Big Book of Gin: How to drink and enjoy gin

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You can tell that food and drink, in all of their respects, are absolutely his passion—and have been, from a young age. Mother’s Milk or Blue Ruin, Dutch Courage or Cuckold’s Comfort – the fanciful nicknames that gin has acquired only hint at its colourful story.

Yes, it came from the Low Countries—Belgium, probably—but they weren’t making gin there, they were making ‘jenever. Can you give an example of a bit of the history that you particularly like that people might not know about? The book starts off with a summary of the history of gin and some of the botanicals that go into it.

A huge part of the resurgence in recent years has been, to be honest with you, about connecting with people, products, and provenance.

That has carried on today to malaria tablets which are still, essentially, quinine in massive concentration. SIP – 100 gin cocktails, each with no more than three ingredients and all using our award winning London Dry gin.

Filled to the rim with history, how to's, what for's, drinking games, cocktail recipes and serving suggestions as well as a whole host of gintellectual curiosities. She has written for such publications as Gourmet, Wine Enthusiast, Santa Barbara and the International Sommelier Guild ’ s. I find it quite difficult because it’s one of those things where I can’t separate the people, the production and the place in which it’s made, to the end outcome.

A lot of brands have been pushing tonic that’s not overly sweet and does not come from artificial sugar sources.Enjoy fuss-free drinks, from summer sipping to winter warmers, time-honoured classics to new twists. It was about policing what the poor drank so that the gentry weren’t affected by it and keeping that debauchery away from the upper class. When you read his whisky books, you are transfixed and taken aback by the poetry and the understanding. It’s quite ironic because, these days, gin and tonic has slightly posh connotations—but it started off as a drink of the poor.