Hendricks vs Bombay: The Ultimate Gin Showdown for Discerning Drinkers

Wine Geek Confessions - Hendricks vs Bombay: The Ultimate Gin Showdown for Discerning Drinkers
Hendricks vs Bombay: The Ultimate Gin Showdown for Discerning Drinkers

Glance down any bar menu in Sydney on a Friday night and you'll see the heavyweights of gin squaring off behind the counter. Hendricks and Bombay Sapphire—two bottles that have changed how we drink, argue about gin, and even Instagram our weekends. Admit it—your choice here feels strangely personal, almost like picking a football team. People at tastings whisper, “Which is really better?” as if the answer is a state secret. Spoiler: there isn’t a single answer, but there’s a lot under that quirky cucumber garnish and blue bottle to help you decide which one earns its keep on your shelf.

What Sets Hendricks And Bombay Sapphire Apart?

Start with the bottles. Hendricks rocks Victorian apothecary vibes—a squat, dark bottle that looks like it’s hiding potions. Bombay Sapphire? That famous blue glass, tall and proud, hints at something fresher and lighter. But it’s what’s inside that counts, right? Hendricks is a Scottish gin, made by William Grant & Sons and introduced to the world in 1999. The story goes that master distiller Lesley Gracie blended a classic juniper-forward gin with notes of cucumber and rose, making it unlike anything at the time. This combo was revolutionary, especially since cucumber in a gin wasn’t really a thing before.

Bombay Sapphire, on the other hand, has roots way back in the late 1980s from England (though its heritage traces to a 1761 recipe). Its secret? Ten botanicals, which is more than Hendricks, and they’re vapor-infused—a process where spirit vapor passes through a mesh of botanicals rather than steeping, giving a lighter, aromatic character. You get lemon peel, orris root, grains of paradise, and a hint of almond, layered on juniper. It’s no accident this gin became a go-to for classic martinis.

The botanicals are the real differentiator. Hendricks has eleven in total, but the headliners are always rose and cucumber. A pour neat or in a G&T and you’ll get floral, fresh, almost herbal notes that make it extremely versatile, especially for spring and summer drinks or anything experimental. Bombay Sapphire is more about balance between citrus and spice. So, if you’re the sort who likes an even-keeled G&T, or you’re making cocktails for mates who want their drink to “taste like gin,” Bombay brings what you expect but with enough brightness that it doesn’t get boring.

And then there’s alcohol percentage. In Australia, most Hendricks clocks in at 41.4% ABV. Bombay Sapphire usually matches this or lands slightly higher at 47% in some bartender-focused editions. These numbers do affect how the gin interacts in cocktails; punchier versions can hold their own in drinks with lots of mixers or complex flavors.

Let’s not ignore price. In Sydney, you’re often paying top dollar for either, but Bombay Sapphire lines up a bit cheaper—$55–$60 for a standard 700ml bottle, compared to $65–$75 for Hendricks. There’s a reason you see more Bombay in giant mixers at house parties and more Hendricks at places where the garnish likely cost more than the gin.

If you want facts, here’s a quick comparison of the technical stuff:

Gin Country Primary Botanicals Distillation Bottle ABV Average Price (AUD) Signature Serve
Hendricks Scotland Juniper, Rose, Cucumber Small Batch, Carter-head & Copper Pot Stills 41.4% $65-75 G&T with Cucumber
Bombay Sapphire England Juniper, Lemon, Coriander, Almond, Orris Root, Angelica, Cassia, Cubeb, Grains of Paradise, Liquorice Vapor Infusion 40%-47% $55-60 Classic Martini or G&T with Lemon

To summarize: Hendricks wins on quirk, florality, and craft-spirited cult appeal. Bombay Sapphire wows with accessibility, crowd-pleasing botanicals, and a reputation for always playing well in mixes. Don’t just decide by looking at the bottle—try smelling both side by side and let your nose lead.

Drinking Experiences: From Home Mixes To Sydney’s Fancy Bars

Drinking Experiences: From Home Mixes To Sydney’s Fancy Bars

Grab a gin and tonic in one of Sydney’s rooftop spots and the garnish alone will tell you what you’re drinking. Hendricks? You’ll see crisp cucumber wheels fanned artfully, sometimes with black pepper or a sprig of rosemary. Bombay Sapphire? Usually lemon zest, maybe a sprig of fresh thyme. But when you get past the aesthetics, the drinking experience changes depending on your mood—and who else is at the bar.

Hendricks has a soft, slightly sweet aroma, and it’s surprisingly creamy. Sip it neat and you’ll catch waves of rose, a subtle earthiness, then a lingering cool finish. Splash it into a G&T and what hits you is the scent of botanicals escaping the ice. It pairs brilliantly with Mediterranean tonics, anything featuring muddled strawberries, even pink peppercorn soda if you’re feeling wild. If you’re hosting a garden party or pairing with summery finger foods, Hendricks just feels right. Maybe that’s marketing magic, but the rose and cucumber play very well with fresh Australian oysters, asparagus, and even lightly grilled prawns. One Sydney chef told me he spritzes Hendricks over fanned avocado as a brunch starter. Try it—game changer.

