A gin is so famous it was granted a license to produce in the United States in 1938. The gin’s flavor is introduced to the alcohol when it is in a vaporous form and made to pass through a “filter” of juniper berries, herbs, and spices. Gilbey’s Gin mixes quite well, and in cocktails, its harsher side is quelled and restrained. More juniper comes forward in cocktails like the gin and tonic, though its harshness, especially towards the finish is why I might be reluctant to recommend it in a martini. As far as mixed drinks go, for a gin that suits the gin and juice, gin and lemonade, or gin and grapefruit soda mindset, this works pretty well.