gin mule

Gin-Gin Mule: a gin cocktail with a kick!

posted in: Cocktails, Gin and Juniper | 0

Many of us will have heard of the legendary Moscow Mule.  It’s a classic cocktail and it’s been around forever.  It is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime.  The Moscow Mule is generally served in copper mugs and is one of the simplest and most delicious cocktails ever.
But what does all this have to do with gin, I hear you ask? Well, there is a special variation of this drink for gin lovers and, just like the city it was born in, it was so good, they named it twice.  It’s called (for obvious reasons), the Gin-Gin Mule.

The beautiful “love child” of a Moscow Mule and a Mojito

Invented in New York in the year 2000, this delicious drink is the beautiful love child of a Moscow Mule and a Mojito, so it has good genes! But this is more than just a change of booze.  The subtle difference is that it substitutes gin for vodka and adds the muddled mintiness of a Mojito to create a gorgeous taste and flavour combination that, in my opinion, far exceeds the beauty of its two elderly parents.
Just imagine this – a muddle of sugary mintiness at the bottom, offset by the spiciness and bubbles of a freshly opened bottle of ginger beer (we recommend Fentimans or Fever Tree) with a little citrus tartness to give it a refreshing edge and a big blast of a decent london dry gin such as Beefeater or Bombay Sapphire.

The serve

Traditionally, a Moscow Mule is served in a small, handbeaten  copper mug, but this drink works almost as well in a highball glass or a tumbler.  But the copper mug is better for sure. Not only does it look good but it adds a bit of novelty to your regular drinking approach.  And apparently, drinking from a cold copper mug maintains and even increases the bubbliness of the ginger beer, ensuring that your drink will be sparkling every time.  You can pick up a set of four of these beautiful, hand beaten copper mugs for less than £20 and guarantee that the sparkle will remain right up to the last drop.

The verdict

Wow, Gin-Gin Mule is a great drink and its parents should be proud.  No wonder this quickly became a contemporary classic when it was first introduced to customers at New York’s Pegu Club 20 years ago. Deliciously spicy and citrusy at the same time, the fresh, muddled mint takes it to another level altogether.  We cannot recommend this cocktail highly enough, but make sure you use freshly opened,  high quality ginger beer to make sure the fizz is truly fizzing!

Gin-Gin Mule recipe

Ingredients:

  • 4 mint sprigs
  • 1/2 oz of fresh lime juice
  • 1/2 oz of simple syrup
  • 2 oz gin (Bombay Sapphire)
  • 2 ounces of high quality ginger beer (Fever Tree or Fentimans)
  • Garnish with lime wedges and a sprig of mint

Method:

  1. Muddle the mint leaves in the bottom of the mug/glass using a wooden spoon
  2. Add the lime juice, simple syrup and gin
  3. Stir to combine
  4. Add ice and fill to top with ginger beer.
  5. Stir gently
  6. Wipe the rim of the glass with a lime wedge
  7. Garnish with lime and mint (or a slice of ginger root)

gin mule

Calories per serving: 177

gin punch

Gin punch: a giant cocktail served in a bowl

posted in: Cocktails, Gin and Juniper | 0

We all like a cocktail. But 200 years before the term was invented, we had to resort to other creative ways of getting our alcohol fix. In those days, there were no cocktail glasses, fancy recipes or bartender’s tools in those days – so they turned to punch! In its earliest days, in the 18th century, a typical punch would contain ingredients that were considered exotic for the time. Often, these would include fruits that seem normal to us now, but which were extremely rare and expensive three centuries ago.
These included rare treats such as oranges from Asia, fragrant spices from the East and sugar, all the way from the Caribbean, which became the perfect match for the strong flavours of rum and brandy. The trouble was that rum and brandy were very expensive. On the other hand, English gin was increasingly affordable. It wasn’t long before gin became recognised as a better value concoction than some of its contemporary spirits and that was when it entered the mainstream world of punch.

A drink for the middle classes

The relative accessibility and affordability of gin quickly made punch more accessible to the burgeoning English middle classes.
However, strangely enough, the 18th century reveals no published gin punch recipes at all. According to a contemporaneous journal, “a hornful of punch should be administered to cattle in a bid to cure their distemper”. This is a clear indication that in those early days punch was initially considered something of low quality and not of much use to actual humans. However, towards the end of the 18th century, reports of its human medicinal qualities began to appear alongside suggestions that it could help to treat a variety of ailments. Gin Punch was soon believed to be a cure-all for everything from dissolving kidney stones, to curing Berri-Berri. It was also (bizarrely) considered a great way to encourage toxins to leave the body efficiently, in the form of sweat.

