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  • Gin Magazine

    The dynamic duo

    May 21, 2021 4 minutes
    BY KELI RIVERS

    Some things are matches made in heaven; be it bacon and eggs, peanut butter and jelly or gin and ice cream, we take these pairings to be self-evident. What? Was it something I said? I stand by my American love of the textural complexities of a peanut butter and jelly sandwich. Oh, it seems the idea of juniper spirits and frozen desserts has not stood the test of time – why is that? What is ice cream if not cream, sugar, flavour and eggs? Sounds like a classic cocktail to me. So, when did adult imbibers turn their backs on this dynamic duo?

    To fully understand this perplexity, we need to look at an early 20th-century phenomenon known as the soda

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