Gin by Lesley Jacobs Solmonson
A Global History (Reaktion Books - Edible)

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Mother’s Milk or Blue Ruin, Dutch Courage or Cuckold’s Comfort – the fanciful nicknames that gin has acquired only hint at its colourful story. The story begins with the aromatic juniper berry originally used by the Dutch to flavour the whisky-like genever. The drink then made its way to Britain, where cheap imitations laced with turpentine and other caustic fillers made it the drink of choice for poor eighteenth-century Londoners. Eventually replaced by the sweetened Old Tom style and then by London Dry, gin was introduced to the wider world by means of the British Empire, and during the Jazz Age became a mainstay of a new drinking culture: the cocktail.
Today classic cocktails like the Gimlet and the Negroni are embraced by drinkers who enjoy a new breed of modern gins, and gin has reclaimed pride of place in the world of mixology. Gin: A Global History will attract both cocktail aficionados and lovers of food history as it chronicles gin’s evolution from cheap liquor to modern alcoholic marvel.

About Lesley Jacobs Solmonson

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Lesley Jacobs Solmonson is a freelance writer and cofounder of the cocktail blog Her writings on food, wine, and spirits have been featured in Wine Enthusiast, Gourmet, Dining Out, and C magazine.
Published May 1, 2012 by Reaktion Books. 128 pages
Genres: History, Cooking. Non-fiction

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The Wall Street Journal

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the gin book gets the date wrong on an early cocktail book.) On the other hand, the gin book notes, pleasingly apropos of nothing, that people drank Fag-Co Asparagus Gin for "medicinal reasons" in the 19th century.

Jul 20 2012 | Read Full Review of Gin: A Global History (Reakti...

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