1776: the punch revolution

In 1776, at around the same time as the American’s were plotting their revolution, diarist James Boswell wrote (after a particularly good night on the town) that he: “drank rather too much gin punch. It was a new experience to me and I liked it much”.
By the end of the 18th century gin punch had elevated itself from its humble position at the heart of the local gin palace, into something more fitting. This elevation made it suitable for the more sophisticated and rarified atmosphere of London’s gentleman’s clubs. Stalwarts such as the Garrick or Limmer’s Hotel became the places that finally established punch as a popular and respectable, middle class drink. In fact, one of the first gin recipes at the turn of the 18th century, sounds rather nice (but very strong):
two pints of gin, oranges, lemons, orange sugar syrup and white wine.

Punch goes upmarket

A few decades later, London’s Garrick Club added a new twist to its own “house punch” – soda water. The original Garrick Club Punch recipe called for:

half a pint of gin, lemon peel, lemon juice, sugar, maraschino, a pint and a quarter of water and two bottles of iced soda water.

It didn’t take very long for its fame to spread around London and before you know it, punches and punch bowls were popping up everywhere. Over time, these punches evolved into more complex single serve variants which were popularised by Americans in the 1870s. They gave them personal names such as the John Collins and the classic Tom Collins. By the end of the century, punch had been truly established in English culture and English Dry Gin had become a mainstay of many of the best punches. But why is punch served in a punch bowl?

Why is punch served in a bowl?

It’s simple, really. As strong punch loosened inhibitions, it helped reserved Englishmen come out of their shell. It helped them to add a little well-lubricated wit to social gatherings, political discussions and business occasions. Drinking punch was always a fabulous social occasion and gathering around the punch bowl ended up becoming the popular focus for many a high spirited evening, loosening inhibitions and encouraging conviviality, conversation and sharing in a way that had never been seen before.

From simple punch bowl to sophisticated cocktails

These days, punches have fallen out of fashion, but that’s a real shame since these simple-to-make, sociable drinks can be a lot of fun. And they can be deceptively strong. Over the years, people’s tastes evolved once more and the simple punch bowl morphed slowly into the next big alcoholic fad in the 19th century – cocktails. Bartenders began to mix drinks to suit their specific customers and the approach to alcohol became increasingly bespoke and sophisticated. Now, the cocktail is definitely king – of that there is no doubt. But there are still some great gin punches out there – and it would be a great shame to let this fabulously simple tradition die out. Check out our recent article on a classic New Year’s Eve punch. And here’s another variant on the gin punch for when the weather gets a bit better.

Gin Punch recipe

Ingredients:

Method:

  1. Cut and combine all the fruits into a large punchbowl
  2. Add the gin, juice, syrups, creme de framboise (or alternative fruit liqueur) and water
  3. Refrigerate for 4-5 hours
  4. Before serving: add ice, fill to top with cava and stir
  5. Ladle into punch glasses with plenty of fruit (and ice)
  6. Repeat frequently!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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smokey ice cubes

Smoky ice cubes: are they really a thing?

posted in: Cocktails, Gin and Juniper | 0

No smoke without fire?

Smoky ice cubes are indeed a thing. And they’re so easy to make. You could go all out and spend a day preparing a fire, smoking the wood and delicately infusing the ice. Or, you could simply buy a small bottle of liquid smoke and add a few drops to your ice cubes.  Bingo!

This little hack is a gift from us to you – we know you’re busy and who has the time to do this from scratch?  As the ice cubes inevitably melt, your drink becomes infused with a gentle smokiness that can enhance strong, complex cocktails such as a Negroni or a gin Old Fashioned. It’s a little magic trick that will impress your friends. For more inspiration, check out our free Top 10 gin bartending hacks.

Here is a great recipe that will draw out the smoky  flavour from the ice to really lift your cocktail out of the ordinary.

