@francois can you comment on appropriate gins for these cocktails? Are the standard London drys appropriate, or would you say there’s a shared, distinctive character of Spanish gins?
Classic London Drys will be perfect for those. Spanish gins were initially of poor quality, with many brands appearing round 1940 when imports became too expensive, and pretty simple formulas, very juniper-forward. Early Combinaciones were probably made with your Gordon’s, Beefeater, Tanqueray, etc. So I’d say anything classic and a bit stronger than 40 degrees would be accurate.
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