taste them at room temperature, but mixed gin drinks should be icy cold. Use plenty of ice and chilled club soda or tonic (keep bottles in the refrigerator) and, if using a shaker, shake it until it is almost too cold to hold. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit