This week, Tanqueray drinkers will find a new bottling on the shelf next to the familiar green bottle of London Dry: the distillery's spin on an Old Tom Gin, a once-extinct liquor that's poised to step out of the shadows and into the spotlight again. It's delicious stuff. Here's a bit more on Old Tom (and how to use it in cocktails.)
'tanqueray' on Serious Eats
Would you be surprised if I told you that Tanqueray was ahead of the curve of the new gin movement? In 1997, they released what was perhaps the most revolutionary gin to come out of a major English distillery to date. Malacca, based on a recipe by Charles Tanqueray from the grand old year 1839, was a revelation to many in the burgeoning cocktail scene. A softer, citrus-forward gin, uniquely suited for mixing in the new wave of drinks created by barmen across the country, Malacca instantly developed cult status. Unfortunately for its newfound following, Malacca was taken off shelves in 2001. It's back now, and I can't recommend this gin highly enough.
A martini with character, it combines Tanqueray gin (Jackson insists on it), Dolin vermouth, absinthe, crème de violette, and orange bitters.