Misplaced Pages

#171828

53-428: The original cocktail (1911) is made of gin and apricot brandy in a 2:1 ratio, plus lime juice . Later versions (1939) add Peychaud's bitters , which is generally retained in later recipes, and a kumquat , which is sometimes optionally used. Modern versions vary the apricot ingredient, splitting apricot eau-de-vie with apricot liqueur or added sugar, both due to lack of availability of "apricot brandy" and to balance

106-659: A white lady with Peychaud's bitters, or as a Pendennis Club cocktail with Cointreau instead of apricot brandy. Gin Gin ( / dʒ ɪ n / ) is a distilled alcoholic drink flavoured with juniper berries and other botanical ingredients. 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 commerce in

159-606: A "Protestant drink" as its rise was brought about by a Protestant king, fuelling his armies fighting the Catholic Irish and French. Gin drinking in England rose significantly after the government allowed unlicensed gin production, and at the same time imposed a heavy duty on all imported spirits such as French brandy . This created a larger market for poor-quality barley that was unfit for brewing beer , and in 1695–1735 thousands of gin-shops sprang up throughout England,

212-527: A "drunken ungovernable set of people". Prominent anti-gin campaigners included Henry Fielding (whose 1751 "Enquiry into the Late Increase in Robbers" blamed gin consumption for increased crime and increased ill health among children), Josiah Tucker , Daniel Defoe (who had originally campaigned for the liberalisation of distilling, but later complained that drunken mothers were threatening to produce

265-688: A "fine spindle-shanked generation" of children) and – briefly – William Hogarth . Hogarth's engraving Gin Lane is a well known image of the gin craze, and is often paired with " Beer Street ", creating a contrast between the miserable lives of gin drinkers and the healthy and enjoyable lives of beer drinkers. The Gin Craze began to diminish after the Gin Act 1751 . This Act lowered the annual licence fees, but encouraged "respectable" gin selling by requiring licensees to trade from premises rented for at least £10

318-720: A 2:1 ratio include the Barnum (Was Right), the Paradise, and the Spencer. More broadly, it is similar to the sidecar or sour families, combining spirit, a liqueur sweetener, and citrus juice. A Juniper Club cocktail also exists, from the Juniper Club at Silver Glen Springs , founded by members of the Pendennis Club, and consisting of gin, Cointreau, lemon or lime juice, and Peychaud's bitters. This can be interpreted as

371-593: A longstanding history is Pimm's No.1 Cup (25% alcohol by volume (ABV)), which is a fruit cup flavoured with citrus and spices. The National Jenever Museums are located in Hasselt in Belgium, and Schiedam in the Netherlands. Since 2013, gin has been in a period of ascendancy worldwide, with many new brands and producers entering the category leading to a period of strong growth, innovation and change. More recently gin-based liqueurs have been popularised, reaching

424-414: A market outside that of traditional gin drinkers, including fruit-flavoured and usually coloured "Pink gin", rhubarb gin, Spiced gin, violet gin, blood orange gin and sloe gin . Surging popularity and unchecked competition has led to consumer's conflation of gin with gin liqueurs and many products are straddling, pushing or breaking the boundaries of established definitions in a period of genesis for

477-555: A period known as the Gin Craze . Because of the low price of gin compared with other drinks available at the time and in the same location, gin began to be consumed regularly by the poor. Of the 15,000 drinking establishments in London, not including coffee shops and drinking chocolate shops, over half were gin shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water. Gin, though,

530-482: A popular cure-all, though some thought these tonic wines to be a little too popular, and consumed for enjoyment rather than medicinal purposes. The physician Franciscus Sylvius has been falsely credited with the invention of gin in the mid-17th century, as the existence of jenever is confirmed in Philip Massinger 's play The Duke of Milan (1623), when Sylvius would have been about nine years old. It

583-418: A pot still. Most often, the botanicals are suspended in a "gin basket" positioned within the head of the still, which allows the hot alcoholic vapours to extract flavouring components from the botanical charge. This method yields a gin lighter in flavour than the older pot still method, and results in either a distilled gin or London dry gin , depending largely upon how the spirit is finished. Compound gin

