Alcoholic drink made by distilling fermented cereal, flavoured mainly with juniper berries together with coriander seeds, angelica, cinnamon, orange and lemon peel, and sometimes other botanicals. Distillate is diluted to 40% alcohol by volume, 220 kcal (925 kJ) per 100 mL. The name is derived from the French genièvre (juniper); originally known as geneva, Schiedam, or hollands, since it is Dutch in origin.
There are two types of English gin: Plymouth gin, with a fuller flavour, and London gin. Plymouth gin has a protected designation, and legally may be distilled only in Plymouth (Devon); it is made by adding the botanicals to the still, while for London gin the botanical extracts are added to the distilled liquor. Dutch and German gins are more strongly flavoured than English or American; steinhäger and schinkenhäger are distilled from a mash of wheat, barley, and juniper berries; wacholder is made from neutral spirit flavoured with juniper. Dutch gin may be jonge (young) or oude (aged, matured).
Pink gin is gin mixed with Angostura bitters.
Subjects: Medicine and Health — Cookery, Food, and Drink.