The world’s love affair with gin isn’t anything new. In fact, gin has been a popular drinking choice since 17th Century England; the (then) cheap tipple garnered the name ‘mother’s ruin’, as it was rumoured to cause mothers to neglect their children and behave instead rather raucously. So says renowned mixologist Grant Collins, co-owner of Gin Lane in Sydney, who evidently knows a thing or two about the juniper drop. As for what other stand-out surprising facts you should know about gin, we’ve listed them below.

1. There are 5 main types of gin.
“There’s Genever (original Dutch gin), London Dry, Plymouth gin, Old Tom, and International,” says Collins.

2. The perfect gin and tonic does exist.
It’s a simple equation. “All you have to remember is three things,” says Collins, “good quality gin (Tanqueray works well), good quality ice (make your own block ice at home and triple freeze-to impress your friends), and a good quality tonic (Fever Tree is great and has less sugar than many, or can make your own with tonic syrup and a soda stream).”

3. The original G&T was medicinal.
“The accidental origins were English expats who used tonic with their gin in 17th Century India as an anti-malaria antidote,” says Collins, “The quinine in the tonic was known to ward off the disease but had a very unpleasant taste so sugar and lime was added. Gin was readily consumed then added to the tonic; and the G&T was born.”

But despite gin and tonic having a lengthy partnership, you don’t have to pair it to find yourself with a tasty gin-based concoction. “Historically [gin] is seen as the perfect match, but soda also works well. Add a little splash of tonic bitters for extra flavour if required and (of course) fresh fruit.”

4. It’s the ice that matters when it comes to serving gin
“The temperature of the ice is vital as it keeps the drink cold,” says Collins, “but it’s important it does not dilute too much; the perfect temperature for a G&T is 2 degrees celsius. If the ice is wet or not fresh then the drink becomes watery and ‘warm’. Make your own ice at home in an ice-cream container rather than from a service station-then triple freeze to make crystal clear and very hard so does not dilute quickly.”

5. The bigger the glass, the better the taste.
“Try and use a large wine glass rather than a small tumbler,” says Collins, “this ‘opens up’ the G&T so you can nose both the botanicals and garnish. 80 percent of your taste is through your nose, so it really does enhance your drink!”