Gin is still in

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

Never have I seen so many people or­der­ing or mak­ing gin and ton­ics than dur­ing the last two years.

Yes, gin is still in, in part be­cause of its range, thanks to dif­fer­ent botan­i­cals that vary from brand to brand.

“Gin has so much char­ac­ter,” con­firmed Peter Hunt, mas­ter dis­tiller for Vic­to­ria Spir­its on Van­cou­ver Is­land. Hunt’s flag­ship Vic­to­ria Gin uses all­spice, nut­meg, rose petals, or­ange peel, lemon peel and cin­na­mon bark, among other botan­i­cals, in the dis­til­la­tion process. These in­gre­di­ents im­part a spicy, flo­ral and cit­rus bou­quet and flavour that bal­ance the tra­di­tional ju­niper notes.

An­other rea­son for gin’s resur­gence is, as with ver­mouth, the rise in pop­u­lar­ity of clas­sic cock­tails. Back in the day there was no vodka, but gin gave us the Avi­a­tion cock­tail, Corpse Re­viver, Gimlet and Tom Collins. Hear, hear!

Try it in: a Cana­di­ano, a mar­tini-meets-G&T craft cock­tail that hits all five trends dis­cussed here.

Tip: Pre­fer to sip your spir­its? Try Oaken Gin, a bar­rel-aged gin from Vic­to­ria Spir­its.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.