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Gin

BrandsGuides ~ Cocktails
Derived from the aromatic juniper berry, which has been a curative for many ills dating back to the ancient Egyptians, gin (or its more potent ancestor, genever) was being prescribed as a preventative for scurvy, headaches and other disorders more than 400 years ago.

In the 17th century, a Dutch physician named Franciscus Sylvius created ‘genever’ as a cure for kidney ailments. "Where modern gin is essentially flavoured vodka, genever is headier stuff, having more in common with fine whisky than the clear-coloured aromatics of English gin," food writer Lesley Jacobs Solmonson explains in Gin: A Global History.

Botanicals

Most gins are neutral spirits infused with juniper berries and other flavorings, or botanicals, such as coriander, liquorice and citrus. What differentiates one gin from another are the botanicals used in the gin, beside the juniper berries.

Gin and Tonic Sign Tonic Water

The most common way to drink gin is with tonic water. This practice began with British troops in India during the 19th century who had to drink bitter quinine daily as an anti-malarial medicine. The quinine, an ingredient in tonic water, was mixed with gin to make it palatable. Today's tonic water contains little quinine, but it is still gin's favorite mixer.

No Shaking

Gin is considered a very delicate spirit and so it is almost never shaken in a cocktail. Shaking is believed to bruise the botanicals,  so stir the gin.


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Guides

Drinking History
Drinking History
Drinking History
The Drunken Botanist
Gin: A Global History
Gin: A Global History


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