SECTION 10

#1732793536172

636-495: A rate of 20 shillings a gallon on spirits and required licensees to take out a £50 annual licence to sell gin, a fee equivalent to about £10,000 today. The aim was to effectively prohibit the trade by making it economically unfeasible. Only two licences were ever taken out. The trade became illegal, consumption dipped but then continued to rise and the law was effectively repealed in 1743 following mass law-breaking and violence (particularly towards informers who were paid £5 to reveal

689-462: A single distilled gin or 76% ABV for a double gin. This type of gin is often aged in tanks or wooden casks, and retains a heavier, malty flavour that gives it a marked resemblance to whisky. Korenwijn (grain wine) and the oude (old) style of Geneva gin or Holland gin represent the most prominent gins of this class. Column distilled gin evolved following the invention of the Coffey still , and

742-424: A style of gin referred to as Old Tom gin , which is a softer, sweeter style of gin, often containing sugar. Old Tom gin faded in popularity by the early 20th century. The invention and development of the column still (1826 and 1831) made the distillation of neutral spirits practical, thus enabling the creation of the "London dry" style that evolved later in the 19th century. In tropical British colonies gin

795-416: A year. Historians suggest that gin consumption was reduced not as a result of legislation but because of the rising cost of grain. Landowners could afford to abandon the production of gin and this, coupled with population growth and a series of poor harvests, resulted in lower wages and increased food prices . The Gin Craze had mostly ended by 1757. The government tried to ensure this by temporarily banning

848-503: Is a distinctly different drink from later styles of gin. Schiedam , a city in the province of South Holland , is famous for its jenever -producing history. The same for Hasselt in the Belgian province of Limburg. The oude (old) style of jenever remained very popular throughout the 19th century, where it was referred to as Holland or Geneva gin in popular, American, pre-Prohibition bartender guides. The 18th century gave rise to

901-696: Is a shortened form of the older English word genever , related to the French word genièvre and the Dutch word jenever . All ultimately derive from juniperus , the Latin for juniper. The earliest known written reference to jenever appears in the 13th-century encyclopaedic work Der Naturen Bloeme ( Bruges ), with the earliest printed recipe for jenever dating from 16th-century work Een Constelijck Distileerboec ( Antwerp ). The monks used it to distill sharp, fiery, alcoholic tonics, one of which

954-702: Is also worth mentioning, as although technically a gin-based liqueur , it is unique in that the EU spirit drink regulations stipulate the colloquial term "sloe gin" can legally be used without the "liqueur" suffix when certain production criteria are met. According to the Canadian Food and Drug Regulation, gin is produced through redistillation of alcohol from juniper berries or a mixture of more than one such redistilled food products. The Canadian Food and Drug Regulation recognises gin with three different definitions (Genever, Gin, London or Dry gin) that loosely approximate

1007-846: Is further claimed that English soldiers who provided support in Antwerp against the Spanish in 1585, during the Eighty Years' War , were already drinking jenever for its calming effects before battle, from which the term Dutch courage is believed to have originated. By the mid-17th century, numerous small Dutch and Flemish distillers had popularized the re-distillation of malted barley spirit or malt wine with juniper, also anise , caraway , coriander , etc., which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago , stomach ailments, gallstones , and gout . Gin emerged in England in varying forms by

1060-468: Is introduced exclusively through the re-distillation in traditional stills of ethanol in the presence of all the natural plant materials used, the resultant distillate of which is at least 70% ABV. London gin may not contain added sweetening exceeding 0.1 g (0.0035 oz) of sugars per litre of the final product, nor colourants, nor any added ingredients other than water. The predominant flavour must be juniper. The term London gin may be supplemented by

1113-490: Is legally differentiated into four categories in the European Union, as follows. Juniper-flavoured spirit drinks include the earliest class of gin, which is produced by pot distilling a fermented grain mash to moderate strength, e.g. , 68% ABV, and then redistilling it with botanicals to extract the aromatic compounds. It must be bottled at a minimum of 30% ABV. Juniper-flavoured spirit-drinks may also be sold under