Bombay Sapphire, on the other hand, brings that classic London dry backbone. It has more juniper at the front, but the vapor infusion means it doesn’t taste piney or overpowering. You smell citrus and spice, not perfume. Add tonic and you get a harmonious, easy-going drink that goes with almost any snack: classic meat pies, soft cheese, even spicy Asian dishes. The gin doesn’t fight the food—it complements it. For martini purists, Bombay Sapphire is a favorite because it stands up to dry vermouth and olives without turning muddy. Even behind the bar, Sydney bartenders swear by it for big-batch cocktails. It’s easier to build drinks around something reliable, and that’s the core of Bombay’s charm.

If you love experimenting at home, Hendricks is basically your sandbox. Try layering it into cocktails that aren’t gin-based, like a Bloody Mary riff with cucumber and cracked black pepper instead of vodka and celery. For spritzes, mix with elderflower tonic, prosecco, or even watermelon juice. It’s not just about mixing; garnish matters here. Shave cucumber, crack pink pepper, or float edible flowers, and you’ll see why Instagram’s so full of #HendricksG&T shots.

With Bombay Sapphire, you can go for tried and true drinks. French 75, Negroni, Tom Collins—they all sing with Bombay. The gin’s clarity and spice cut through sugar and citrus, so the cocktails stay fresh, never cloying. Bartenders in Sydney actually use Bombay as the benchmark for troubleshooting unbalanced drinks. If a cocktail feels confused, swapping in Bombay often sorts it out.

Some Sydney locals have even started participating in at-home taste tests. You’ll find Facebook groups rating which gin holds up better in a blind G&T, and the results surprise a lot of people. Funkier tonics—like fevertree’s Mediterranean or something with grapefruit—usually make Hendricks win hands down. If you stick with the classics, though, like Schweppes or Fentimans, Bombay tends to come out on top. It’s almost like your choice of tonic matters as much as your choice of gin, especially when you’re paying premium bottle-shop prices.

If you want to host your own tasting, here’s a tip: Pour 30ml of each gin into separate glasses with one big ice cube each. Smell first, then take a small sip neat. Add 60ml chilled tonic, drop in the matching garnish (cucumber for Hendricks, lemon peel for Bombay), and taste again. Take notes on what you feel—don’t overthink it, just jot: “floral, soft, lingering vs. fresh, crisp, classic.” You’ll be surprised how your preferences come out strong once you try them side by side, especially if friends join you—it always turns into a lively debate.

Beyond G&T: Pairing, Cocktails, And The Verdict

Beyond G&T: Pairing, Cocktails, And The Verdict

Drinking gin alone is nice, but pairing and cocktails turn things up a notch. Hendricks is the go-to for creative cocktails. Bartenders in both Sydney and Melbourne are adding it to things like gin mules (swap cucumber for ginger), avant-garde gin fizzes, or even as the base spirit in drinks that usually star white rum or vodka. The floral and vegetal notes let you mess around with elderflower liqueur, green apple, even a touch of violet syrup. Here’s a quick list of top cocktails where Hendricks is the star:

  • Cucumber Southside: Mint, lime, cucumber, a dash of sugar and ice-cold soda.
  • Floradora: Raspberry, ginger beer, fresh lime—makes a spicy-sweet refresher.
  • Summer Negroni: Swap the vermouth for Lillet Blanc for a softer twist.
  • Rose Martini: Just a bar spoon of rosewater, chilled hard, with a lemon twist.

If you’re into food and gin pairing, Hendricks shines next to veggie-heavy plates, shellfish, and even Middle Eastern salads. Out at Sydney’s food markets, you’ll see little popup bars offering tasting flights paired with things like calamari fries, garden pea arancini, or beetroot hummus—Hendricks always comes out an unexpected match.

Bombay Sapphire, meanwhile, takes the cocktail classics. Its structure means you can load it up with bitterness (hello, Campari), citrus slices, or even muddle with basil for an easy Collins. Here’s a fast breakdown of great Bombay serves:

  • Classic Gin & Tonic: Lemon wedge, loads of ice, uncomplicated tonic.
  • Basil Smash: Mix with fresh basil and a squeeze of lemon.
  • Bombay Negroni: Acts as the anchor with Campari and sweet vermouth.
  • Martini: Dry, stirred, with just a thin twist of lemon peel.

Food-wise, Bombay pairs up with cheese platters, charcuterie, and anything salty or fried. Its clean flavor does wonders with spicy popcorn shrimp or classic fish and chips, as the botanicals slice through rich foods and wake up your palate for the next bite.

But let’s get brutally honest—what’s better? If you live for adventure and like your gin to challenge, dazzle, or start a conversation, Hendricks is your bottle. If you want something that always works, tastes just how gin should, and sits happily in any mixed drink, Bombay Sapphire is the way to go. Neither is right or wrong—each fits a mood, a meal, a crowd. Here’s what I tell my mates: Hendricks gin for impressing a date or hosting a fancy night in; Bombay Sapphire for Friday drinks or when you’re making pitchers for ten people and don’t want to run dry before midnight. Want the most out of your gin game? Keep both. Sip, mix, match, and see where you land. After all, why pick one side when Sydney’s wild drink scene lets you have it all?

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