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Concluding Remarks on Gin

Concluding Remarks on Gin.

In imitating gin, the manufacturer should be very careful and avoid the use of too much of any one particular flavor. The combinations given in our recipes may be altered both in the number of the ingredients and the quantities used. These variations are matters of fancy, as the object sought is merely to get a pleasant aroma. This, however, if carried to excess, will attract observation, and the manufacturer will fail in obtaining a perfect imitation. The flavor imparted by cardamoms, when used judiciously, is peculiarly agreeable and appropriate. That from juniper berries, or oil of juniper, gives the gin flavor. That from caraways or their oil is also in general esteem. Cassia, in extremely small proportions, also tells well. The only danger in the employment of all these articles is using too much of them. When this misfortune happens, the remedy is to add sufficient plain spirit to reduce the flavor to the proper standard. The creaminess and smoothness so much admired in Holland gin results chiefly from age, as it usually lies in bond some time before being consumed. This may be imitated by the addition of a little sugar syrup or clarified honey. A rich mellowness that combines well with gin, turning on the Holland flavor, is given by a very small quantity of garlic, say 4 or 5 cloves to 100 gallons, or about 15 grains of assafœtida, with 1 grain of ambergris rubbed to a powder with a little white sand or loaf sugar. The Dutch distillers, most noted for making this liquid, add a little pure Strasburgh turpentine, and a handful or two of hops to the spirit, along with the juniper berries. The former substance has a pale yellowish brown color and a very fragrant and agreeable smell, and tends materially to impart the fine aroma for which the best Holland gin