Ingredients:

  • 10-15 smoky ice cubes
  • 1 lime (cut into 8 wedges)
  • 90ml of gin (citrus gins work best)
  • Premium tonic water

Method:

  1. Squeeze the juice of two lime wedges per glass
  2. Fill the glass with the remaining lime wedges and fill to top with smokey ice cubes
  3. Add the gin and top up with tonic
  4. Garnish with  half of the thin lime slice and serve immediately

smokey ice cubes

Relax. Continued

honey falling from a wooden honey dipper

Queen Bee cocktail: a blend of natural honey and citrus to get you buzzing!!

posted in: Cocktails, Gin and Juniper | 0

Looking for a delicious new cocktail to get 2021 off to a great start? Then, look no further. Introducing the Queen Bee cocktail – a beautiful smooth and healthy gin cocktail that is guaranteed to put a smile on your face.

Silky smooth blend of citrus and honey (with a coffee edge)

Mixed from a smooth blend of gin, orange juice and orange blossom honey syrup, this rich, silky drink is stunning with a premium tonic water, but it also works really well with a Fever Tree elderflower tonic water.  Plus, if you’re feeling creative, you can top this off with a coffee bean sugar glass edge for a touch of exotic intrigue.  This gorgeous cocktail delivers a beautiful balance of citrus, floral and pine notes all laid over a sweet underlay of natural honey.  This recipe delivers 2 units of alcohol and around 200Kcal per glass. It also delivers 9.6% ABV – low enough to have a few of these before things get too messy.  We think this could be the perfect cocktail for a healthy  and delicious weekend buzz? Why not knock one up and decide for yourself – it couldn’t be easier!

Queen Bee cocktail recipe

You will need:

  • Serrated knife and chopping board
  • Long, twisted bar spoon
  • Measuring device
  • Hob and pan (to make the syrup)

Ingredients:

Method:

  1. Rub the rim of a copa glass with a freshly cut orange wedge
  2. Roll the glass rim edge through the freshly ground coffee bean and sugar powder
  3. Add the gin, orange juice and honey syrup and swirl glass to mix
  4. Fill the glass with cubed ice and then stir well to chill and mix the ingredients
  5. Slowly pour the mixer down the inside of the glass
  6. Gently fold the mixture with a bar spoon to ensure that all ingredients are blended properly
  7. For an extra edge, elevate your cocktail by rolling the rim in a combination of ground coffee beans and sugar to bind the whole drink together 

Queen Bee cocktail

happy new year with a gin punch

Adiós, 2020. This year, we’re getting punch drunk!

posted in: Cocktails, Gin and Juniper | 0

Congratulations. You are a survivor. You’ve just made it through one of the most challenging years in living memory and that in itself is quite an achievement. It’s been tough, many of us have not been so lucky. We’ve been separated from our families, isolated from our communities and normal life has been put on hold until this virus has been beaten. So, in a year where it doesn’t seem like we have a lot to celebrate, there is one thing we know we can raise a glass of gin punch to – the start of 2021!

Keeping your spirits up

And while we recognise that this New Year’s Eve will be a slightly more modest affair than usual and the big parties have been put on hold, there is still every reason to keep your spirits up with a few gin-based drinks. We’ve already introduced you to the delights of the Spanish 75 (a twist on the French 75 using cava instead of champagne for a smoother, better balanced drink).

Get the party going with a gin punch!

We also mentioned that we’d be sharing a gin punch recipe for New Year’s Eve that is easy to make, deceptively strong and gets the party off to a quick start. Plus, it has the added advantage of eliminating the need to constantly go back and make fresh drinks. Just make a big batch in advance and dip in whenever you need a refill. So, after some exhaustive research, here’s a really easy and delicious gin punch recipe that is guaranteed to get the party going. With only around 200 Kcals per glass, this recipe will serve 8 people and can be rustled up in as little as 10 minutes. It is fruity, spicy and strong and the gentle heat of the ginger beer along with the sweetness of the pomegranate gives it a lovely, warming winter feel – just right for New Year’s Eve.

Easy to make, easy to scale!

Plus, it can easily be scaled up by doubling (or tripling) the ingredients. All you need is a bigger bowl. We think this recipe lends itself to a Twisted Nose gin. This Hampshire-gin is distilled with the gentle warmth of locally grown watercress for a little extra peppery depth. We think this is the perfect way to dial up the flavour this New Year’s Eve – and we’re pretty sure that after a few of these, you’ll be dancing at midnight. Just make sure you’re socially distanced!!

Happy 2021, gin lovers – you deserve the best!

