The second Saturday in June is all dedicated to gin. World Gin Day is celebrated on 12 June this year, one more reason to explore his world and above all to drink a cocktail while toasting with friends. The origins date back to 2009 and to Scotsman Neil Houston, who created this day in honor of juniper schnapps to bring people from all over the world together around a glass of gin. A toast to World Gin Day!
It was 2009 and we can say that Neal was a precursor, because World Gin Day has become a real day to celebrate, at home or at the bar, but strictly with a gin and tonic in hand. Thanks to social networks, the phenomenon has not only spread, but has grown dramatically, also thanks to the passing of the blogger to another blogger, Emma Stokes (known as Gin Monkey), who created a platform for the event, involving 30 countries around the world, about 50 million people and thousands of bars.
The juniper-flavored distillate is growing almost double-digit this year as well. After whiskey, it is the best-selling, but it is in first place for ease of drinking and use; it is in fact extremely versatile, perfect at different times of the day and above all it manages to express the great biodiversity of each country. Just think that in Italy alone there are about 400 gins, many of which are produced in very few bottles, while in the world there is no state that does not have at least one to its credit, produced using local herbs and spices.
Hence the element of success, personalization: working on an alcoholic base it is possible to sign a label with your own idea of taste using a flavoring of your choice, from flowers to roots, from rosemary to algae, mountain pine, grapes and currants black, myrtle, saffron, mint,
No distillate offers this possibility, which is why it is loved not only by consumers but also by various bartenders and producers.
Let’s start with a simple but harmonious and tasty cocktail, made with Dry Gin Koval, one of the most prestigious labels, distributed in Italy by Pellegrini.
History : Gin Day: all the creative side of the distillate
Today it is one of the principles of mixology, but in reality, like many spirits, it was born for a completely different purpose. Legend has it, in fact, that it was invented around the mid-1600s in Holland by Franciscus Sylvius De La Boe, who in an attempt to “cure a third of all diseases” synthesized ancient botanical techniques – coming in part from the research of the Salerno School – in search of a new preparation that would favor the diuretic abilities of the human body. A preparation far from being the cool spirit of today, which however turned out to be an effective invigorating, so much so that in a short time it became very famous.
The “Geneva” (from Juniperus, the Latin name of juniper) has spread over the centuries passing from Holland to England, where today the only Doc in the world of Gin, the Doc Plymouth, is held and here it took root despite the period of controversial fortunes and overcoming – almost unscathed – the promulgation of George II ‘s Gin Actthat, in an attempt to stem the alcoholism of the British population, drastically raised the price and thus surviving to the present day, to get married with tonic water.
World Gin Day – 14 cocktails to try now
1. The Bee’s Knees
- 60ml KOVAL Dry Gin
- 20ml of lemon juice
- 15ml of honey
Shake the ingredients with ice. Strain and serve with a lemon zest for garnish.
But you know, it is difficult to imagine gin without its soul mate, tonic water . The correct proportion to make a good gin and tonic is usually ¾ tonic water and ¼ gin, but it varies according to everyone’s tastes and “personality”. On the occasion of the world day dedicated to juniper-based distillate, Fever-Tree (perhaps the best known company of tonic water) offers some tips for making a great gin and tonic, playing on its 5 different types on the market, from the Aromatic produced with allspice berries from Jamaica, vanilla from Madagascar and angostura bark from South America, in the Elderflower style obtained from elderberry petals from Gloucestershire.
2. The classic Gin & Tonic:
- ¼ of your favorite gin
- ¾ of Fever-Tree Indian Tonic
Garnish: slice of orange or lemon zest
3. Hendrick’s & Tonic
- ¼ Hendrick’s Gin
- ¾ Fever-Tree Elderflower Tonic Water
Garnish: a slice of cucumber
4. Mediterranean Gin & Tonic
- ¼ Gin Mare
- ¾ Fever-Tree Mediterranean Tonic Water
Garnish: fresh thyme or rosemary
5. Home Collins
- 50ml Connaught Bar Gin / alternatively a London Dry style gin
- 20ml Sherbet with lemon and sage homemade
- 5 drops of Bobs bitter with lavender
- 150ml Kombucha strawberry & tulsi (FIX8 Kombucha)
Garnish with a strawberry
Preparation: Pour the ingredients into a mixing glass (alternatively in a jug) filled with ice cubes. Mix and strain into a tall glass filled with ice. Garnish with a strawberry.
