There’s just a certain . . . something . . . about gin—a breathtaking bundle of botanicals that can sometimes be hard to expound upon . . .

Okay, you got us. Since the dawn of S&S, we’ve waxed warmly about the spirit in a number of words that easily reaches the five digits. Even still, we’ve found that all it takes is the next fresh taste to wipe clean the slate of our current notions, and we’re speechless again. 

Here we sit like a vintage cartoon character in the throngs of love at first sight—eyes and hearts bulging, hands slamming the table, “Ahoooooga”-ing—at all that gin contributes to the cocktail world: its firm but brilliant character; the harmonious roster of juniper and whichever collection of herbs, flowers, spices, odds, or ends our modern distillers have devised; and an amazing array of indispensable classics to its credit dating back to the dawn of the cocktail.

So if you, too, find yourself hard-pressed to apply language to the breadth of gin’s beauty, let us introduce a simple saying—“gin ne sais quoi”—which should bring relief to the tips of tongues everywhere (especially when the cocktails are passing through). For that part, we’ve turned to three of our favorite gold medal–winning stars of the bar who, it turns out, have plenty of their own delicious things to say.

Gin, grenadine, bitters, and soda: in lesser hands, an exercise in cocktail simplicity—but such a pared-down plan is immediately elevated when the amped-up elements that Mia Mastroianni has chosen for her Summer Bloom come together. Kick back in a sunshiny ambience of complexity with gin, orange bitters, and our cran-juniper grenadine, packed with tart fruit, spices, and floral flair, a cavalcade of essences all lovably liberated by effervescence courtesy of Fever-Tree’s sensuous Sicilian Lemonade.

With over 20 years of experience in the service industry from Boston to Los Angeles and beyond, Mia Mastroianni became one of the founding bartenders of Soho House West Hollywood, and her industry expertise led her to be cast as an expert mixologist on the highly rated TV show Bar Rescue, taking pride in being a part of over 30 episodes. Mia has won the prestigious Speed Rack competition in San Diego and has competed for the national title among the top contenders in New York, twice.

The overwhelming orchestra of flavor notes. The luscious texture, as teased and frothed out as a periwig. It must be—the opening of Symphony No. 5 plays—the Beethoven Fizz! You may not know it from his stature as a stir-heavy bitters boss, but Sother Teague’s got a soft spot for this particularly playful class of cocktails that’s played a big part in the annals (and arm muscles) of drinks history. Luckily, today, we have blenders to keep our biceps from straining to Popeye proportions. Whichever method you choose, though, will result in the same charming cocktail concerto, where the likes of gin, egg white, grapefruit soda, and rosemary-beet shrub convene in the clouds with a sprinkling of pink citrus salt on top.

Sother is the beverage director at New York’s Amor y Amargo and host of The Speakeasy on Heritage Radio Network. In 2018, he was honored with Wine Enthusiast’s Mixologist of the Year Award, and he has authored two books, I’m Just Here for the Drinks and Let’s Get Blitzen, and created Driftwood Bitters and Garden Party Bitters. Catch up on all the Sother favorites in the S&S catalog, including The Weekender, Ash and Elm, Rye-napple Express, Dragon Tears, and Slippery Slopes.

At the end of the day, no two creators’ cocktails will taste the same, and that goes extra for Parker Luthman, who has a magical way of reflecting on his personal journey and heritage in his mixes. We’ve seen it before with the sizzling Seoulful Sour (an S&S top-seller for four-plus years!)—and now his Best Intentions equip us with restoration from its infusion of gin and an antioxidant-heavy rooibos tea blend featuring vanilla, almond, and chicory; and a swift kick of motivation from the zesty-bright flavors of mandarin-peppercorn cordial and a dash of ponzu sauce. There’s never been a better time to sip and center yourself in the present moment.

Born in South Korea and raised in New Jersey, Parker has been shaking up cocktails in Providence, Rhode Island, since 2016. He was recognized as one of Punch’s Bartenders in Residence Class of 2021, and you can find him most nights mixing up martinis and talking about oysters with the team at Gift Horse.

The song of the summer has an expiration date, but the Gin Ne Sais Quoi Box proves that cocktails are timeless!

🌼🌿🍊,
The Shaker & Spoon Team

*not vegan: ponzu sauce contains fish extract.
*potential allergens: ponzu sauce is not gluten free. Crystallized ginger was originally processed in a facility that also processes peanuts, tree nuts, wheat, soy, and milk products.