www.cheersonline.com
14
• July/August 2016
Contemporary styles and premium
expressions are driving sales of the spirit
The Gordons Cup
cocktail at Prohibition
in Charleston, SC, is
made with Hendrick's
gin, cucumber, sea salt,
lime and black pepper.
By Thomas
Henry Strenk
N
ot since William Hogarth's painting
depicted the notorious Gin Lane in 18th-
century London has there been a gin
craze—at least in terms of the spectrum
of styles and labels available.
Gin's range of expressions has moved
far beyond the original Dutch genever and London dry
styles. Both established producers and craft distillers are
exploring base spirit variations and botanical potpourris
to introduce new and exciting gins to the market.
Inspired by this expanding palette of fl avors, bartenders
have been riffi ng variations on the many gin-based
classics as well as creating a new wave of gin drinks. Not
only is gin the workhorse staple at every bar, but classy
"gin joints" are opening around the country, educating
consumers about the multifaceted spirit.
MODERN EXPRESSIONS
"I have never seen so many unique and curious styles of
gin," says Keli Rivers, the "Ginnoisseur" or gin sommelier at
Whitechapel Gin Bar, which opened last fall in San Francisco.
At 500 different gins from around the world and growing,
Whitechapel boasts the largest selection in North America.
"When we opened more than seven months ago, London
