Gin: A Garden in a Glass

Of all the florid and botanical alcoholic drinks that come to mind, none comes quicker to me than that of the gin so commonly commingled with tonic water for your classic G&T. Although the majority of gin recipes have closely guarded secret ingredients, there is still a small amount of legal representation required to sell it. Gin MUST contain juniper berries (taken from Cupressaceae juniperus L.), anything beyond that is up to the individual maker (though coriander seeds [Coriandrum sativum L.] are present in roughly nine of every ten varieties of gin).

Beyond juniper berries, and likely the coriander seeds, there are a few botanical ingredients which are still quite common in the distillation of gin.

• Angelica root (Angelica archangelica L., also known as Holy Ghost or Wild Celery, has been utilized as a flavoring agent in Scandinavian food and drink for over a thousand years. It also possesses a wonderful aroma, which can remind a person of musk or juniper, depending on the individual.
• Orris root (Iris germanica L., Iris florentina L., and Iris pallida L.) is a very fragrant component of gin, a trait which also allows it to function as a base scent for many varieties of perfume and potpourri.
• Sweet orange peel (Citrus sinensus L.). Though this can be modified greatly; there are over fifty different cultivars and other permutations of the basic sweet orange, including mandarin, bergamot, trifoliate, Valencia, and Hamlin.
• Powdered licorice root (Glycyrrhiza glabra L. adds its inherent sweetness, a longer lasting flavor considered thirty to fifty times sweeter than regular sugar.

While the above list is the lion's share of most gin recipes, more than one enterprising individual has looked to the more interesting elements that can be found within the garden or orchard. Below is just a sample of some less common, yet no less enjoyable ingredients in gin recipes:

You can also find full strength plants to use at some online nurseries

• Cinnamon or Cassia. The flavor that most Americans know as "cinnamon" is actually a substitute, cassia (Cinnamomum medium L.). Actual cinnamon flavor is a much stronger, full-bodied flavor; anyone seeking to add authentic "cinnamon" to his brew should try Cinnamomum verum ("true cinnamon") first.
• Cloves
• Fennel
• Lemon
• Lime
• Herbs

http://www.onlineplantnursery.com