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The Gin Corner

Apre nel cuore di Roma il primo 'gin bar' italiano, The Gin Corner. Si trova in via di Pallacorda all'interno dell'Hotel Adriano, in un Palazzo del XVII secolo, accanto a quello dove il 29 maggio 1606 Caravaggio uccise il nobiluomo Ranuccio Tommasoni per un fallo contestato al gioco della pallacorda. Grazie alla disponibilità di più di 80 gin provenienti da tutto il mondo, il top bartender Patrick Pistolesi -coadiuvato da Davide Di Carlo- ha selezionato un menu d'eccezione. Oltre ai grandi cocktail a base di gin, dal Negroni al Clover Club al French 75, vengono serviti sorprendenti 'Gin & Tonic' abbinati ai vari gin ed acque toniche, e naturalmente sua maestà...il martini. The Gin Corner é aperto dalle 19 alle 24, dal lunedì al sabato, a tutti coloro che cercano un'occasione di relax in buona compagnia e con un'ottima musica. Ad accompagnare i drink gli squisiti assaggi preparati dalla chef Alessandra come l'uovo sodo al profumo di ginepro e salsa Bernese o gli arancini allo zafferano e gorgonzola piccante. A proposito del ginepro, l'ingrediente essenziale del gin fa bella mostra disé insieme agli altri 'botanicals' nella vetrina appositamente allestita dall'Antica Erboristeria Romana.

The Gin Corner

History of Gin

1600s
Dr FRANCISCUS SYLVIUS DE LA BOË

At the university town of Leiden created a juniper and spice-flavored medicinal spirit that he promoted as a diuretic, although claims have been made that it was produced prior to this by monks in Italy.
Genever (the Dutch word for Juniper) soon found favor across the English Channel; first as a medicine and then as a beverage.

1618-1648
'DUTCH COURAGE'

British troops fighting in the Low Countries during the Thirty Years'
War were given 'Dutch Courage' during the long campaigns in the damp weather through the warming properties of gin. Eventually they started bringing it back home with them, where already it was sold in some chemists' shops.

1689
WILLIAM OF ORANGE

King William III, better known as William of Orange, came to the English throne and made a series of statues actively encouraging the distillation of English spirits. Sometimes gin was distributed to workers as part of their wages and soon the volume sold daily exceeded that of beer and ale, which was more expensive.

1751
MADAME GENEVER

Madame Genever moves to Gin Lane: Hogarth's famous illustration was one of a pair funded by the brewing industry to illustrate that beer consumption was far healthier for individuals and for society as a whole than drinking gin.

1770
A MAN CALLED SCHWEPPE

Jean Jacob Schweppe first brought carbonated water to market.
This ingredient went on to revolutionize long drinks. Ironically, he saw his invention purely as a medicinal aid and developed five different levels of carbonation to be prescribed by doctors for various digestive ailments.

1798
THE COCKTAIL

The earliest-known use of the word "cocktail" in print appeared on 20 March 1798.
Presumably it took its name from a pair of remedies given to horses of mixed breed, whose tails were cut short or "cocked" to mark them as such.

1850
THE GIN AND TONIC

Created as an anti-malarial for British troops serving in India, it proved such as success that no one takes a chance today, even in areas where there has never been a case of malaria. Better to have a G&T, just to be safe.

1887
THE MARTINI

No one knows for certain the exact origin of the Martini.
Jerry Thomas, bartender at the Occidental Hotel in San Francisco, prints a bartending manual with a recipe for a 'Martinez', a few years later John D.
Rockefeller helps popularize the drink served to him by Signor Martini di Arma di Taggia, head barman at the Knickerbocker Hotel in New York. In any case, this simple gin drink was among the first created and consumed purely for pleasure, with the anesthetic effect that clearly demarked the end of the workday and the beginning of the evening's revelries.

1918-1933
PROHIBITION ERA

Those who wish to imbibe must go underground in the U.S. The Martini gains popularity due to easy access to gin, which does not need to be aged like whisky. Thirsty Americans, and out-of-work American bartenders descend on London at the start of Prohibition in the United States. These new arrivals ensured no Jazz Age London party was short of attendees.

