Gin has seen a remarkable resurgence here in the UK. Once nicknamed “mother’s ruin”, new appreciations of gin’s versatility have shaken off its former reputation. Craft distilleries are putting unique spins on this quintessentially British spirit – it’s an exciting time to enjoy gin!
From Calamity to Craftsmanship
Gin’s history is a tale of two eras. Its origins in early 18th-century London were marked by rampant overconsumption, immortalised by Hogarth’s Gin Lane engraving. This led to the 1751 Gin Acts regulating production. Over time, unlicensed “bathtub gin” gave way to reputable brands that elevated gin’s standing.
Today’s gin rebirth is built on artisanal craftsmanship, botanical exploration and responsible enjoyment of gin’s delightful flavours. As gin blogger Victoria Dewar says, “It’s night and day from the days of gin shutters and back-alley gin joints!””
All About Those Botanicals
Juniper berries alone distinguish gin from neutral grain spirits. While traditional botanicals like coriander, citrus peels and angelica root still feature, small-batch distilleries incorporate local botanicals for unique flavours. These range from fruity gins with strawberries or rhubarb to savoury variants with thyme, bay leaf or exotic spices.
Common Botanicals: Juniper, Coriander Seed, Angelica Root, Liquorice, Orange Peel, Cassia Bark
Unusual Botanicals: Lavender, Elderflower, Chamomile, Cinnamon, Nutmeg, Rose Petals, Seaweed
Indeed, gin’s versatility ignited the creativity of new distillers. As master distiller Desmond Payne of Beefeater told me whilst sampling his Seville Orange and Chamomile gins, “Gin offers endless opportunities for flavours”.
Serving & Pairing Tips
The classic gin & tonic remains a perfect summer refresher. For exquisite gin cocktails, expert mixologist Tia Callum recommends her refreshing Cucumber Gin Rickey:
- 2oz Tanqueray Sevilla Gin
- Juice of 1 lime
- Slim tonic water
- Cucumber garnish
My Perfect G&T:
- Premium gin (Berkeley Square is my favourite)
- Fevertree Naturally Light Tonic
- Squeeze of pink grapefruit
- Plenty of ice!
Gin also pairs deliciously with citrusy and herb-accented dishes like seafood linguine, garlic prawns or lemon chicken. “It has an incredible affinity with Mediterranean flavours,” says chef Gino D’Acampo. Sage advice, Gino!
Raise a Glass
From botanical exploration to responsible drinking, today’s gin culture champions craftsmanship, flavour diversity and enjoying gin’s splendid versatility sensibly in mixology and food pairings. As gin blogger Victoria Dewar says, “Here’s to the ongoing renaissance of remarkable gins across the kingdom!” Chin chin!