About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 27. Chapters: Cocktails with gin, Gin and tonic, Tom Collins, Bombay Sapphire, Mickey Slim, Long Island Iced Tea, Green Dragon, The Rickey, Bronx, Brinjevec, Martini, Leopold Bros., Vesper, Sloe gin, Plymouth Gin, Tanqueray, Gimlet, Negroni, Classic cocktails, Pink Gin, Hendrick's Gin, Singapore Sling, Pacific Dawn, Beefeater Gin, Gin bucket, Gibson, Gordon's Gin, Boodles British Gin, French 75, J&W Nicholson & Co, Aviation, Borovi ka, Old Tom Gin, El Malecon cocktail, Breakfast martini, Hanky-Panky cocktail, Pink lady, Whitley Neill Gin, Gin, rum and tonic, Salty dog, Alexander, Pegu, New Amsterdam Gin, Gin pahit, The Last Word, Bijou, Old Etonian, Bloodhound, Alabama Slammer, Wacholder, Sweet Melissa, Vodka Oso Negro, Paradise, Cork Dry Gin, 20th Century, Damson gin, Booth's Gin, London Fog, Chicklet, Fallen Angel. Excerpt: Gin is a spirit whose predominant flavor is derived from juniper berries (Juniperus communis). Although several different styles of gin have existed since its origins, it is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by redistilling neutral spirits of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without redistillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., and 40% ABV in the U.S. Of the several distinct styles of gin, London dry gin, a type of distilled gin, is the most common. In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals, such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise, angelica root and seed, orris root, licorice...
