With so many gins on the market, it can be hard to remember their flavour profiles. Thankfully, Tanqueray No. Ten is relaunching in a new bottle that leaves you in no doubt. The copper lid has a citrus grater texture (blunted to avoid lawsuits!), while the punt (the dimple in the base of the bottle) is shaped like an inverted lemon squeezer. Add in the fact that the dark green glass of old (which suggested it was heavily junipered, earthy gin) has given way to a zesty translucent light green, and it makes it pretty clear that this gin makes a martini to which you would add a twist, not an olive.

No. Ten takes the original Tanqueray mix of four botanicals and adds an extra small-batch distillate made with whole grapefruit, oranges, limes and chamomile flowers. As well as a citrus-forward and floral martini, it also makes a bright and zingy negroni. As a fan of both classics, actor Stanley Tucci was torn between the two when invited to help promote the gin. So, Agostino “Ago” Perrone of the Connaught Bar came up with a compromise: the Tenacious cocktail contains a blend of dry vermouth, sweet vermouth and bitters, which they are calling the “StaAgo Mix”.

Until the end of April, this cocktail will feature on a special menu at the Connaught Bar, illustrated by Tucci (and those who order the Tenacious will receive a print of one of the sketches). It can be tweaked according to the customer’s taste too – with champagne added, or straight up. The collaboration began with Tucci doing a guest shift behind the bar on Carlos Place, during which – rumour has it – Perrone gave the actor quite the hard time for the famous YouTube cocktail-making gaffe where he shook a negroni.

This is the first in a series of Tanqueray No. Ten residencies in leading bars, which will include collaborations at Bistrotheque, Artesian and Satan’s Whiskers, all in London, over the coming months.

Alternatively, there is a suggested summer recipe for home bartenders, called the Tiny Ten (named after the small still that produces the “citrus heart” of Tanq 10). In a mixing glass, pour 30ml gin and 20ml pink grapefruit syrup over ice; stir and strain into a coupette. Top up with 50ml sparkling wine and garnish with a pink grapefruit slice. Or simply – and we cannot stress this enough – stir yourself a martini or negroni.

The Tanqueray No. Ten residency at the Connaught Bar (which has a no-reservations policy) ends on 30 April; Tanqueray No. Ten (RRP, £35.50), tanqueray.com