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There is a shift happening in the way we entertain. As more gatherings move back into the home, simple drinks are being elevated into considered rituals.

The classic G&T, once a default pour, is now being revisited with fresh attention to balance, aroma, and seasonal flavour.

As Never Never co-founder Sean Baxter says: “It’s about getting the fundamentals right: proportion, temperature and aroma. Once those are in place, you don’t need much else.”

For autumn gatherings, the focus is on structure and subtlety, from crisp citrus oils expressed over the glass to mineral-driven profiles that pair well with food.

Here, Kanebridge News sat down with Sean to explore the return of classic serves and the art of building a better gin and tonic.

Q: We’re seeing a return to classic drinks in 2026. Why do you think the gin and tonic is having a moment again?

A: I don’t think the G&T has necessarily gone anywhere; people have just been experimenting more and more when it comes to finding the style of drinks they enjoy.

G&T is the perfect apéritif; it fills that moment in the late afternoon or early evening before dinner and is easily customisable to fit a wide range of garnish styles and tonic varieties.

It’s also pretty resilient when it comes to current economic pressures because it’s a very affordable mixed drink that can be prepared at home very easily.

Q: What are the key differences between styles of gin? How do juniper-forward, citrus-driven or coastal styles differ in flavour and structure?

Juniper forward gins are the style of gin that has been around for hundreds of years.

They are built using juniper, which is a small, round ‘berry’, but it’s actually a type of cone (similar to a pinecone).

These are usually complemented by root-like flavours such as liquorice and angelica root, with citrus notes from coriander seeds.

These sorts of gins (think Gordons and Tanqueray) have dominated the landscape up until the last few decades.

Some slightly more contemporary gins have started driving a more citrus-forward approach all while delivering a juniper backbone (think Bombay, Tanqueray 10 and Beefeater).

The ultra-contemporary category was born of the popularity of brands like Hendricks, which began exploring completely non-traditional flavours. The vast majority of Australian gin sits in this section.

Q: How much does juniper still define a gin today? Has that shifted with modern distilling trends?

A: Juniper still defines gin. It’s the anchor point in terms of flavour from a traditional sense, and there should still be a representation of juniper in the flavour profile, even when making a contemporary style.

Without juniper, you’re really making a botanical spirit rather than gin, and there are certainly a fair few of those knocking about.

What has shifted is the dominance of juniper in the final blend of ingredients.

Traditionally, it was the loudest instrument in the orchestra, like the bass drum or tuba.

Ultra-contemporary gin styles tend to treat it more as a component rather than a lead, supported by citrus, spice, or floral flavours.

In a good example of gins out there, it’s more like the occasional ping of a triangle rather than anything booming in its presence.

Q: You’ve spoken about “proportion, temperature and aroma”. What are the most common mistakes people make when making a gin and tonic at home?

It usually comes down to those three things that are pretty easy to manage when making a drink.

Proportion: People often under-pour the gin and drown the drink in tonic or vice versa. A good G&T should taste clearly of both.

A great G&T should be a perfect balance and not overly bitter.

Measure your ingredients. I always aim for a 3-to-1 ratio of 3 parts tonic to 1 part gin (also using your fingers doesn’t count, buy a jigger). It’s also a good thing to know how many standard drinks you’ve consumed.

Temperature: Not enough ice or a warm tonic will flatten the drink. Fill the glass properly and start cold. Always try to use cold tonic water; it affects the size of the bubbles in the drink and is often the difference between an ok G&T and a spectacular one.

Aroma: Garnish isn’t just a decoration; it adds flavour and aroma. Your nose hits the glass before your palate.

A fresh citrus peel or herb can completely change the drink. Equally, a 3-day-old brown lime wedge can ruin a perfectly acceptable mixer. Fresh is best.

Get those three right and the drink improves immediately.

Q: How do seasonal ingredients influence gin? Are there certain flavour profiles better suited to autumn and winter entertaining?

Seasonality certainly influences how we enjoy gin (and how often we head out).

In the Aussie summer months, people gravitate toward bright citrus and fresh herbs as garnishes in drinks. Think bright thyme and zesty lemon or lime leaf and mint.

As the weather cools down, we tend to shift towards warming botanicals like cinnamon, cardamom, star anise or even roasted citrus.

Some players work the whole way through like orange. You can also consider how to add seasonal modifiers to your G&T to make it work better.

I like playing with certain types of soda (blood orange in particular), paired with warm spices and a classic Indian Tonic, to add a little more winter character to a G&T.

Q: For someone building a home bar, is it better to invest in one versatile gin or several different styles?

At Never Never, we’ve always prided ourselves on creating super versatile gins that hit every occasion.

My recommendation is to always feature a classic juniper style (like our Triple Juniper Gin) as it would certainly satisfy most ‘gin fans’ in the room if they are into classic juniper character.

That being said, with the rise of contemporary gins, it’s nice to include one or two other heavy hitters if it’s something you can afford (our Oyster Shell Gin is a great citrus-forward alternative to our classic styles).

Q: Finally, if someone thinks they “don’t like gin”, what are they likely reacting to, and what style would you suggest they try instead?

Try it again. One of the most common things we get at the distillery is “Sorry, I don’t like gin, it’s too bitter.”

I hate to be the bearer of bad news, but all this time you haven’t enjoyed gin; it’s actually the tonic you’ve been averse to.

Try it with a fresh citrus soda or spicy ginger beer and lime, and see if it’s more to your liking.

Also, if your first example is one your aunt made for you at Christmas time, it probably didn’t exactly adhere to everything covered in the 4th question, so it’s worth having another go.

If you still don’t like gin after all that, we make a pretty good vodka that is winning awards all over the world.