Juniper used to be a miracle berry. The ancient Egyptians believed it cured jaundice; the ancient Greeks thought it was a performance-enhancing drug and a remedy for colic. The Roman physician and father of medicine Dioscorides hailed the berry steeped in wine as a combative for chest ailments. Today, however, it’s mainly the botanical that defines the clear spirit of gin.
That’s just one of the facts you’ll learn in Dave Broom’s new book. The author of “Whisky: The Manual” is following up with another spirits guide, “Gin: The Manual” (Mitchell Beazley, $19.99).
Part history, part gin brands encyclopedia and part cocktail recipe book, Broom’s latest explores how the spirit has risen and fallen in the popular consciousness over the centuries. Now that gin is definitely in, he’s hoping his book will serve as a way to distinguish one brand from another on the bar shelf as more and more appear there each year. “Gin: The Manual” also has a handy collection of gin recipes, including these from popular New York bars below.
Jasmine
1 1/2 oz. gin
3/5 oz. Combier triple sec
1/2 oz. Campari
3/5 oz. fresh lemon juice
1/2 oz. simple syrup
Pansy flower, to garnish (optional)
Shake all the ingredients together and fine strain into a cocktail glass. Garnish with a pansy, if available.
— Naren Young of Fork & Shaker in New York City
Old Friend
1 1/2 oz. London dry gin
4/5 oz. pink grapefruit juice
1/2 oz. Campari
1/4 oz. St Germain elderflower liqueur
Lemon twist, to garnish
Shake the ingredients with ice, then strain into a chilled coupe glass. Garnish with a lemon twist.
— Jim Meehan of PDT in New York City
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