SECTION 20

#1732793536172

1166-757: Is made by compounding (blending) neutral spirits with essences, other natural flavourings , or ingredients left to infuse in neutral spirit without redistillation. Popular botanicals or flavouring agents for gin, besides the required juniper, often include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise , angelica root and seed, orris root , cardamom , pine needles and cone, licorice root, cinnamon , almond, cubeb , savory , lime peel, grapefruit peel, dragon eye ( longan ), saffron , baobab , frankincense , coriander , grains of paradise , nutmeg , cassia bark or others. The different combinations and concentrations of these botanicals in

1219-425: Is produced by first distilling high proof (e.g. 96% ABV) neutral spirits from a fermented mash or wash using a refluxing still such as a column still . The fermentable base for this spirit may be derived from grain, sugar beets , grapes , potatoes , sugar cane , plain sugar, or any other material of agricultural origin. The highly concentrated spirit is then redistilled with juniper berries and other botanicals in

1272-457: Is produced from a wide range of herbal ingredients in a number of distinct styles and brands. After juniper, gin tends to be flavoured with herbs, spices, floral or fruit flavours, or often a combination. It is commonly mixed with tonic water in a gin and tonic . Gin is also used as a base spirit to produce flavoured, gin-based liqueurs , for example sloe gin , traditionally produced by the addition of fruit, flavourings and sugar. The name gin

1325-443: The spirits industry . Gin became popular in England after the introduction of jenever , a Dutch and Belgian liquor. Although this development had been taking place since the early 17th century, gin became widespread after the 1688 Glorious Revolution led by William of Orange and subsequent import restrictions on French brandy. Gin emerged as the national alcoholic drink of England during the so-called Gin Craze of 1695–1735. Gin

1378-582: The English language in terms like gin mills or the American phrase gin joints to describe disreputable bars, or gin-soaked to refer to drunks. The epithet mother's ruin is a common British name for gin, the origin of which is debated. The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751

1431-483: The US definitions. Whereas a more detailed regulation is provided for Holland gin or genever, no distinction is made between compounded gin and distilled gin. Either compounded or distilled gin can be labelled as Dry Gin or London Dry Gin if it does not contain any sweetening agents. For Genever and Gin, they shall not contain more than two percent sweetening agents . Although many different styles of gin have evolved, it

1484-531: The accession of William of Orange in 1688. Gin provided an alternative to French brandy at a time of both political and religious conflict between Britain and France. Between 1689 and 1697, the Government passed a range of legislation aimed at restricting brandy imports and encouraging gin production. Most importantly, the monopoly of the London Guild of Distillers was broken in 1690, thereby opening up

1537-660: The consumption of gin increased rapidly in Great Britain, especially in London. Daniel Defoe commented: "the Distillers have found out a way to hit the palate of the Poor, by their new fashion'd compound Waters called Geneva, so that the common People seem not to value the French-brandy as usual, and even not to desire it". Parliament passed five major Acts, in 1729, 1736, 1743, 1747 and 1751, designed to control

1590-403: The consumption of gin. Though many similar drinks were available and alcohol consumption was considerable at all levels of society, gin caused the greatest public concern. Although it is commonly thought gin or Jenever was the particular drink that became popular, at that time the word "gin" was also used as a general term for drinks distilled from grain. Gin was popularised in England following

1643-618: The distillation process cause the variations in taste among gin products. Chemical research has begun to identify the various chemicals that are extracted in the distillation process and contribute to gin's flavouring. For example, juniper monoterpenes come from juniper berries. Citric and berry flavours come from chemicals such as limonene and gamma-terpinene linalool found in limes, blueberries and hops amongst others. Floral notes come from compounds such as geraniol and eugenol. Spice-like flavours come from chemicals such as sabinene , delta-3-carene, and para-cymene. In 2018, more than half

