The Mystery of the Herb that Masks Gin Recipes
Gin has been a popular spirit since the 17th century. It originated in the Netherlands and was then introduced to the rest of the world, including England, where it became a favorite among the upper class. However, gin’s popularity also gave rise to some nefarious concoctions that were laced with harmful and sometimes deadly ingredients. To mask the taste of these gins, a mysterious herb was used. What was this herb, and how did it come to be associated with gin? Let’s explore.
The Origins of Gin
Before we delve into the mystery herb, let’s first understand gin’s history. Gin was first created in the 17th century in the Netherlands. It was originally called Genever and was made from malt wine infused with juniper berries. It was believed to have medicinal properties and was used to treat ailments such as kidney disorders, stomach problems, and even the plague.
Genever then made its way to England and became popular among the working-class. It was readily available and cheaper than beer, which had led to a rise in alcohol consumption. This rise in consumption also gave rise to the “Gin Craze” of the 18th century, where gin was heavily consumed, and the quality of the gin deteriorated. Unscrupulous distillers even added harmful ingredients such as turpentine, sulphuric acid, and even opiates, which led to many deaths and hospitalizations.
This led to the introduction of the Gin Act in 1751, which made gin production and sales and stricter regulation. The quality of the gin improved, and the harmful ingredients disappeared, but there was still a need to mask the taste of the less-than-stellar gins.
The Mysterious Herb
The herb that was once used to mask the taste of gin was wormwood, famously known for its inclusion in Absinthe. However, wormwood wasn’t the only herb used. The exact recipe was a closely guarded secret by distillers, but it was believed to be a combination of herbs such as coriander, angelica, and juniper. The addition of these herbs not only masked the taste but also gave gin its unique flavor.
Wormwood, in particular, was used for its bitter flavor and its supposed medicinal properties. It was believed to have antiseptic and antimalarial properties and was used to with fevers and digestive problems. It was also believed to have hallucinogenic properties, which was one of the reasons why Absinthe was banned in many countries.
However, the use of wormwood in gin also had its drawbacks. Wormwood contains thujone, which can be toxic in high doses. Thujone can cause hallucinations and convulsions, which led to the widespread belief that Absinthe caused madness. This myth was debunked, and the ban on Absinthe was lifted in many countries, but it highlighted the dangers of using wormwood in alcoholic drinks.
The Rise of Gin
Despite the dangers of using wormwood and the harmful gins of the 18th century, gin’s popularity continued to rise. It became a favorite among the upper class, and various gin-based cocktails, such as the Martini and the Negroni, were invented.
Gin’s popularity also led to the rise of the gin industry, with many distillers creating their own unique blends. One of the most famous gin distillers was James Burrough of Beefeater Gin. He created his blend in the 1800s, which is still in production today.
Gin has also had a resurgence in recent years, with many craft distilleries creating their own unique blends. The craft-distilled gin movement has led to the creation of gins infused with unique botanicals such as lavender, elderflower, and even mushrooms.
Conclusion
In conclusion, the mysterious herb that was once used to mask nefarious gin recipes was wormwood, along with other herbs such as coriander, angelica, and juniper. The use of wormwood gave gin its unique bitter flavor but also had its drawbacks due to its toxic thujone content.
Despite its negative origins, gin has proved to be a popular spirit throughout the centuries. Its popularity has led to the creation of various gin-based cocktails, the rise of the gin industry, and a resurgence of the craft-distilled gin movement.
So, the next time you sip on a G&T, remember the mysterious herb that was once used to mask the taste of nefarious gins, and appreciate the unique blend of botanicals that gives gin its distinctive flavor.
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