Gin: A Global History (Reaktion Books - Edible)
Lesley Jacobs Solmonson
Language: English
Pages: 167
ISBN: 1861899246
Format: PDF / Kindle (mobi) / ePub
Mother’s Milk, Mother’s Ruin, and Ladies’ Delight. Dutch Courage and Cuckold’s Comfort. These evocative nicknames for gin hint that it has a far livelier history than the simple and classic martini would lead you to believe. In this book, Lesley Jacobs Solmonson journeys into gin’s past, revealing that this spirit has played the role of both hero and villain throughout history.
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or rectified whiskey and at least a gallon of ‘pure imported Holland gin’. In 1883, records indicate that America imported 321,340 imperial gallons (1.46 million litres) of Hollands in bulk, as well as 11,194 cases in bottles. Comparatively, British gin came in at 11,402 gallons in bulk and 7,313 cases. Further, if we look at American distilling guides from earlier in the century, such as The Practical Distiller (1809) by Samuel M’Harry, we see that he recommends a distillation process very
middle-class, twentieth-century America. It was far easier for a host to mix up a Martini than it was to supervise a ten-course meal. The cocktail party also did a great deal for women’s rights. In Domesticating Drink: Women, Men, and Alcohol in America, 1870–1940 (2001), author Catherine Gilbert Murdock observes, ‘The cocktail provided hard liquor, but softened . . . Women who would never think of consuming straight gin could ask for a dry Martini without fearing for their reputation.’ Despite
Mediterranean, which were dubbed ‘Booze Cruises’. On the Continent, the cocktail tradition was very much alive as Europeans embraced the American mixed drink. In Paris, the most famous haunt was Harry’s New York Bar, run by Scotsman Harry MacElhone, who acquired it in 1923 from his American employer. Harry’s Bar gave rise to several famous gin-based cocktails, including the Monkey Gland (a combination of dry gin, orange juice, grenadine and absinthe or pastis). Created at the start of
of How to Mix Drinks, or the Bon Vivant’s Companion. 2 dashes maraschino liqueur 1 ounce (30 ml) Old Tom gin 2 ounces (60 ml) sweet vermouth Stir with ice and strain into a cocktail glass. Place a quarter slice of lemon in the glass. And per Thomas, ‘If the guest prefers it very sweet add two dashes of gum (i.e., simple) syrup.’ Pink Gin/Gin & Bitters/Gin Pahit The proportion of bitters and the manner in which it is introduced to the gin or the glass varies. This version is adapted from
established London Dry house, this gin takes the original recipe as a base then adds a blend of rare Japanese Sencha and Chinese green teas as well as grapefruit peel. These are soaked with the traditional botanicals, including juniper, in Beefeater’s unique 24-hour (hence the name) steeping process. Bloom Gin (UK): Created by the industry’s only female distiller, Bloom is triple-distilled and batch-produced using distinctive ‘country garden’ botanicals including chamomile, honeysuckle and