Gin has seen an incredible boom over the last few years. The Australian market alone has seen an increase in domestic gins grow from approximately 10 varieties to over 700 since 2013. I love a good gin and tonic; it is definitely my go-to aperitif.  The main botanical ingredient in gin is juniper berries. Not only is it the predominant flavour, but juniper berries also have to be the main botanical for the alcohol to be classified as gin by law.  As each gin is flavoured with many savoury botanicals, it can be a little tricky to cook with it as the stronger profile may dominate the delicate ingredients. What goes with gin depends on the botanicals used in the gin itself.  As a general rule, find common ingredients or contrasting flavours to bring out the intensity of the gin or the ingredient you are using.  Pairing gin with seafood can work magic as both have naturally savoury overtones that can take citrus flavours well.