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Martin Miller's gin- M-M good

Edited by Darryl Beeson

Gin. The Dutch defined it, the English edified it, and the New World demonstrated the power of irresistible attraction in the stuff. Now, it seems that Martin Miller's has perfected gin even further. Complex, sophisticated, packing concentrated flavors, though not dominated by juniper (sort of like brushing your teeth with a small Christmas tree), realize that the pour is both oily and elegant compared to the other brand leaders. 

First, some history, as gin was invented, like many spirits, as a medicine. It was thought that Monks may have been making a style of gin since the 12th century, nothing was recorded then and it was not until the 17th century that the first actual recipe for gin was written down. Gin does that to one's secretarial skills. The first mention of gin in Great Britain can be found in 'The Diary of Samuel Pepys', on 10th October 1633. He professes of a 'strong water' made with juniper, which can be drunk for medical purposes.

When the Dutch settlers landed in the West Indies in mid 1600s, they started to come down with a tropical fever. The man that tried to cure them was Dr. Franciscus Sylvius de la Boe who was a chemist at the University of Leyden, in Holland. His intention was to invent a medicine using the diuretic qualities of the juniper berry that would clean the blood, flush out the kidneys and hopefully cure the Dutch settlers. He produced a medicine, which used neutral grain spirit flavoured with the juniper berry and called it 'genievre', being French for juniper. Whether this potion worked or not, the Dutch took a liking to it and started producing it and drinking it regularly. A snout-full a day keeps the Doctor away.

In 1688, while the British troops were fighting in Holland during The Thirty Years War, they discovered 'genever' (as it was commonly known then), which was labelled as 'Dutch courage' by the British due to the fearlessness of the Dutch going into battle after having a swig of the spirit. The British then abbreviated the word further and the word 'gin' stuck. Following the Accession of the Dutch Prince, William of Orange in 1688 in England, war was declared with France and efforts were made to stop the importation of French produce including Brandy (which at the time was drunk heavily). The King wanted to encourage the drinking of locally produced spirits in order to gain duty and finance the war. He allowed anyone to produce gin as long as duty was paid and also encouraged it to be made from corn, which farmers had a glut of from several large harvests.

By 1742, Gin consumption had risen to 19 million gallons (ten times the amount consumed today - It was also of a higher strength as it was drunk straight from the still). The taxes were so low at the time that a pint of gin was cheaper than a pint of beer. Gin became the drink of the working classes and many women turned to gin as a form of escapism from the sweat shops and factories of the industrial revolution in which they worked. Gin was often nicknamed 'mothers ruin'.

Excesses, licensing laws and taxation were reformed and gin climbed the social ladder once more. While the rum ration was being given out to all sailors in the navy, the officers and surgeons took with them bottles of gin (for medicinal purposes, one presumes). Speaking of medicinal, gin and tonic took off in India when British colonialists used the quinine in the tonic water to ward off malaria and used the gin to give it some kick. A toast to medicine!

During the jazz era, gin became very fashionable. This was the great cocktail age of the 20's and 30's, when gin was part of very self-respecting drinker's lifestyle. Great characters who sum up the mood of this intoxicating era include Josephine Baker, (exotic dancer, jazz singer and spy), Duke Ellington (great jazz musician) or Al Capone (gangster). Many of today's classic drinks were created using gin during this time, such as the classic martini.

During prohibition in the United States and Canada, 'Bathtub gin' became popular. This was when a large quantity of low- quality spirit was poured into a bathtub and juniper oil with spices and other flavourings were added before letting it to soak for a few days. Prohibition also led to the rise of illegal bars — or 'speakeasies'. This name came from the need to whisper, or 'speak easy,' in order to get into the bar. A secret knock or password would allow a drinker to gain access to a bar that was perhaps hidden by a tea room or other unassuming shop front. Inside however, there would be entertainment, maybe music or cabaret and of course gin drinking. Perhaps some of today's more unusual cocktails were born in this crazy era?

The Martin Miller's Gin is distilled using over eight precise botanicals and aromatics, including selected Tuscan juniper, cassia bark, angelica, Florentine orris, liquorice root, coriander, finest Seville citrus peel, ground nutmeg, and cinnamon bark. But that is not all, there is one last ingredient they have omitted to mention, in fact it is a secret not even known to their head distiller.

The source of botanicals can change from time to time depending upon the quality of the local harvest. All botanicals are carefully selected by a specialist supplier and in the case of Juniper berries, rigorously batch tested by laboratories before acceptance. As with all natural products, quality and yields of the essential constituents can vary from season to season. Quality monitoring of ingredients is an important part of the distilling process. The botanicals are steeped overnight in the spirit to allow a greater infusion of flavor before the still is fired up the next day. Martin Miller's uses a smaller part of the 'heart' than other brands, making it a more costly and time consuming product to make.

At the end of a meal, might there be trouble deciding between a decadent dessert and an after-dinner drink, now there is no problem. The hottest (chilled) dessert includes ingredients from the liquor cabinet. The Martin Miller inspired Gin & Tonic sorbet is a refreshing citrus dessert that can be made in advance to serve at a future gatherings, or for personal enjoyment.

Martin Miller’s Gin & Tonic "Granite"
2 cups sugar
2 tbsp confections sugar
2 cups seltzer
Juice of 6 lemons, strained
2 cups of tonic
12 oz of Martin Miller’s Gin (editor's decision)

Bring the sugars, seltzer and lemon juice to a boil, stirring occasionally. Remove from heat. Stir in Martin Millers Gin and tonic. Refrigerate until cold, and then chill to a rough-slush stage in an ice cream/sorbet maker. Store in a freezer, well covered and sealed.

If there is no ice cream/sorbet maker, transfer the devine mix to a shallow container; put into the freezer; stir with a fork once every hour for about 5 hours or until arriving at slush stage. Garnish with a mint sprig, scoop of lemon curd or some fresh lemon zest. One does not have to be a lush to positively receive this well-chilled slush. Second helpings, please rush. Regarding contents, please hush.

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If gin is indeed a medicine, then Darryl Beeson is ahead of the curve for good health. Though he may consume spirits, he knows wine, food and travel. Life is a challenge for such a journalist.

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