A Captivating Evolution of Gin Cocktails

Achieving a position of greatness often comes with trials and evolution. The history of cocktail culture is a long chronicle filled with changes in temperature, the advent of preservation methods, media propagation, the rise of renowned bartenders, the transmission of drink recipes, scientific inventions, the impact of wars, Prohibition, the reinterpretation of classic cocktails, and modern trends that have popularized gin-based cocktails.

These stages reveal the significant historical role that gin has played in cocktail development. Simon Difford, editor of the online drinks magazine Difford's Guide, has outlined key milestones in the history of cocktails. To understand gin cocktails, it is essential to explore the three initial phases of cocktail development:

The invention of artificial carbonated water (1767), the commercial use of ice (1800), and the invention of refrigeration systems (1803).

The Invention of Artificial Carbonated Water (1767)

The classic German sparkling water brand Seltzer has a long history, originating from natural springs in Niederselters, southwestern Germany. The discovery of carbonation was a significant milestone in the "drinking" culture, greatly influencing cocktails and leading to the creation of many carbonated cocktail types. The history began in 1767 when an Englishman, Joseph Priestley, discovered that infusing water with carbon dioxide produced carbonated water. Later, in the late 18th century, Johann Jacob Schweppe, a watchmaker and amateur scientist, founded the now-famous brand Schweppes and began producing carbonated mineral water. In 1807, Benjamin Silliman, a chemistry professor at Yale University, devised a mass production method and pioneered its commercial distribution, helping popularize carbonated water in the United States. Modern sodas also fall under the category of artificial carbonated water but often include additives like sodium bicarbonate, sodium chloride, sodium phosphate, and citric acid.

The Commercial Use of Ice (1800)

In 1800, large blocks of ice began to be harvested from frozen lakes and sold to consumers, making ice collection and cutting a popular trade in America. This practice can be attributed to New Englanders Nathaniel Wyeth and Frederic Tudor. Tudor, known as the "Ice King," built icehouses and invented effective insulating packaging, enabling ice to be transported even to tropical regions without melting. Wyeth innovated a more accessible, affordable method for standardizing ice size, weight, and dimensions, significantly improving the efficiency of handling, storing, and transporting ice. The convenience of ice distribution greatly enhanced its use in cocktails, leading to the creation of many ice-related bar tools.

The Invention of Refrigeration Systems (1803)

In 1803, Thomas Moore from Maryland secured a patent for a refrigeration system. This was primarily applied to the condensation pipes used in alcohol production, where the system stabilized and regulated the distillation process. A doctor in Florida later adapted this cooling system for use in an icehouse to treat tropical diseases, inspiring him to experiment with producing "artificial ice." By 1851, he had successfully patented an ice-making machine.

The First Use of the Term "Cocktail" (1806)

The earliest mention of the term "cocktail" appeared in 1798 in London's Morning Post & Gazetteer. The story involved a bar owner who, after winning the lottery, happily cleared his patrons’ tabs, and the newspaper published a list of debts and drinks, one of which was called a "cock-tail," often referring to a "ginger" drink. The term "cock-tail" symbolized a clipped tail, marking mixed-breed horses and a remedy for colic, made of water, oats, gin, and ginger. The first documented definition of "COCKTAIL" appeared in the 1806 New York newspaper The Balance and Columbian Repository, describing it as "a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters," also known as a "bittered sling."

Pink Gin (1826)

In 1826, Dr. Henry Workshop and Captain Jack Bristow of the H.M.S. Hercules created the first Pink Gin cocktail (gin + Angostura bitters) while patrolling the Caribbean.

The Rise of American Drinking Establishments (1850)

Contrary to the typical image of Western saloons with swinging doors and sawdust-covered floors, some American establishments like El Dorado in Gold Rush towns were ornately decorated and featured high-priced art. They offered a wide range of services including music, gambling, and companionship. In the 19th century, with the Gold Rush and oil boom, wealthy individuals frequented upscale bars like Astor House, Hoffman House, Manhattan Club, Jockey Club, and the Metropolitan Hotel, spurring bartenders to experiment with imported spirits such as jenever and gin.

The Emergence of Pimm's (1840 or 1860)

Pimm's, a quintessential British summer drink, was created by James Pimm, a fishmonger, in 1840. It gained popularity when Samuel Morey began producing Pimm's No.1 Cup in 1860.

Jerry Thomas, Father of Modern Mixology (1862)

Jerry Thomas, known as the father of modern mixology, was a charismatic bartender who worked at Occident Hotel in San Francisco, New York, London, and New Orleans, and had stints as an actor, prospector, and sailor. He greatly influenced cocktails by establishing professional standards and publishing the first cocktail book, How to Mix Drinks, in 1862. He set many of the rules and defined the types of cocktails such as Cobblers, Crustas, Fixes, Sours, and Smashes, many of which used gin as a base.

Gimlet (1867 or Later)

Scottish surgeon James Lind discovered in 1747 that citrus fruits prevented scurvy, leading to the use of lime juice on British navy ships. In 1867, shipyard owner Lauchlin Rose developed a way to preserve lime juice without alcohol, resulting in "Rose's Lime Cordial." British sailors mixed their lime juice with their daily rum ration, creating "Limeys," while officers mixed gin with Rose's Lime Cordial, forming the Gimlet cocktail.

The Spread of Cocktail Culture (1868)

In the 19th century, many American hotel bars, featuring modern cocktails, opened in London, Paris, and Rome. American bartenders brought their expertise to these bars, with the first modern cocktail bar in London appearing in 1868. The most popular, however, was Harry's American Bar in Paris, established in 1911.

