Does gin taste better when made on an island?

The so-called ‘gin craze’ of the early 18th century is said to have led to ‘mother’s ruin’ being made available in more than 7,000 specialist shops up and down the length and breadth of England, many of which experimented with delicious special ingredients such as turpentine and sulphuric acid in an attempt to tease-out a few elusive extra flavours. Fast forward 300 years and, save for the killer extras, the gin craze has come full circle. And it’s no longer confined to England or even to the mainland because, in case you hadn’t noticed, ‘island gin’ is now all the rage. That’s gin, made on islands. Where distillers claim elements

Four twists for your G&T

The gin and tonic is a beautiful thing. Refreshing, anti-malarial, and fixable by even the least confident home bartenders. However, malaria rates are at an all-time low in the UK and over-reliance on old favourites is a sure-fire route to monotony and disenchantment. There’s a whole wide world of ways to knock back gin so why not give the tonic water a rest and try something different when 5pm rolls around? Gin Rickey American lobbyist ‘Colonel’ Joseph Rickey liked his rye whiskey and soda with a squeeze of lime for extra zip. He was an influential man in Washington DC and in the 1880s his signature drink became something of