6. Almond Martini with lemon with almond and cherry mousse
- 55 ml of Malfy Gin (or a citrus gin)
- 100 gr of Amaretto Disaraonno (or almond liqueur)
- 200 gr of water scented with cherries
- 50 gr of sugar syrup organic cane
- 6 g of gelatin for food.
Method: Prepare an iced Martini Glass (from the freezer), pour the Gin (always from the freezer). All the ingredients for the foam are placed in a siphon for food use: Disaronno amaretto, water scented with cherries, organic cane sugar syrup, jelly for food. Once the Co2 has been inserted into the siphon for food use, the foam is poured over the Malfy Gin previously poured Garnish with amaretti crumble and fresh basil.
7. Firm’s Fizz
- 10 ml basil syrup
- 10 ml Peter in Florence gin
- 10 ml Campari (or a bitter)
- 75 ml cold brew coffee
- 30 ml top tonic
Procedure: First put the basil syrup, add in quantity Gin Peter in Florence and Campari are the same, fill the glass with ice, pour in the cold brew, that is the cold extracted coffee. Close the drink with a top of tonic water, garnish with mint leaves and lemon zest.
8. Spicy Oddity
- 4 cl of Gin Rivo
- 4 cl Bitter Roger (Vecchio Magazzino Doganale)
- 4 ccl Red Vermouth Italya
- 1 drop of angostura
Procedure: pour all the ingredients into a mixing glass, mix for 30 seconds and pour the cocktail into a cup previously cooled with ice. Garnish with dehydrated orange and rosemary. The botanical notes of Gin Rivo – lemon balm and thyme in the first place – are combined with the spicy and citrus scents of the Roger bitter, bringing together the Italian scents from Lake Como to the Calabrian Apennines, where the two products come from. The rhubarb and orange zest closure reminds us of the presence of Romagna Vermouth and Angostura.
9. Mistral Gin Fizz
- 45 ml MACCHIA Gin Selvaggio
- 25 ml MACCHIA Vermouth Bianco Maestrale
- 22.5 ml Fresh lemon juice
- 22.5 ml Pompía sugar
- 15 ml Pasteurized egg white
- Top Soda
- Pinch of salt
Procedure: Put the ingredients in the shaker and shake to mix everything, then pour the ice into the container and shake again. Then strain into a chilled glass and decorate with lemon zest.
10. Flapping of wings
- 40 ml Gin Bombay
- 20 ml Butterfly pea tea syrup
- 25 ml Fake lime (or lemon juice)
Procedure: Shake together a part of gin and a part of Butterfly pea tea syrup, just to cool and dilute, once shaken they are poured into a low and large glass with a nice cube of ice, then serve the fake lime (water and citric acid) separately in an ampoule and add it to the customer. inside the glass is mixed with a stirrer to have the wow effect.
- 60ml gin VII Hills
- 15ml olive leaf vermouth
- A few drops of aged marsala
- Laurel essence
Procedure: Mix in a mixing glass with ice and strain into an iced martini glass, sprinkle the cocktail with the essence of laurel. The result will be a drink that contains the scents and essence of Rome.
12. All day
- 2 cl lemon juice
- 1.5 cl honey
- 3 cl ginger liqueur
- 4.5 cl Tanqueray gin
Procedure : pour the ingredients into the shaker, taking care to respect the order of the recipe. Shake everything well and serve in a glass filled with ice. Garnish with lemon zest and black cherry. A very summery Sour, perfect to be drunk on the whole dish and also paired with meat dishes.
13. All Fresh
- 4 CL London dry Gin
- 1 Schweppes original tonic
- 1 long cucumber peel
- 1 slice of cucumber
- 2 lime wedges
- 1 slice of lime
- 1 sprig of rosemary
- 10 grams of cane sugar
Procedure: lightly crush with the pestle directly into the tall double tumbler glass: the 2 lime wedges, 3 \ 4 rosemary needles, the brown sugar and the cucumber slice, then add the ice, the Gin, the tonic water and decorate with a long slice of cucumber, a slice of lime, a sprig of rosemary and a compostable straw.
14. Bombay Brumble
- 5 cl of Bombay Bramble
- 2.25 ml of fresh lemon juice
- 3.20 ml of sugar syrup (2: 1 ratio)
- Gasket:1 slice of lemon2 blackberries1 raspberry
Procedure: Pour all the ingredients into a glass, preferably a Rocks Glass, mix everything with a bar spoon. Break the ice and then pour it into the glass, garnish with lemon, blackberries and raspberries and serve.