Which berries are used to flavour gin
"beverage of no less than 40 per cent ABV (80 proof) that possesses the characteristic flavour of juniper berries. Gin produced only through distillation or redistillation of aromatics with an alcoholic wash can be further distinguished and marketed as ""distilled gin"". The Canadian Food and Drug Regulation recognises gin with three different definitions (Genever, Gin, London or Dry gin) that loosely approximate 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 labeled as Dry Gin or London"
"8–10 months in a few species, and about 24 months in ""J. drupacea""). The mature, dark berries are usually but not exclusively used in cuisine, while gin is flavoured with fully grown but immature green berries. The flavor profile of young, green berries is dominated by pinene; as they mature this piney, resinous backdrop is joined by what Harold McGee describes as ""green-fresh"" and citrus notes. The outer scales of the berries are relatively flavourless, so the berries are almost always at least lightly crushed before being used as a spice. They are used both fresh and dried, but their"
"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, 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 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 most common botanicals used in gin distillation, often used in concert with Juniper berries and coriander as gin's chief aromatic accord. They are also used in absinthes, aquavits, and bitters, in addition to culinary uses such as jams and omelettes. The hollow stems of ""Angelica archangelica a""re also eaten. The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy. The fruits are tiny mericarps and are used in the production of absinthes, gins, and other alcoholic drinks. Seeds of a Persian spice plant known as Golpar (""Heracleum persicum"")"
"brands will replace the word ""gin"" with their own brand or initial in recipes. For instance, ""Sapphire and Tonic"" for Bombay Sapphire, ""Hendrick's and Tonic"" for Hendrick's Gin (garnished with cucumber to further distinguish it), or ""T&T"" for Tanqueray. Gin and tonic is traditionally garnished with a slice or wedge of lime, often slightly squeezed into the drink before being placed in the glass. In most parts of the world lime remains the only usual garnish; however, in the United Kingdom it has become common to use lemon as an alternative fruit; use of both fruit together is known as"
"Ginjinha Ginjinha or simply Ginja, is a portuguese liqueur made by infusing ""ginja"" berries, (sour cherry) (""Prunus cerasus austera"", the Morello cherry) in alcohol (aguardente is used) and adding sugar together with other ingredients. Ginjinha is served in a shot form with a piece of the fruit in the bottom of the cup. It is a favourite liqueur of many Portuguese and a typical drink in Lisbon, Alcobaça and Óbidos. Other regions produce ginja with protected designation of origin, for example the ""Ginja"" ""Serra da Estrela"". The Ginjinha of the ""Praça de São Domingos"" in Lisbon was the first establishment"
"angelica root, angelica seeds, coriander seeds, liquorice, almonds, orris root, seville oranges and lemon peel) to create the full-bodied and robust flavour so distinct in this gin. As the James Burrough's Company went into rapid expansion, there was a requirement to increase distilling capacity and in 1908 a new larger Beefeater distillery was built in Lambeth. The Beefeater production moved in 1958 to Kennington, London. English still manufacturer John Dore was commissioned to create a new larger set of copper stills mimicking those of the former Chelsea Distillery. In February, 2013, Pernod Ricard announced that the company would begin construction"
"clear, non-vintage, un-aged gin distilled from apple spirits. It contains a blend of 11 botanicals, including Juniper, Coriander seeds, Liquorice, Lemon and Orange peels, Hops, elderflower and Bramley apples, among others. Launched in Spain in 2012, Chase GB Extra Dry Gin uses Chase Vodka as its base. To create the gin, the vodka is infused with juniper buds and berries, along with 10 botanicals including Cinnamon, Nutmeg, Ginger, Almond, Coriander, Liquorice and Lemon. In 2016, it won a double gold award at the San Francisco World Spirits Competition. Other gin products made by Chase Distillery include: Since 2012, Chase Distillery"
