Mini Bar: Gin: A Little Book of Big Drinks
By Mittie Hellmich and Frankie Frankeny
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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