Gin punch recipe

Ingredients:

  • 400g of gin (Twisted Nose will work well with this)
  • 180ml Chambord (or raspberry liqueur)
  • 160ml pomegranate juice
  • 4tbsp ginger sugar syrup (from a jar of stem ginger)
  • Grated zest and juice of 2 limes (plus extra wedges)
  • 320ml (or more) to taste of chilled, peppery ginger beer (we recommend Fentimans or Fever Tree)

Method:

  • Half fill a punch bowl with ice.
  • Pour in the gin, Chambord, Pomegranate juice, ginger syrup and lime juice.
  • Then stir, before adding a few more lime wedges
  • Top up with ginger beer (add as much as you like to achieve your preferred taste)
  • Ladle the drink into 8 punch glasses or heavy tumblers
  • Make sure everyone gets loads of ice
  • Garnish with a lime zest
Gin punch



Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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gin and cava

Gin and Cava: a Spanish twist on a French 75

posted in: Cocktails, Gin and Juniper | 0

Here’s hoping that you’ve had a wonderful lockdown Christmas and that your stocking was packed full of gin. For many of us, it was the strangest Christmas ever with restrictions stopping us from seeing the ones we love. With all the new rules in place, it also meant that we were deprived of some of those amazing Christmas atmospherics. The Christmas carols, Salvation Army bands and buskers that normally remind us it’s Christmas were mostly silent. The frenzy of shopping moved from the high street to the internet. And the general Christmas frenzy was a much quieter and more modest affair. Yet, despite all of that, we really hope you managed to find the true spirit of Christmas and share the holidays with the ones you love most.

A year to remember or a year to forget?

Let’s face it, this was a year that many of us would rather forget. But now that Christmas is well and truly behind us and the big red man has headed back up North for a well-deserved rest, we turn our attention once again towards New Year’s Eve. No major fireworks displays this year, no multi-media spectaculars beaming extravagant lights and music across the world. London’s display has been cancelled and Barcelona’s curfew means that nobody will be celebrating by the city’s magic fountain this year. Auld Lang Syne will be sung indoors in small groups. However, the Spanish tradition of stuffing your mouth with twelve grapes in the minute before midnight will continue. Most of us will be watching the new year roll in via our TV sets. But fear not.

We’ll drink to that…

Whether you’re raising a glass to see the back of 2020 or toasting a brighter and better 2021, you’ll need something to drink. Preferably something involving gin and cava. A wonderful gin cocktail. So, in a tribute to our twin cities of London and Barcelona, here’s a neat gin cocktail little recipe that combines the Britishness of London Dry Gin with the sparkling effervescence of Catalan cava. This year, why not give this easy recipe a whirl. It’s the perfect way to see the year out. It’s also a really easy and refreshing gin cocktail for that slightly strange period between Christmas and New Year. We recommend a good, standard gin such as Beefeater. Or, if you want to mix things up a bit, you could try Hendrick’s Midsomer Solstice for a more spicy drink. And this recipe also cheekily replaces champagne with a Spanish cava such as Freixenet, which works well to balance the acidity of the lemon juice.

Where Barcelona meets London: the Spanish 75

So, here it is – the Spanish 75. A gin cocktail that is a great value and a delicious alternative to a classic French 75 cocktail with a little Spanish twist, gin and cava. We hope you enjoy it and that next year will exceed all our expectations. And please stay tuned. We’ll be publishing some really neat Gin Punch recipes on New Year’s Eve which you can mix up using ingredients you probably already have at home. So, tune in on the 31st for some easy instructions on how to get your party going!

Ingredients:

  • 1/2 oz of lemon juice
  • 1 oz of Beefeater gin
  • 1/2 oz of simple syrup
  • 4 oz of cava

Method:

  • Stir the simple syrup, lemon juice and gin into an ice filled mixing glass
  • Strain into a champagne flute
  • Top up with cava
  • Garnish with a lemon slice


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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a hand holding to tumbler glasses full with a orangy cocktail on a bar counter

Festive spirit 2020: pomegranate gin sling

posted in: Cocktails, Gin and Juniper | 0

If you’re looking for a simple, festive cocktail to get you into the Christmas spirit for 2020, then look no further.  Introducing the Pomegranate Gin Sling

This drink is easy to make, easy to drink and easy on the eye – what more could you want to help you through the holiday season.  In my family, we always rustle up a few of these to get things going on Christmas eve.  They’re quite strong, so they get you feeling frisky fast. Normally it only takes one or two of these to get me going before I start hitting up the other Christmas booze. 

