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They are also used in the Italian region of Apulia, especially to flavour brines. Juniper, typically J. communis, is used to flavor gin, a liquor developed in the 17th century in the Netherlands. [5] The name gin itself is derived from either the French genièvre or the Dutch jenever, both of which mean "juniper". [1]
Patxaran is made by soaking sloe fruits, collected from the blackthorn shrub, along with a few coffee beans and a cinnamon stick in anisette, for one to eight months. [2] The process produces a light sweet reddish-brown liquid around 25-30% in alcohol content by volume.
In tropical British colonies gin was used to mask the bitter flavour of quinine, which was the only effective anti-malarial compound. Quinine was dissolved in carbonated water to form tonic water; the resulting cocktail is gin and tonic, although modern tonic water contains
Commercial sloe gin is made by flavouring an inexpensive neutral grain spirit. US distilleries use close fruits related to the blackthorn, such as the beach plum and the Aronia berry, to produce American versions of the British sloe gin. [3] [4]
Cîroc is a brand of alcoholic beverages produced in France since 2003 and owned by the British-based multinational alcoholic beverage maker Diageo. [1] [2] The brand family includes vodka, flavored products containing vodka, and brandy.
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The base gin is flavoured with various herbs, spices, fruits, and botanicals as well as its strength reduced. Fruit cups are typically marketed for the summer months, served with fruit as a cocktail garnish to the drink and to improve the flavour; recommendations include apple, orange, strawberry, lemon, lime, cucumber, mint, and borage leaves.
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