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Kasin makes a Gin Sonic, a dry, refreshing gin-and-tonic riff that swaps soda water for half the tonic, with Harahorn Gin from Norway. It’s berry-forward and round but with a contrasting ...
A gin and tonic is a highball cocktail made with gin and tonic water poured over a large amount of ice. [ 1 ] The ratio of gin to tonic varies according to taste, strength of the gin, other drink mixers being added, etc., with most recipes calling for a ratio between 1:1 and 1:3. It is usually garnished with a slice or wedge of lime.
The gin was developed alongside a historian and a mixologist, resulting in a true 18th-century revival gin that makes a mean cocktail. Credit: Courtesy Saucey Courtesy Saucey
Hendrick's Gin is a brand of gin produced by William Grant & Sons at the Girvan distillery, Scotland, and launched in 1999. [2] The brand was created by spirits marketer Steven Grasse, while the gin itself was conceived by Lesley Gracie, a Yorkshire native, who was hired by William Grant & Sons to work in new liquid development for some of their products.
37–47.3%. Colour. Colourless. Website. gordonsgin.com. Gordon's is a brand of London dry gin first produced in 1769. The top markets for Gordon's are the United Kingdom, the United States and Greece. [1] It is owned by the British spirits company Diageo. It is the world's best-selling London dry gin. [2]
1. Blood Orange-Mint Gin Fizz. A traditional gin fizz calls for gin, club soda, simple syrup, lemon and egg white. Here, we trade lemon for blood orange and use it to infuse an herbal simple syrup ...
Gin. Gin (/ dʒɪn /) is a distilled alcoholic drink flavoured with juniper berries and other botanical ingredients. [1][2] Gin originated as a medicinal liquor made by monks and alchemists across Europe. The modern gin was modified in Flanders and the Netherlands to provide aqua vita from distillates of grapes and grains, becoming an object of ...
Pink gin is widely thought to have been created by members of the Royal Navy.Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura bitters to make the consumption of Angostura bitters more enjoyable [4] as they were used as a treatment for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert.
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