Gin is not ideal for hot cocktails like hot toddies or mulled drinks because its complex botanical flavors get muddled or distorted by heat. Cocktail expert Christopher Hickey explains that when gin is heated, its aromatic qualities and alcoholic potency diminish, leading to a flat or even medicinal taste. Instead, spirits like whiskey, bourbon, and dark rum are recommended for warm drinks, as their rich flavors enhance in heat, making them more suitable for cozy winter cocktails.
Gin's unique botanical complexity can become overwhelming in hot drinks. Plus, hot temperatures can lower alcohol's potency, meaning gin's aromatic elements and ABV don't shine in heated cocktails.
Most gins are infused with a mix of botanicals - juniper, citrus peel, coriander, and other herbs and spices - that create a bright, layered flavor when served cold or neat.
Heat can exaggerate or distort these flavors, often resulting in an unbalanced or overly pungent drink. The subtle notes that make gin so appealing can become overpowering or even medicinal.
If you're looking to make a warming cocktail, you're better off reaching for spirits that were made for the task.
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