the invigorating liquor is recommend[ed] in
order [to] drive the other out of vogue. Here
all is joyous and thriving [.] industry and
jollity go hand in hand“.
According to Gin: A Global History by
Lesley Jacobs, the spirit in question was
sold during this period at an average
alcohol-by-volume of 80% (160 proof)
compared to the 40-45% sold today. Add
to this the occasional use of cheap toxins
such as vitriol (sulphuric acid) and wood
alcohol (turpentine) to make the mixture
go further and you had a poison capable
of rendering its victims blind, crippled or
simply dead.
England’s unqualified decline into gin
fuelled destruction came about at a time
when London was at one of its most
impoverished periods in history with
supposedly one in ten families living
below the breadline. In addition to this
were appalling levels of hygiene, foul
drinking water and the Great Winter of
1739 in which the Thames froze over
completely halting trade for three months.
In balance to all of this, gin became a
comforting place to turn. As a distilled
spirit, gin was healthier (at least from
bacteria) and easier to acquire than clean
water, cheaper than all other beverages
of the time and functioned as a boozy
shroud against the bitter cold.
Fortunately this all happened two
centuries ago and much has changed
since. Since then gin has emerged
from the dark back alleys of the 18th
century Gin Palace and into the glitz of
the 21st century cocktail bar. Today gin
is reformed as an icon of quality and
decadence, enjoyed by millions daily and
produced on almost every continent on
the globe. And to that, I raise my glass.
By Ben Leggett
Editor of DrinkingCup.Net
Cocktail of the Moment:
Errors Edge
Ben has very kindly invented a new cocktail which
came about following a mistake whilst making
another drink. The result was delicious and is
named after our editor. Next time you find yourself
in a cocktail bar as for an ERRORS EDGE.
Ingredients:
40ml
Gin
(‘No.3’ by Berry Bros. &
Rudd recommended)
3ml Pastis
25ml Campari
25ml Lemon Juice
15ml Maraschino Liqueur
52
Method:
C
1. ombine all ingredients into a shaker
with cubed ice and shake hard and
short to chill
and mix but not dilute.
2. train through a small sieve into a
S
chilled martini glass.
3. arnish with a lemon skin zested over
G
the surface of the drink then twisted
and placed in the liquid.
4. Enjoy!