Introduction to Gin

As with all liquors, the first inspiration behind the creation of Gin, was as an inexpensive medicine having the diuretic properties of juniper-berry oil, as the blend of herbs and aromatics used in it were believed to guard against all ills. A drink that was originally distilled only in monasteries it was not until the 16^th century that it was commercially produced at Shiedam, in Holland. 

Although Gin derives its name from the French word "genievre" meaning juniper, the herb used by the ancient distillers to make gin for medicinal purposes, it is not the only ingredient used, other significant ingredients of gin distillation are spices, herbs and fruits. Commonly used botanicals are ginger, angelica, cinnamon, liquorice, lemon and orange peels, caraway and coriander. Precise recipes vary according to the individual distiller and they are some of the best-kept secrets. 

Gin has had a very chequered history and it has a record of being one of the most used and abused drink of modern times and some of this can be yet noticed in the oft repeated myth that gin is more of a depressant than any other spirits. Many were the socio - economic reasons for this, however, in the late Victorian period Gin started recovering its respectability. 

Popular on the early cocktail circuit, today Gin is a must have for all leading bartenders of the world as its aromatic quality gives it something for the mixers to mingle with, as distinct from the absolute neutrality of vodka. Gin is such a good mixer, that today it has moved out of its gin and tonic days to form the base for many a heady and exotic cocktail. The "dry martini" is by far one of the most famous cocktails of all times.