hendricks gin

Hendrick’s Gin: A most unusual affair

Few things can come between me and my mezcal… but given the right time and place I could only dare of cheating on my favorite spirit with the charming, delightful and captivating Hendrick’s Gin.

After being an avid mezcal drinker for quite some time now, I must confess that my senses have become sharper and keener. My appetite for more complex flavors and aromas has increased, and my tastebuds have turned me into somewhat of a food snob. Luckily for me, the world of mezcal is one of endless possibilities, and when given the chance by Joseph Mortera, Hendrick’s Mexico Brand Ambassador, to explore further into the world of Gin, this most unusual experience was far from disappointing.

Xavier Padovani, Hendrick’s Gin Global Brand Ambassador


In a decomposition of gin tasting, led by Xavier Padovani, Hendrick’s Global Brand Ambassador, I was able to experience step by step the distillation process of Hendrick’s. The story of Gin originates in Holland in the 16th century when a professor of medicine was trying to create a stomach cure using juniper berries. The result of his infusion was named Genever and it soon began to be known as an accessible drink. During the 30 years war, English troops were given rations of Gin, also known as Dutch courage, to keep out the cold before a battle. For the English, a love affair had begun and the troops returning from the war eagerly brought back the Gin to British soil. By the 18h century, Gin began to be distilled in England on a larger scale, but the quality was very poor. Almost anyone could distill Gin, and the spirit became the drink of choice amongst the poor.

Cucumbers and Roses



A misunderstood spirit, much like mezcal, it’s good to know Gin finally got its act together. And it’s even better to know Mexico City is embracing it with style. A brilliant campaign and a peculiar style have definitely put the odd Hendrick’s Gin and Tonic on the top of my list. Known as the quintissentially British drink, Hendrick’s takes the gin and tonic one step further by adding bulgarian roses and cucumbers to the juniper infusion. And if the cucumbers and roses still don’t convince you, a rainy afternoon in the city with the charming Xavier is certainly enough to make any mezcal gal into a gin fan… (too bad one must now fly out to London to meet him at the ECC in Chinatown)

Hendrick’s suggests that the gin be served with tonic over ice garnished with cucumber instead of the traditional citrus.

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