The most common style of gin, typically used for mixed drinks, is London dry gin. London dry gin is made by taking a neutral grain spirit (usually produced in a column still) and redistilling after the botanicals are added. In addition to juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, coriander, and cassia bark.
Distilled gin evolved from the Dutch spirits jonge- and oude- Jenever or Genever (young and old Dutch gin), Plymouth gin, and Old Tom gin. Compound gin is gin made by adding the juniper flavouring to the neutral spirit with no redistillation. Sloe gin is a common ready-sweetened form of gin that is traditionally made by infusing sloe (the fruit of the blackthorn) in gin. Similar infusions are possible with other fruits, such as damsons (See Damson gin).
- A thorough article about the history and types of gin
- Recipes with Gin
- Gin news page - Alcohol and Drugs History Society
- Gin in Victorian London
|This page uses Creative Commons Licensed content from Wikipedia (view authors).|