Pendennis Club (cocktail) - Misplaced Pages Continue

1696-422: The earliest style of gin, and is traditionally produced by pot distilling a fermented grain mash (malt wine) from barley or other grains, then redistilling it with flavouring botanicals to extract the aromatic compounds. A double gin can be produced by redistilling the first gin again with more botanicals. Due to the use of pot stills , the alcohol content of the distillate is relatively low; around 68% ABV for

1749-564: The early 17th century, and at the time of the Stuart Restoration , enjoyed a brief resurgence. Gin became vastly more popular as an alternative to brandy, when William III and Mary II became co-sovereigns of England, Scotland and Ireland after leading the Glorious Revolution . Particularly in crude, inferior forms, it was more likely to be flavoured with turpentine . Historian Angela McShane has described it as

1802-651: The following decades, and was included in Haigh (2009) as part of the cocktail renaissance , with the recipe given as: It was subsequently included in the Death & Co. book, and also popularized by Toby Cecchini. The cocktail was not continuously served at the Pendennis Club from its creation to the present, but was revived in 2014, following the recipe in Baker (1939) harvtxt error: no target: CITEREFBaker1939 ( help ) . Other cocktails that feature gin and apricot brandy in

1855-604: The growth in the UK Gin category was contributed by flavoured gin. A similar drink, also made with juniper berries and called Borovička , is produced in the Slovak Republic . A well known gin cocktail is the martini , traditionally made with gin and dry vermouth . Several other notable gin-based drinks include: Gin Craze The Gin Craze was a period in the first half of the 18th century when

1908-438: The industry. Some legal classifications ( protected denomination of origin ) define gin as only originating from specific geographical areas without any further restrictions (e.g. Plymouth gin (PGI now lapsed), Ostfriesischer Korngenever , Slovenská borovička , Kraški Brinjevec , etc.), while other common descriptors refer to classic styles that are culturally recognised, but not legally defined (e.g. Old Tom gin ). Sloe gin

1961-518: The manager of the Pendennis Club at the time, or to an unknown bartender at the club. This precise dating is possible because the cocktail is first recorded shortly after the manager of the club changed, and the cocktail does not appear in a comprehensive book published shortly after by the former manager, Straub (1913) , which did feature other cocktails from the club. The recipe first appears in print in Washburne & Bronner (1911) as: This book

2014-457: The market in gin distillation. The production and consumption of English gin, which was then popular among politicians and even Queen Anne , was encouraged by the government. This encouragement was shown in the reduced taxes on the distillation of spirits. No licenses were needed to make spirits and distillers could have smaller, simpler workshops than brewers, who were required to serve food and provide shelter for patrons. Economic protectionism

2067-468: The names Wacholder or Ginebra. Gin is a juniper-flavoured spirit made not via the redistillation of botanicals, but by simply adding approved natural flavouring substances to a neutral spirit of agricultural origin. The predominant flavour must be juniper. Minimum bottled strength is 37.5% ABV. Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial strength of 96% ABV (the azeotrope of water and ethanol ), in

2120-449: The presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant. Gin obtained simply by adding essences or flavourings to ethanol of agricultural origin is not distilled gin. Minimum bottled strength is 37.5% ABV. London gin is obtained exclusively from ethanol of agricultural origin with a maximum methanol content of 5 g (0.18 oz) per hectolitre of 100% ABV equivalent, whose flavour

2173-430: The resulting gin. Sulfuric acid subtracts one water molecule from two ethanol molecules to create diethyl ether , which also forms an azeotrope with ethanol, and therefore distils with it. The result is a sweeter spirit, and one that may have possessed additional analgesic or even intoxicating effects – see Paracelsus . Dutch or Belgian gin, also known as jenever or genever , evolved from malt wine spirits, and

Pendennis Club (cocktail) - Misplaced Pages Continue

2226-454: The strong Inclination of the inferior Sort of People to these destructive Liquors, and how surprisingly this Infection has spread within these few Years ... it is scarce possible for Persons in low Life to go anywhere or to be anywhere, without being drawn in to taste, and, by Degrees, to like and approve of this pernicious Liquor. The British government tried a number of times to restrict the flow of gin. The Gin Act 1736 taxed retail sales at