"Oeste regions, there are several producers of this traditional liqueur. In Óbidos, Ginjinha is commonly served in a small edible chocolate cup. The ""Ginja de Óbidos e Alcobaça"", the fruit produced Alcobaça and Óbidos area, in Portugal, has applied for a PGI status in 2013. Ginjinha Ginjinha or simply Ginja, is a portuguese liqueur made by infusing ""ginja"" berries, (sour cherry) (""Prunus cerasus austera"", the Morello cherry) in alcohol (aguardente is used) and adding sugar together with other ingredients. Ginjinha is served in a shot form with a piece of the fruit in the bottom of the cup. It is"
"flavored. The most common flavors consist of mint, wintergreen, straight and natural, these are typically made by all brands. The list keeps on going with brands such as Skoal, Kayak and Tough Guy, which make many fruit flavours such as grape, cherry, apple, orange, lemon/citrus, peach, and watermelon. Grizzly has modified their wintergreen and mint flavours, selling separate products called ""dark mint"" and ""dark wintergreen"". An alcohol-flavored product has been sold by Copenhagen, which released a limited edition ""black"" flavor, which was made to taste similar to bourbon. Seneca is a tobacco brand that produces a rum flavour. Dipping tobacco,"
"ginger beer or ginger ale. In Japan, a similar liqueur called ""umeshu"" is made by steeping whole Japanese apricots (""ume"") and sugar in ""shōchū"", a spirit made from distilled rice wine. Sloe gin Sloe gin is a red liqueur made with gin and sloe (blackthorn) drupes, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume. However, the European Union has established a minimum of 25% ABV for sloe gin to be named as such. The traditional way of making sloe gin is to soak the sloes in"
"(""tsitsibira""), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands. In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea. ""Myoga"" (""Zingiber"
"berries. In most cases, sugars must be added to the berry juices in the process of Chaptalization to increase the alcohol content of the wine. Examples of fruit wines made from berries include: elderberry wine, strawberry wine, blueberry wine, blackberry wine, redcurrant wine, huckleberry wine, goji wine and cranberry wine. Berries are used in some styles of beer, particularly framboise (made with raspberry) and other fruit lambics. Currants, raisins and sultanas are examples of dried grape berries, and many other commercially important berries are available in dried form. Berries are perishable fruits with a short shelf life, and are often"
"spirals and stuffing it with salt. The pickle is usually consumed with yoghurt rice called ""thayir sadam"". The fresh fruit is also used frequently in ""pachadis"". The Belgian ""Witbier"" (white beer) is made from wheat beer spiced with the peel of the bitter orange. The Finnish and Swedish use bitter orange peel in gingerbread (""pepparkakor""), some Christmas bread and in ""mämmi"". It is also used in the Nordic ""glögi"". In Greece and Cyprus, the ""nerántzi"" or ""kitrómilon"", respectively, is one of the most prized fruits used for spoon sweets, and the ""C. aurantium"" tree (""nerantziá"" or ""kitromiliá"") is a popular"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"Rhubarb and Ginger Gin Rhubarb and Ginger Gin or Rhubarb Ginger Gin is a sort of infused liquor. It is produced commercially by several companies, but can be made at home by infusing gin with rhubarb. The infused gin can be consumed as is or used as a base for mixed cocktails. Key ingredients are gin, ginger and rhubarb with the last ingredient turning the whole drink pinkish. Lemon zest and sugar are also typically part of the drink and it is often garnished with lemon. Typically rhubarb and ginger gin is topped up with iced water, rarely without water."
"efficiently extracts flavours from them, which are carried out of the basket along with the alcohol until they reach the condenser. Only the lighter, sweeter and floral flavours are able to be extracted by this method, which gives the spirit its distinctive character. The final Hendrick's gin is a blend of these two spirits, with an addition of cucumber essence and rose petal essence. Hendrick's suggests that the gin be served with tonic water over ice garnished with cucumber instead of the traditional citrus. Hendrick’s Gin’s Master Distiller, Lesley Gracie, suggests an alternative serving, in which the gin is mixed"
"mixed drinks, including the martini. Secretly produced ""bathtub gin"" was available in the speakeasies and ""blind pigs"" of Prohibition-era America as a result of the relative 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 or beach plums. Another popular gin-based liqueur with a longstanding history is Pimm's No.1 Cup (25 per cent alcohol by volume), which is a fruit cup flavoured with citrus and spices."