What will you need?

All you’ll need is some gin (I reckon you probably have some handy), some pomegranate juice (you could substitute with cranberry juice if you prefer), a little lime juice to add some citrus zest and some simple syrup to keep it sweet.  You’ll also need some large ice cubes and a cocktail shaker, jamjar or beaker to blend the mixture smoothly.  This drink is a great Christmas ice breaker and guaranteed to get you all in a festive mood.  And don’t forget to leave a glass out for Santa in the evening – I understand he’s partial to a good cocktail along with his mince pies (although I’m not sure what the fine is for being drunk in charge of a sleigh!)

Ingredients (2 servings):

  • ¼ cup of gin
  • ¼ cup chilled pomegranate juice
  • 1 tablespoon simple syrup
  • 1 teaspoon of fresh lime juice
  • 8 pomegranate seeds
  • 2 lime slices
Foto de Jessica Lewis en Pexels

Method:

  1. Combine the gin, pomegranate juice, simple syrup and lime juice
  2. Pour ice into 2 glasses, pour mixture over ice and stir
  3. Add 4 pomegranate seeds into each glass
  4. Garnish with lime slices

Top tip: if you prefer something a bit spicier, try using this recipe and then pouring the mixture into a tall glass, before topping it up with ginger ale or ginger beer. Merry Christmas!! 


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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overhead image with oranges, spices like cinnamon, pepper, raisins, a jar with honey and a mug with a hot drink

Hot Gin Toddy: a true winter warmer

The nights are dark and long, the summer feels like a different century and it’s way too cold to be thinking about a frozen cocktail.  But there’s still gin to be drunk.

So, what do you do on those cold evenings when you’re huddled around the fire trying to stay warm.  What’s the drink you want to put into your flask and sip on while watching your kids play winter sports or while walking in the woods with you family and friends?  These are the moments when you want to reach for a warming, invigorating hot drink, spiked with a little booze.

Most of the time, when the words “hot toddy” are used they are referring to a whisky-based drink.  But, since the gin revolution, all that has changed forever.  Gin is now available in both hot and cold.  This easy- to- make recipe warms you up from the inside out and it’s the perfect way to bring out those winter flavours of honey, orange, booze and cinnamon sticks. We recommend using a complex orange gin for this such as Tanqueray Sevilla (paid link), Silent Pool citrus gin (paid link) or Tarquins (paid link).

Plus, this is one of the easiest drinks you could ever make, packed with alcoholic flavour and wintery spice. And you can knock one of these up in less time than it takes to make a cup of tea!

TOP TIP: great for breakfast before (or after) a long winter’s walk. Just put it into a plain coffee mug and nobody will ever know!

Hot Gin Toddy recipe

Ingredients:

  • 1 tbsp of honey
  • 1 oz gin
  • ¼ cup of hot water
  • Juice from 1 orange
  • Cinnamon stick
  • Orange slice

Method:

  1. Pour gin, honey and orange juice into a large mug
  2. Top up with hot water
  3. Stir honey in until dissolved
  4. Garnish with cinnamon stick and orange slice

And now, enjoy your Gin Toddy!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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The Monkey gland cocktail.

The Monkey Gland: 1920s Viagra in a classic cocktail

posted in: Cocktails, Gin and Juniper | 0

We seem to have developed a bit of a monkey theme this week.  So in that spirit, here’s the bizarre story behind one of the world’s most famous gin cocktails – the Monkey Gland. 

This classic cocktail was first mixed up at Harry’s New York Bar in Paris.   Let’s take a step back in time to the 1920s, when legendary bartender Harry MacElhone was starting to build a reputation for himself in the heart of Paris.  He was well known for mixing up fabulous American style cocktails for his glamorous roster of international clients.  In 1922, in a clever marketing move, he thought he’d collect his best recipes and publish them in a book of cocktails which he called “Harry’s ABC of mixing cocktails”.  The book contained one particular drink with a strange name and a bizarre story. 

Building the Monkey gland legend

The art of cocktail making isn’t simply about mixing the right ingredients, there is also the little matter of building a reputation.  Harry knew that and concocted a wickedly strong cocktail by mixing classic London Dry gin with a little orange juice and a few dashes of Grenadine. To top it off, he added the final detail – 3 dashes of high strength Absinthe to guarantee an out of this world experience.  He mixed it all up, shook it with ice and poured it into a Martini glass. It was delicious, but he knew he had to have a name for it if he was to create a classic cocktail.  He called it the Monkey Gland – and he took inspiration from a bizarre source. 

