Gin the Mood: 50 gin cocktail recipes that are just the ticket

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Tokyo Mobility Show's 20 best vehicles: Take a tour of the latest models, crazy concepts and bonkers left-field contraptions revealed by Japanese brands Five Books interviews are expensive to produce. If you're enjoying this interview, please support us by donating a small amount. So it developed and grew. The thirst developed not just through a natural thirst for it, but a flood in the market of widely available, relatively cheap, booze. I’ve never really seen any evidence to say that it was cheaper than beer, which was widely commented on at the time. Having said that, it was probably almost as cheap. Is a lot of that going to these artisanal gins that you’re referring to? Or is it mostly going to the big brands? And, equally, there are some that I love the flavour of but I know how it’s made. Sometimes, you like the flavour of something but it’s just an indulgent treat, and you ought to know better. You like it but, when you think about it, you really shouldn’t like it as much as you do. That’s my problem.

I just read the opening bit, about him going downstairs and drinking his parents’ tonic when he was a boy and being hooked.

Ginspiration: The Best Distilleries, Infusions, and Cocktails / by Klaus St. Rainer

Five steps to find YOUR buried pension treasure: Savers have lost millions of pots - here's how to hunt them down VAT rules are set to change post Brexit: here are the key points SMEs need to know so they aren't caught out He discusses some of the ones that are out there, what they taste like, how they can be mixed. He doesn’t go and do specific pairings, i.e. that tonic with this gin. What he does do is a pretty handy guide as to, ‘Okay this tonic suits more citrusy gins, or this tonic suits more herbal or spiced ones.’ She concedes that 58 and Co hasn't experienced a 'normal' trading environment just yet. Opening in July 2019, the company was open for six months before the pandemic hit. Tthousands of people who earn a bit of extra income are being caught out by the taxman under new rules.

Sustainability wasn't me doing it for other people, it was us doing it for the right reasons for our business.' Yes, it reminds you of a place. A good example of this is St. George’s Terroir Gin, which is Californian gin. It’s very well-crafted. The flavours are deliberately reminiscent of a Californian forest on a sun-drenched afternoon. So you get that Douglas fir, bay laurel, warming sun sensation coming through in each and every sip. Absolutely. She writes well and the best thing about it is that she doesn’t let the research or the academic side get in the way of the story. It clearly shows the references—if you want to look something up, you can—and there’s nice annexing and indexing. But it’s narrative-driven, as opposed to being just academic, although it is an academic project.Yes, which is why quinine seeds were absolute gold dust. The South Americans tried to ban their export. To get quinine seeds and smuggle them out of the country was quite an ordeal. There are a lot of good history tales about captains and adventurers who did just that to be able to propagate the seeds elsewhere. Or it might just be supporting someone like the guys at Half Hitch which is based in Camden. You look at it and it’s been a one-man band that has risked everything and built a micro distillery in the heart of Camden town. He’s built a great product and is building a great team around him. You can’t help but root for that kind of person. It’s entrepreneurial spirit but with authenticity and integrity. There are just three 58 and Co gins on offer currently: London Dry, Apple and Hibiscus and Navy Strength. This year 58 and Co is launching a collab series, initially with a Sake brewery and winery, which will take the waste of other distilleries and turn it into a new product. The 58 Gin name had therefore run its course. From your point of view, what is your favourite gin? What would you buy in terms of value for money?

From all of the surveys that we do in the UK, 65-70 per cent of gin is consumed in a gin and tonic.” O'Neal's commitment and energy is relentless and she is a natural entrepreneur having comfortably morphed from make-up artist, to shoemaker and now to gin distiller. He articulates very well how juniper was used from a medicinal perspective. There was this growth in myth and folklore through people like Pepys—and other writers of that time referencing their plights, whether it was gout or colic. I’ve posted an article about the ultimate gin cabinet—which five gins would you get? 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. There are certain gins that I absolutely admire and love but don’t necessarily like the flavour of. To mask it. I don’t think they were trying to improve it. It was the daily dram. You can see this through rum culture in the navy certainly. Obviously there was gin in the navy as well. It was mainly officers who were on gin and the rest of the ship would have been on rum, or brandy, depending on where they were setting sail from.

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As she explains very well in the book, even in the first couple of years, people just didn’t know how to deal with it. People were literally drinking pints of gin because they thought that was okay and that’s how you drink alcohol, isn’t it? And then falling over dead. The gin manual has carefully researched and detailed chapters on the history and production of gin, but really comes into its own when looking at individual gins. Although a gin distillery wasn't what O'Neal initially set out to do, the presence of her mother, whose favourite tipple was gin, is very much felt in the distillery from the essential oils wafting through the air to the large still named after her.