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 I think you’re absolutely right to choose your last book about tonic because it’s so much associated with gin. This is Gin and Tonic: The Complete Guide for the Perfect Mix by Frédéric Du Bois and Isabel Boons. Tell me about this book. If you only buy one book on gin, make it this one. There are too many things to say about award-winning author Dave Broom . He is probably one of the world’s best known spirits writer, educator and ambassador. I confess I have fan-girled, several times. We provide such an incredible afternoon that when you look at it from a value side and what people are leaving with I think you get way more value than what you charge. Its a luxury experience,' she says.

That was the Thirty Years War. At that time, the Brits and the Dutch were both Protestant countries fighting against the Catholics. It was noted that the Dutch would drink out of their flasks and this would give them a certain courage in the face of battle. That became known as ‘Dutch courage.’ The big brands are still the lion’s share of volume in the UK. The big four or five gins that you can think of—Gordon’s, Tanqueray and Bombay Sapphire etc—are still eighty percent of the market. So, of course, the bulk of the volume is theirs. Yes, on every level. What could you use as the base? What could you use as botanicals? What hasn’t been done? And also, when you’ve made your gin, could you then infuse something into it—rhubarb or something else? There are experiments on all of those fronts.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. Chemicals boss Liam Condon shows his metal: But is the City listening to the multi-lingual marathon runner at the helm of Johnson Matthey? I think sustainable has somehow, in the last year, become a bit of a buzzword that some businesses are using it as a way to get investment. Same thing with B Corp… people were applying for it for credibility down the road.'

Meehan's Bartender Manual" is a must-have for anyone looking to open a bar and run their own program, as well as any other industry enthusiasts, according to The Roosevelt Room's Lavenue. Written by Jim Meehan, a bartender, journalist, proprietor, and founder of NYC’s famed Please Don’t Tell, the book covers topics such as bar design and functionality, space planning, building rounds of drinks, and more. O'Neal has a clear entrepreneurial flair but it was her mum's death that really pushed her to start her own business. I'm a postman - morale is at an all-time low: What posties REALLY think of Royal Mail... and why you're waiting weeks for post He goes through a lot of different brands all across the world. He gives a really good snapshot of why gin is so popular, without necessarily stating it. A huge part of the resurgence in recent years has been, to be honest with you, about connecting with people, products, and provenance. It’s not just the taste alone.Shoffice politics! I want to build a work space in my garden - do I need permission and will it add value to our home? From your point of view, what is your favourite gin? What would you buy in terms of value for money? He’s doing the tasting notes of the tonic water by themselves but there’s an implied pairing that’s a lot more general. I actually think that rule of thumb is more helpful than saying, ‘use Schweppes with Gordons and use this with that.’ It’s much more, ‘if you like that tonic, then this is the kind of gin that you might opt for.’ And vice versa. 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.

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.

101 Gins: To Try Before You Die / by Ian Buxton

Colonialization would not have happened without quinine. Kew Gardens have amazing books on their role in helping propagate quinine into areas that were closer to where the troops were, as opposed to having to ship it all the way across the world. Nepotism aside, this book makes a change from many of the gin books available. They begin the story with the decline of the gin in the late 1950s before moving on to the how’s and why’s of the gin renaissance. Gin is a neutral spirit that is then redistilled with botanicals. It’s a neutral spirit that’s been rectified.

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. Certainly in East London, one in four doors would have had some form of gin still. There were patches. In Whitechapel, and Holborn to a certain extent, and around Seven Dials, there would have been quite a lot. And I suppose around St Paul’s, going east. 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.

Five Books interviews are expensive to produce. If you're enjoying this interview, please support us by donating a small amount. There are just three 58 and Co gins on offer currently: London Dry, Apple and Hibiscus and Navy Strength. As the name suggests this is an A-Z of everything you need to know about gin. It covers Ingredients, distilling techniques, tasting notes, interesting asides and features on many gin-based drinks from around the world.