Gin

Freddy Gray, Angus Colwell, Matthew Parris, Flora Watkins and Rory Sutherland

30 min listen

On this week’s Spectator Out Loud: after President Biden’s debate disaster, Freddy Gray profiles the one woman who could persuade him to step down, his wife Jill (1:05); Angus Colwell reports from Israel, where escalation of war seems a very real possibility (9:02); Matthew Parris attempts to reappraise the past 14 years of Conservative government (14:16); Flora Watkins reveals the reasons why canned gin and tonics are so popular (21:24); and, Rory Sutherland asks who could possibly make a better Bond villain than Elon Musk? (25:00).  Presented by Patrick Gibbons.  

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