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
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.
British troops fighting in the Low Countries during the
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
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.
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.
A MAN CALLED SCHWEPPE
Jean Jacob Schweppe first brought carbonated water to
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
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.
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.
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.
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.
'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
Fleming's books and this cocktail defined sophistication
for generations to come.
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.
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
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
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
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
4) Citrus This category is also relatively easy to grasp: Lime,
Lemon, Orange, Grapefruit, Pomelo and even Tangerine. A citrus (any citrus,
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
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
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.