"recipes are, to modern tastes, exceptionally sweet. So perhaps standard Centerbe was routinely sweetened to make it palatable. Bols and Grand Marnier both formerly made red curacaos. Coates, then owners of Plymouth Gin, subsidised the publication of 1700, and in return became the 'named' gin brand in almost all the recipes. <br> Centerbe Centerbe or Centerba (italian for """"one hundred herbs""""), is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical abruzzese liquor in central Italy and it's made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild."
"in with the other twelve to ensure a consistent outcome. The traditional Napue gin and tonic recipe that won at the IWSC is served with a Fever-Tree Indian Tonic Water, cranberries and rosemary. Koskue is a rye gin made by adding black pepper, orange peel, birch and cranberries to a base rye spirit aged for three months in a medium-charred American oak barrel. Juuri (""root"") is an unaged rye whisky, which began production in 2014. Additionally, Kyrö produces small batch experiments developed by external beverage experts under the Kyrö Study label, such as the Smoke & Rye spirit—and since 2016"
"stricta"", 南沙參), Indian bread (""Wolfiporia extensa)"", 茯苓), pomelo peel (""Citrus maxima"", 化橘紅), chinese bellflower root (""Platycodon grandiflorum"", 桔梗), pinellia rhizome (""Pinellia ternata"", 半夏), Schisandra seed (""Schisandra chinensis"", 五味子), Trichosanthes seed (""Trichosanthes cucumerina"", 瓜蔞子), coltsfoot flower (""Tussilago farfara"", 款冬花), thinleaf milkwort root (""Polygala tenuifolia"", 遠志), bitter apricot kernel (""Prunus armeniaca"", 苦杏仁), fresh ginger (""Zingiber officinale"", 生薑), licorice root (""Glycyrrhiza uralensis"", 甘草), and menthol in a syrup and honey base. It is common to take the preparation right from the bottle served in a tablespoon. It can also be prepared as a drink, by dissolving a tablespoon full in hot water. Nin"
"Ginger ales are not brewed. Ginger beer is still produced at home using a symbiotic colony of yeast and a ""Lactobacillus"" (bacteria) known as a ""ginger beer plant"". Ginger beer has experienced a marked increase in popularity in recent years accompanying the popularity of cocktails based on it, such as the Moscow Mule and the Dark 'n' Stormy. As early as 500 BC, ginger was used as a medicine and for flavouring food in Ancient China and India. In the western hemisphere, ginger was used to spice up drinks. During the Victorian era, it was used to brew an alcoholic"
"decoration material, but may also be enjoyed on their own. The roots and seeds are sometimes used to flavor gin. Its presence accounts for the distinct flavor of many liqueurs, such as Chartreuse. Among the Sami people of Lapland, the plant is used to make a traditional musical instrument the ""fadno"". Seacoast angelica (""A. lucida"") has been eaten as a wild version of celery. In parts of Japan, especially the Izu Islands, the shoots and leaves of ""ashitaba"" (""A. keiskei"") are eaten as tempura, particularly in the spring. ""A. sylvestris"" and some other species are eaten by the larvae of"
"Many commercially available pumpkin ales are made with pumpkin pie spices without any actual pumpkin. Spices may be added to the wort during the boil or spices or spice extract may be added at any time during fermentation depending on desired results. Spices used in brewing include: Other, less common flavourings include chocolate, coffee, milk, chili peppers and even oysters. Beer may be brewed with a fruit or vegetable adjunct or flavouring. Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style"
"(used as condiment). They also used horsemint (used as condiment), juniper berries, Lamb's-quarters leaves, locust flowers, locust pods, mesquite pods, mint (used as condiment), mulberries, pennyroyal (used as condiment), pigweed seeds (used for flatbread), pine inner bark (used as a sweetener), pinyon pine nuts, prickly pear fruit (dethorned and roasted), purslane leaves, raspberries, sage (used as condiment), screwbeans, sedge tubers, shepherd's purse leaves, strawberries, sunflower seeds, tumbleweed seeds (used for flatbread), vetch pods, walnuts, western white pine nuts, western yellow pine nuts, white evening primrose fruit, wild celery (used as condiment), wild onion (used as condiment), wild pea pods, wild"