Monkey glands, Viagra and a Russian scientist

In those pre-Viagra days, a Russian scientist called Serge Voronoff was experimenting with ways of maintaining men’s “staying power” and he hit on a very strange technique.  He grafted monkey glands onto men in a bid to boost their virility.  While this was a bit extreme (and there is no evidence that this technique actually worked) Harry was inspired.  He knew that sex sells, so in honour of Prof. Voronoff, he decided to name his new drink “The Monkey Gland” with all the promises and hope that a stimulating drink like this brings to men of a certain age. 

It has been a bartender’s classic ever since.  While we can’t vouch for the medical benefits of this drink, we can highly recommend it for its flavour and strength. For the prefect pour, we recommend making it with a good, classic London Dry such as Sipsmith [paid link].

Handle with care

Beware of the Absinthe – it’s not to everyone’s taste, but it packs a real alcoholic punch, so handle with care.

Bottoms up!

Here’s our classic recipe for a traditional Monkey Gland:

Ingredients:

  • 3 dashes of absinthe
  • 3 dashes of Grenadine
  • ⅓ orange juice
  • ⅔ London Dry gin

Method:

Shake well (over ice) and stir into cocktail glass. Garnish with an orange slice or a twist of burnt orange peel for a little extra flavour. Enjoy!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.

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Corpse Reviver

Corpse Reviver No. 2: a Halloween treat

posted in: Cocktails, Gin and Juniper | 0

Halloween is here and this evening, it is very likely that you will get a knock on the door. When you answer it, you will probably be confronted with a child dressed as a witch, or a famous superhero or even a headless ghost. They will charm you, and you will fall for their charms. And then, they will demand candy in return for not messing up your front doorstep. This has become the modern Halloween tradition that we all recognise.
But Halloween is not just a contemporary combination of a fancy dress party and a sugar-rush. It is an ancient festival, dedicated to remembering the dead and is thought to have evolved from ancient Celtic harvest festivals with pagan roots.

From pagan roots to hobby horses

Over the years, we have become familiar with the most recent incarnations of those ancient rituals. These include pumpkin carving, costume parties, telling scary ghost stories and generally spooking people out. But before the current tradition of trick or treat began, earlier versions were taking place.
From as early as the 16th century, the tradition of mumming was common in Ireland, Scotland and Wales. People went from house to house exchanging songs and verse for food. In those days, they would dress up as the souls of the dead. At around the same time, over in England, a man with a hobby horse led youths from house to house reciting verses with pagan overtones. And in Scotland people in masks went from door to door threatening to do mischief if they were not welcomed.

Turnips, pumpkins and cross-dressing Scots

Fast forward to the late 19th and early 20th century and it appears that the youth of Glamorgan and Orkney went for a bit of cross-dressing. In the 20th century, the pranks became more common in England as well and naughty kids would hollow out turnips and carve grotesque faces in them to use as lanterns. These in turn became the Jack ‘O’ Lanterns that we now carve out of pumpkins.
Echoes of these roots can still be glimpsed in our 21st century version of Halloween. And given the year we’re in, strangers knocking on your doors in masks may have a particular resonance.

Manning the barricades

So, if you’re planning on manning the barricades this Halloween, it’s best to be prepared. Obviously, you’ll need a large bag of assorted candy to ward off the ghosts and ghouls – and a strong gin cocktail to keep your own spirits up.
And what cocktail could be better than a Corpse Reviver?

Corpse Reviver classic cocktail was invented by the eminent Harry Craddock, original head bartender at the American Bar of the Savoy (and all round legend). It features in his famous Savoy Cocktail Book, first published in 1930. Ever helpful, right underneath the recipe, Harry offers the following advice:

Four of these taken in swift succession will unrevive the corpse again.

Harry Craddock

TOP TIP: We don’t necessarily recommend downing four Corpse Reviver cocktails in a row, unless you really want to see spirits. But one or two won’t do you any harm. And it will help you to deal with those pesky Halloweeners outside your front door.

Harry Craddock’s original recipe for a Corpse Reviver No.2:

Shake well and strain into a cocktail glass

Happy Halloween!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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