Gin the Mood: 50 gin cocktail recipes that are just the ticket

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Tristan Stephenson certainly started as a bartender. He then went on to own his own bars and still does. He’s done an incredibly successful series of books. The Curious Bartender is, I suppose, a series in its own right. He’s done rum, whiskey, gin, and, of course, bartending. New mortgage lender allows buyers to borrow up to six times income AND fix for 40 years - is it a good idea? 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. With the change also came the news that 58 and Co had become a certified B Corp. O'Neal initially chose not to announce it for seven months, reflecting her own modesty but also her approach to sustainability for the brand.

Juniper had this ridiculous, medicinal, all-curing, all-conquering folklore about it. It didn’t matter what you had as an ailment, juniper was the answer.” 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.’ 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. As a trained aromatherapist, O'Neal's mother made her own oils. 'I got to see lavender and rose oil being made. I saw distilling and the science behind it and I found it really interesting,' she says. Let’s go on to book number three, which is The Curious Bartender’s Gin Palace. I take it this is a bartender’s perspective on gin?Gin history has always fascinated me and this book brings the whole story of gin and its connection to London to life. Arches aren't necessarily designed with plumbing and electrics in mind, you have to implement all of that. But the feeling is something I couldn't emulate in another location,' she says.

Whey-based spirits are a bit more common in New Zealand and also in Ireland. A lot of people are turning to it as the base for the gin. Ballyvolane makes a gin called Bertha’s Revenge and they call it a ‘milk’ gin because that’s where whey comes from. And it’s not just a marketing USP, it really accentuates the spice, from a flavour point of view. It’s quite an interesting one to have a little taste of. O'Neal's commitment and energy is relentless and she is a natural entrepreneur having comfortably morphed from make-up artist, to shoemaker and now to gin distiller. O'Neal has a clear entrepreneurial flair but it was her mum's death that really pushed her to start her own business.

Gin Made Me Do It: 60 Beautifully Botanical Cocktails / by Jassy Davis & Ruby Taylor

Yes, it reminds you of a place. A good example of this is St. George’s Terroir Gin, which is Californian gin. It’s very well-crafted. The flavours are deliberately reminiscent of a Californian forest on a sun-drenched afternoon. So you get that Douglas fir, bay laurel, warming sun sensation coming through in each and every sip. I look at it as if I'm creating brand ambassadors. The idea of creating something that has people laughing and enjoying - my mum always had an incredible table, always feeding people, she was the ultimate host. Gin school is that for me. Introducing people, connecting people, creating a memory.' But now you’re looking at dozens and dozens. Last year alone, there were at least ten new launches. These are ranging from huge scale to very, very small batch and artisanal. We meet in 58 and Co's distillery in Haggerston, east London, nestled between other budding startups keen to run their business from the iconic railway arches.

It was very different, in that the Brits did not have the distilling heritage or prowess or knowledge. Right at the start, and certainly in the 1600s, it was far inferior to jenever. But they were trying to replicate it and so they created their own version that became known—just reduced to that one monosyllable—as ‘gin.’ The daily dramming, in terms of rations, would have been given to troops. If they were at sea, they would have been given lime cordial to avoid scurvy. And if they were on land, in the colonial era across the Raj and certainly southeast India, they would have been given quinine which, at first, came in cordial form. It would be like a dark brown, syrupy, ridiculously bitter thing to put down your throat. Later, the compounds were isolated and it became pills and you have quinine pills. That has carried on today to malaria tablets which are still, essentially, quinine in massive concentration. From all of the surveys that we do in the UK, 65-70 per cent of gin is consumed in a gin and tonic.” It's a bold move for a company in a crowded market, but O'Neal, despite her modesty, is an experienced and confident entrepreneur. VAT rules are set to change post Brexit: here are the key points SMEs need to know so they aren't caught outDave puts each gin into a ‘flavour camp’ e.g. Citric/Juniper, gives a short summary and then scores each gin’s performance in four different gin drinks – in a Gin and tonic, with Sicilian lemonade, in a Negroni and a martini. There are also an abundance of recipes for you to try too!

It was an amazing time of discovery, not just of alcohol but the effects of alcohol in a pre-police society. There were no police and the only way that society was kept together was by everyone trying to force people into thinking that they had a very set class and were not allowed to move out of that. That was what got the gentry so upset—because if people don’t know their place, then we might get challenged. It’s made from barley and wheat and rye as the base spirit. Then it’s distilled with juniper berries as the flavour added to it. The base spirit always used to be cereal—though no longer, because you can make it from grape and all sorts of weird and wonderful things, even whey.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 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. That was just in December. There was an 18% increase for everything spirits-related in December 2016, compared to December 2015. There was an enormous surge for spirits and alcohol, in terms of purchasing across the UK. That was very much driven by gin. 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. 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.