2279-496: The tartness and sweetness. This makes it a kind of fancy gin sour ("fancy" because the sweetener is not simply sugar). The combination of apricot and lime tastes similar to grapefruit, though grapefruit is not used in the cocktail. There is also a version with dry vermouth instead of lime juice, but this appears to be a confusion with another cocktail; see § History . The cocktail presumably dates to circa 1910, more narrowly 1910 or 1911, and may be credited to Louis Herring,

2332-581: The term dry . Minimum bottled strength is 37.5% ABV. In the United States of America, "gin" is defined as an alcoholic beverage of no less than 40% ABV (80 proof ) that possesses the characteristic flavour of juniper berries. Gin produced only through the redistillation of botanicals can be further distinguished and marketed as "distilled gin". Gin can be broadly differentiated into three basic styles reflecting modernization in its distillation and flavouring techniques: Pot distilled gin represents

2385-491: The whereabouts of illegal gin shops). The illegally distilled gin which was produced following the 1736 Act was less reliable and more likely to result in poisoning. By 1743, England was drinking 2.2 gallons (10 litres) of gin per person per year. As consumption increased, a campaign for more effective legislation began to emerge, led by the Bishop of Sodor and Man , Thomas Wilson, who, in 1736, had complained that gin produced

2438-563: Was a major factor in beginning the Gin Craze; as the price of food dropped and income grew, consumers suddenly had the opportunity to spend excess funds on spirits. By 1721, Middlesex magistrates were already decrying gin as "the principal cause of all the vice & debauchery committed among the inferior sort of people". In 1736, the Middlesex Magistrates complained, It is with the deepest concern your committee observe

2491-446: Was available in the speakeasies and "blind pigs" of Prohibition -era America as a result of the relatively simple production. Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavourings. Similar infusions are possible with other fruits, such as damsons . Another popular gin-based liqueur with

2544-456: Was blamed for various social problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population. The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751), described by the BBC as "arguably the most potent anti-drug poster ever conceived". The negative reputation of gin survives in

2597-494: Was distilled from wine infused with juniper berries. They were making medicines, hence the juniper. As a medicinal herb, juniper had been an essential part of doctors' kits for centuries; plague doctors stuffed the beaks of their plague masks with juniper to supposedly protect them from the Black Death . Across Europe, apothecaries handed out juniper tonic wines for coughs, colds, pains, strains, ruptures and cramps. These were

2650-416: Was more successful, but it forced distillers to sell only to licensed retailers and brought gin shops under the jurisdiction of local magistrates. Gin in the 18th century was produced in pot stills , and thus had a maltier profile than modern London gin. In London in the early 18th century, much gin was distilled legally in residential houses (there were estimated to be 1,500 residential stills in 1726) and

2703-401: Was often flavoured with turpentine to generate resinous woody notes in addition to the juniper. As late as 1913, Webster's Dictionary states without further comment, "'common gin' is usually flavoured with turpentine". Another common variation was to distill in the presence of sulfuric acid . Although the acid itself does not distil, it imparts the additional aroma of diethyl ether to

SECTION 50

#1732793536172

2756-745: Was published in Louisville and included representative recipes from bars, and the club's page bears the signature of Louis Herring, providing as great authority as may be asked for contemporary sources. A recipe by this name appears in Boothby (1912) , where it is given as: This appears to be a confusion, and is more similar in ingredients (though not proportions) with the "Van Zandt Cocktail" in Straub (1913) . The version given in Baker (1939) harvtxt error: no target: CITEREFBaker1939 ( help ) is: The cocktail continued to be included in cocktail books over

2809-400: Was used to mask the bitter flavour of quinine , which was the only effective anti-malarial compound. Quinine was dissolved in carbonated water to form tonic water ; the resulting cocktail is gin and tonic , although modern tonic water contains only a trace of quinine as a flavouring. Gin is a common base spirit for many mixed drinks , including the martini . Secretly produced " bathtub gin "

#171828