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    Mini Bar: Gin: A Little Book of Big Drinks
    Mini Bar: Gin: A Little Book of Big Drinks
    Mini Bar: Gin: A Little Book of Big Drinks
    Ebook72 pages45 minutes

    Mini Bar: Gin: A Little Book of Big Drinks

    By Mittie Hellmich and Frankie Frankeny

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    About this ebook

    Don't let the small size fool you—each volume in the Mini Bar series is filled with more than 50 traditional and original recipes that pack a punch. Gin aficionados will toast concoctions like the Tasmanian Twister. Each title in this series describes the history and distinct characteristics of its particular alcohol. Small enough to carry on a tropical vacation or stash next to the blender, these little cocktail books are a must-have for the weekend bartender.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateJul 1, 2010
    ISBN9781452100104
    Mini Bar: Gin: A Little Book of Big Drinks

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      Book preview

      Mini Bar - Mittie Hellmich

      Mini Bar Gin

      by MITTIE HELLMICH

      photographs by Frankie Frankeny

      Table of Contents

      INTRODUCTION

      GLASSWARE, TOOLS, AND TERMINOLOGY

      Simple: EASY-TO-PREPARE COCKTAILS with four ingredients or less

      Savvy: ESSENTIAL RECIPES for every bartender

      Sophisticated: A LITTLE MORE WORK but definitely worth the effort

      Sensual: LUXURIOUS YUMMINESS for your mouth

      Stimulating: CAFFEINATED AND FIZZY DRINKS for a fun buzz

      INDEX

      LIQUID MEASUREMENTS

      Introduction

      GIN IS THE QUINTESSENTIAL COCKTAIL LIQUOR, one that has inspired many classic cocktails, from the Martini and the Negroni to slings, fizzes, rickeys, and collinses. Historically infamous, gin has swung between extremes of taste and class, from the dangerous swill produced by London gin houses to the glamorous spirit made fashionable by the literary set and Hollywood during the golden age of cocktails.

      The origins of gin are rooted in juniper-based medicinal cures that were first distilled by Italian monks around 1150. But we can raise our martini glass to the Dutch for refining the distillation process and making the apothecary’s tonic into a recreational tipple. By the 1650s, the Dutch were producing genever (which the word gin is derived from), a drinkable spirit with an intense juniper bouquet.

      English mercenaries who aided the Dutch during the Thirty Years’ War (1618–48) brought home more than a few bottles of Dutch courage, but England’s thorny love affair with the spirit really began with William III, a Dutch aristocrat who assumed the British throne in 1689. He brought along his preference for Holland gin, and soon the ports of Bristol, Plymouth, and London became major distilling centers. Imbibed from the fashionable Banqueting House at Hampton Court Palace (dubbed the gin temple) to the slums of London, gin became the perfect numbing distraction from reality, and by the early eighteenth century, the infamous gin shops took root, producing unregulated and dangerously bad distillates. By 1769, gin’s reputation was restored by Alexander Gordon, who was licensed to distill high-quality gin.

      The popularity of gin in America can be followed from the turn-of-the-century bar scene, strictly for sophisticated urbanites, through the decadent 1920s, and Prohibition era’s home-distilled bathtub gin, producing harsh gins that harkened back to the infamous London gin shops. Franklin Roosevelt, a Martini aficionado, ushered in the first legal Martini in 1933, further perpetuating the already popular cult of the Martini, which eventually evolved into the maximum-dryness fetish of the 1950s and ’60s.

      Distilling Gin

      Gin starts out like vodka, as a colorless, light-bodied spirit distilled from grain (wheat or rye) or cane (molasses). It parts

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