Dry gin has a long and lively past. Its story begins in 17th-century Holland, where juniper-flavoured spirits were first used as herbal remedies. British soldiers came across the drink during the Thirty Years’ War and brought a taste for it home, where it soon earned the nickname Dutch courage. By the 18th century, gin had swept through England, although many early versions were harsh, cheap and far from refined. As distilling methods improved, a cleaner, drier and more elegant style began to take shape, leading to the London Dry Gin we know today. Loved for its crisp juniper bite and fresh botanical notes, it remains the backbone of classics like the gin and tonic and the martini. In this blueberry and rosemary gin smash, that timeless character gets a modern lift, with classic London Dry gin, a splash of elderflower cordial, ripe blueberry depth and premium tonic water.

Ingredients

• 60ml London Dry gin
• A generous handful of fresh blueberries (about 12–15), plus a few for garnish
• 1 sprig fresh rosemary, plus an extra sprig for garnish
• 15ml elderflower cordial
• 15ml fresh lemon juice
• Premium tonic water, to top
• Ice cubes, to serve

Method

1. Add the blueberries and rosemary sprig to a cocktail shaker and muddle firmly until the blueberries are well crushed and the rosemary is bruised.
2. Add the gin, elderflower cordial and lemon juice to the shaker with a good handful of ice.
3. Shake well for about 15 seconds.
4. Double-strain into a short tumbler or rocks glass filled with ice cubes, leaving behind the berry skins and rosemary.
5. Top with premium tonic water.
6. Garnish with a fresh sprig of rosemary and a few whole blueberries.