1953
'SHAKEN, NOT STIRRED'

James Bond first ordered a drink to be shaken in Fleming's novel Casino Royale, when he requested a drink which would later be referred to as a "Vesper", named after the Bond girl, Vesper Lynd. Fleming and his friend Ivor Bryce created this variation of the Martini Cocktail in Jamaica.
Fleming's books and this cocktail defined sophistication for generations to come.

1990
MIXOLOGY

Dick Bradsell begins training a generation of young bartenders after reading David Embury's The Fine Art of Mixing Drinks and becoming inspired to master the art of mixing himself. This revived the nightclub cocktail, transforming it from spirit drowned in tonic or fruit juice to elegant and simple creations.

2009
GIN REVIVAL

Interest in gin has exploded over the last decade with independent producers flourishing all over the world and more emphasis on artisanal methods among the big distillers.

History of Gin

How to review gin

At The Gin Corner we like to see the purpose of the "gin flavor"
profile as way of trying to help you find a gin that you're going to love.
It isn't to detect every flavor, it's about gaining a broad overview of how strongly a gin reflects five of the primary ways that people talk about and categorize gins. Our flavor profile is an intensity diagram, which scores each gin from Low to High in each of the five categories. Although these may be self explanatory, let us take some time to go into exactly what we mean by each of the five.

1) Juniper
Juniper was intentionally placed at the beginning of the diagram, as juniper is the basis (both legally, and taste-wide) of gin as a spirit. A gin cannot technically be a gin without some juniper in it.
But that being said, the intensity of the juniper in a gin can fit anywhere within a broad spectrum. Also, there are herbal botanicals which may give off overtones of juniper-like spice. One thing this does not differentiate though is the softness/hardness of the juniper.
Monkey 47 tend to be all juniper, but the juniper is rather soft and creamy.
This differs in a large way from Junipero's strong prickly juniper. Both would score 'High', but the resulting juniper flavor differs in a significant way.

2) Spice
This is the category that encompasses the widest range of gin flavors.
Gins that score higher in the spicy dimension often prominently feature classic elements of the original gin formula such as coriander or cassia, or less common botanicals such as anise or clove. Spice tries to characterize a broad range of tastes which give a gin a certain warm mouthfeel and earthy depth. One of the hardest part of creating these narrow categories is figuring out where the truly exotic and unique elements go. One example that would fall in here is the strong black peppercorn notes of Bombay Sapphire East.

3) Floral
Many spices and herbs give off a flowery note. Vanilla and Saffron chiefly, but primarily floral notes reflect bright and sweet notes which are imparted from botanicals which are not part of the historic gin canon. Another aspect of gin which often times gives off floral notes is the choice of base.
Whereas wheat often has a very neutral scent, gins which have grape bases (G'vine for example) read as strongly floral, even if their botanical mix doesn't contain anything which is obviously floral. Another factor that commonly leads to 'floral' gins is post-distillation infusion. For example Hendricks'
rose notes result in a higher rating in the floral category.

4) Citrus
This category is also relatively easy to grasp: Lime, Lemon, Orange, Grapefruit, Pomelo and even Tangerine. A citrus (any citrus, step on
up) is part of the standard gin canon, so many gins exhibit some sort of presence in this part of the chart. But some are much more about the citrus than others. For example Bloom, Tanqueray Rangpur, and many others. Next to floral, this is the most widely expanding part of the gin market. Citrus is in nearly all top notch gins, but rarely until recently have distillers allowed citrus to steal the show.

5) Heat
Yes, not a traditional flavor. Heat is that unmistakable 'burn' that gin has. Sometimes people attribute it to juniper alone, but that's not the case. Again, it's about the subtle difference between hard and soft juniper.
Whereas Monkey 47 is a soft juniper, which feels smooth and intense, Oxley is pert, spiky, and definitely hot. Heat isn't only about proof. Sure, many overproof (>40%) gins taste hot but also some 40% gins do, such as Plymouth.
Does it smell of alcohol when you open the bottle? Does it burn harshly when you sip it neat? Is it going to really stand out strong in a martini ? These are some of the things that go into determining the heat of a gin.

Put it all together....and you have a new way of looking at gin. Once you know what you personally like, this way of reviewing gins will help you to understand which gins may be up your alley, and which may be not.

How to review gin

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