The Cocktail Revolution HQ



Gin, having recently fallen by the wayside and giving way to its flavourless cousin Vodka, gin is enjoying a comeback.


Gin gets a bad wrap, it’s often perceived as a little ‘old world’ because it’s probably what your grandma drank.


The truth is however that Gin is in a serious comeback phase and it’s broken out of it’s traditional mould of the martini and the G&T to deliver some fantastic drinks that have a broad appeal.


Gin itself can be made in several ways, but the best is using a traditional pot still method. Taking a neutral grain spirit (not dissimilar to a very high alcohol vodka) and soaking botanicals in it, gives it its distinctive flavour. This liquid is then distilled again to finish the process. Then, fresh water is added to bring the spirit back down to a drinkable liquid. In a very basic manner, gin is essentially a flavoured vodka, just don’t tell any purists that. The primary botanical or flavouring is juniper, followed very closely by coriander. These two make up the backbone of a gin’s flavour and in order to be classified as a gin, these two ingredients must be prevelant on the palate. From there, each individual gin distiller will create their unique blend, employing a host of spices from around the world. Citrus peels get a look in as do some new and innovative ingredients such as cucumber, rose, grapefruit and teas.


First distilled by the Dutch as a way of delivering medicine in a liquid form, the British discovered it while fighting along side the Dutch in the Thirty Years War. After imbibing this ‘magical’ liquid, the British became slightly intoxicated and more ready for battle, giving us the phrase “Dutch Courage”. From here, the British refined their own version of the spirit, arriving at the London Dry Style that is prevalent today. Very few gins are still made in London today, save to say the style has become the gold standard and the predominance in these gins is the juniper flavour. New style Gins such as Hendricks and Beefeater 24 add some ingredients such as cucumber, rose essence and teas. They’re not classified as London Dry Gins, but are great starting points, especially if you’re overwhelmed by strong London Dry’s or you like to mix things up a little.


Get right on the revival train with a Gin and Tonic. Try messing around with your gin and garnish combinations. We like Tanqueray Number 10 with a slice of grapefruit, to match the profile of the gin.


To view all our amazing GIN recipes CLICK HERE now! 

Privacy policy Terms of use | Drink Responsibly