The gin renaissance has been growing and growing, and Broom, whose previous books have been about whiskey, admits that he was surprised by the diversity of gins available today, along with their older cousin genever. After an erudite but engaging discussion of gin history and production methods, he offers tasting notes for more than 100 gins produced worldwide, from Beefeater and other classics to modern innovations such as Bombay Sapphire to recent upstarts like Two Birds, made in 100-bottle batches in a 25-litre copper still. Broom classes the gins into flavor camps (juniper, citric, floral, etc), and for each offers tips on how best to use them in standard cocktails such as gin-and-tonics, Negronis, and Martinis. Handy and fun.
Color photographs throughout. Hardcover.