Ruby Taylor - Gin Made Me Do It - 60 Beautifully Botanical Cocktails

Post-Prohibition, cocktails moved out of the bar and into the home. Drinks parties were a chic way to mix and mingle, until World War II, that is. Drinkers in the US could still buy good-quality gin and whiskey, but in Britain shortages meant it was back to rough spirits and the taste of turpentine. After the war, gin struggled. A new generation turned to vodka to fuel their fun. Neutral-tasting, easy to drink and supposedly undetectable on your breath, it seemed more modern than gin, with its seedy past and aromatic flavour. Women swapped G&Ts to become VATGirls (vodka and tonics), and by the 1980s, gin was something you only kept around for your aunties at Christmas time.

All seemed lost for gin, until Bombay Sapphire was launched in 1988. Made to a 1761 recipe, boasting ten botanicals and sold in a stylish blue glass bottle, this was worlds away from the fusty bottles of gin the public had got used to. The gin market was suddenly a space where distillers could experiment. In the US, nearly 100 craft gin distilleries opened between 1990 and 2000. In the UK, laws that had stopped small-batch distilleries opening were slowly repealed. Since then, distilleries have opened across the country offering not just elegantly made London dry gins, but craft gins flavoured with hundreds of different botanicals, and even Old Tom gins have had a resurgence.

Gin has been around for more than 1,000 years, but there’s never been a better time to be a gin drinker than right now.

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