"or used for juice or in jams, pies, crumbles, fruit syrups, and country wines. In common with other blackberry/raspberry hybrids, loganberries can be used interchangeably with raspberries or blackberries in most recipes. In the UK fresh or canned (tinned) loganberries are often paired with English Sherry trifle, or their juice (or syrup) paired with the Sherry wine. Loganberry is a popular beverage flavoring in Western New York and parts of Southern Ontario, where it became popular due to being sold at the amusement park at Crystal Beach, Ontario. Even though the park has long been closed down, several companies still"
"Grenadine Grenadine is a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a deep red color. It is popular as an ingredient in cocktails, both for its flavor and to give a reddish/pink tint to mixed drinks. The name grenadine originated from the French word ""grenade"" which means pomegranate, with ""pomme"" meaning apple and ""granate"" derived from the Italian word for seeds. Grenadine was originally prepared from pomegranate juice, sugar, and water. As grenadine is subject to minimal regulation, its basic flavor profile can alternatively be obtained from a mixture of"
"It is common for rhubarb and ginger gin to be served as 'rhubarb ginger gin and tonic', typically consisting of 2 shots of gin, which is then topped up with tonic water. This is served in a highball glass over ice. Rhubarb and Ginger Gin Rhubarb and Ginger Gin or Rhubarb Ginger Gin is a sort of infused liquor. It is produced commercially by several companies, but can be made at home by infusing gin with rhubarb. The infused gin can be consumed as is or used as a base for mixed cocktails. Key ingredients are gin, ginger and rhubarb"
"is a mid-pungency gin, with a more complex and assertive taste than London dry gin. Citadelle (gin) Citadelle Gin is a French brand of Gin that was first released in the late 80s. It is produced by Maison Ferrand in Cognac, France. It is named after the only Royal Distillery in the 18th century that was built in Dunkirk, France. It is packaged in a decorated bottle that notes each of the 19 botanicals used in its production. Its primary market is Spain. In September 5, 1775 received a royal grant to produce genièvre at the Citadel of Dunkirk. This"
"can be flavoured with many botanicals including cinchona bark (the source of quinine), gentian root and fruit, and typically don't contain wormwood, or flavours of wormwood, that vermouths historically have. Two types include Quinquina and Americano. Quinquina uses cinchona as a main flavouring ingredient. Brands of this type of aromatised wine aperitif include Lillet, Dubonnet and Byrrh. Americano uses gentian root as the main flavouring ingredient. The name comes from the Italian 'Amer' meaning bitter, rather than any reference to 'America'. Brands of this type of aromatised wine aperitif include Cocchi Americano and Vergano Americano. Lillet is a French aromatised"
"care is often taken so as to not burst the berries. Frozen or dried berries may be preferable for some baked berry products. Fresh berries are also often incorporated into baked berry desserts, sometimes with cream, either as a filling to the dessert or as a topping. Berries are often added to water and/or juiced, as in cranberry juice, which accounts for 95% of cranberry crop usage, blueberry juice, raspberry juice, goji berry juice, acai juice, aronia berry juice, and strawberry juice. Wine is the principal fermented beverage made from berries (grapes). Fruit wines are commonly made out of other"
"available in both neutral and citrus flavours. Its main market is the United States. Tanqueray Rangpur Gin was introduced in Maryland, Delaware, and Washington, D.C. in the summer of 2006. It has a strong citrus flavor, the result of rangpur limes, ginger, and bay leave being added during the final distillation process. It is produced at 82.6 proof (41.3% abv) and is now available throughout the United States. Tanqueray Malacca Gin was introduced in 1997 as a ""wetter"" alternative to the London Dry, with more sweetness and a stronger fruit palate (most notably grapefruit). Discontinued in 2001, Diageo announced on"
"Ginger wine Ginger wine is a fortified wine made from a fermented blend of ground ginger root and raisins which was first produced in England. It is often fortified by being blended with brandy (especially cognac). Ginger wine can be drunk with ice (""on the rocks""), or without ice (either ""neat"" or ""straight up""), and is frequently used as an ingredient—along with whisky (typically a blended Scotch whisky)—in a ""Whisky Mac"" (the shortened form of ""Whisky Macdonald""). Ginger wine can also be served mixed with other beverages, such as lemonade, ginger ale, bitter lemon or diluted with water. Ginger wine"