Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.85) — Jerry Thomas 1862
| 1 whole | ice — ice | base |
| 2 oz | London dry gin — gin | base |
- Serve the drink in the same way as Brandy Straight, substituting gin for brandy.
Ice: Ice
- Nose
- Plain gin botanicals lead the nose without embellishment.
- Palate
- It is direct, clean, and minimally tempered by the ice.
- Finish
- The finish is herbal and spirit-forward.
- Summary
- A straight gin service that shows family logic travelling even at the level of nearly unmixed pours.
Gin Straight helps prove that even these tiny service forms were template-driven. Thomas treats substitution of base spirit as enough to create a parallel named serve without further explanation.
This is a service ritual, not a mixed technique. The important thing is preserving the drink's plainness while still framing it for the customer.
The historical value here lies in repetition: once even straight service is templated, it becomes possible to trace how bars thought in families well below the level of famous cocktails.