Tom Collins (1874)

The gin-based Tom Collins cocktail was often linked to John Collins, a bartender at Limmer's Hotel in London. Regardless of the true story, the Collins cocktail deepened the appreciation for gin among enthusiasts.

Martinez/Dry Martini (1884)

The most iconic gin-based cocktail is undoubtedly the Martini, made famous by the James Bond films. Its true origins are debated, but it is commonly believed to have evolved from the Manhattan cocktail into the Martinez, first mentioned in The Modern Bartender by OH Byron in 1884.

Ramos Gin Fizz (1888)

This gin-based cocktail was created by Henry C. Ramos at a New Orleans bar in 1888. The original recipe remains a mystery.

Bronx Cocktail (1906)

Invented by New York bartender Johnny Solon in 1906, the Bronx cocktail was named after the newly opened Bronx Zoo. It was reportedly the first cocktail to use fruit juice (gin, dry vermouth, sweet vermouth, and fresh orange juice).

Clover Club Cocktail (1909)

The Clover Club cocktail, invented in 1909 by Philadelphia bartender Albert Stevens Crockett, is a well-known gin cocktail despite its lesser-known origins.

Singapore Sling (1911)

Created between 1911 and 1915 by Ngiam Tong Boon at Raffles Hotel in Singapore, this cocktail became a classic.

Pink Lady (1912)

This cocktail was named after the famous 1912 stage play The Pink Lady and combined gin, grenadine, and lemon juice.

World War I's Impact on Aged Spirits (1914-1918)

World War I had significant effects on the spirits industry, as the British government mandated that aged spirits be stored for at least three years before sale. Gin, which did not require aging, benefited from this law, which aimed to conserve resources.

French 75 (1919)

Named after the French 75mm field gun used during World War I, the French 75 cocktail's origins are often linked to Harry’s American Bar in Paris. However, Harry’s cocktail book, The ABC of Mixing Drinks (1919), mentions the drink as originating from Macgarry of Buck’s Club in London. The cocktail is made from gin, lemon juice, sugar, and champagne. While some believe it was American-made, Simon Difford argues that the use of the metric system (75mm) suggests it may have been created in Britain and popularized in France during the Prohibition era when Americans traveled there to drink legally.

Negroni (1919)

The Negroni was created in 1919 by Fosco Scarselli in Florence, Italy, for Count Camillo Negroni, who wanted his Americano cocktail (Campari, sweet vermouth, and soda water) to be stronger. Scarselli replaced the soda with gin, resulting in the now-iconic Negroni.

The Last Word (circa 1920)

This simple yet powerful combination of gin, green Chartreuse, maraschino liqueur, and lime juice was invented in Detroit and became a popular pre-Prohibition cocktail.

The Prohibition Era in the United States (1920-1933)

During Prohibition, American drinking culture underwent a significant shift. Bars became hubs for social gatherings, offering free meals to entice patrons to spend their wages on alcohol rather than their families. Speakeasies—illegal establishments—emerged as opulent alternatives that combined bar and restaurant elements, attracting many female patrons. These hidden venues used secretive methods to avoid detection and often had luxurious interiors compared to their legitimate counterparts. The era saw bootleggers like Al Capone smuggling high-quality gin into the country, while homemade, lower-quality alcohol, such as "bathtub gin," became common. This unrefined spirit was often mixed with juices and creams to mask its harsh flavors, inspiring cocktails like the Alexander (gin, white crème de cacao, cream, and egg white).

British distilleries benefited greatly from Prohibition, as Americans paid top dollar for legitimate imported gin. When Prohibition ended in 1933, gin maintained its fashionable status, and gin cocktails remained symbols of style.

White Lady (1923)

The White Lady was first created by Harry MacElhone in London in 1919 using triple sec, white crème de cacao, and lemon juice. He modified the recipe in 1923 to include gin, triple sec, and lemon juice, creating the version known today.

The Savoy Cocktail Book (1930)

During Prohibition, American bartender Harry Craddock moved to the Savoy Hotel in London and opened the American Bar, quickly becoming a highly regarded bartender. In 1930, the Savoy Cocktail Book was published, edited by Craddock and featuring over 750 cocktail recipes. The book has been reprinted many times and remains a seminal work in cocktail history.

The Red Lion (1933)

The Red Lion cocktail, created by W.J. Tarling for the Red Lion Distillery, won the 1933 British cocktail competition. It was designed to celebrate the Chicago World’s Fair that year.

World War II (1939-1945)

The war severely disrupted the supply of spirits in Britain, necessitating black-market transactions to obtain alcohol. Spirits were taxed heavily, and ingredients for production were scarce. Although most distilleries suffered wartime damage, Plymouth Distillery, located in a naval town, managed to continue operations despite being a bombing target. Tanqueray Distillery, however, was significantly damaged. After the war, gin recovered its pre-war popularity faster than aged spirits like whisky. Nonetheless, the general interest in cocktails waned, and it wasn't until the 1990s that cocktails started regaining popularity. In the U.S., however, gin and cocktails, especially the dry martini, remained popular post-war.

Bramble (1980)

Dick Bradsell invented the Bramble at Fred’s Club in London. This gin-based cocktail featured blackberry flavors and was inspired by Bradsell’s childhood memories of blackberry picking.

The Cocktail Renaissance (1990s)

The revival of cocktail culture in the 1990s was driven in part by the "Beer Orders," a government regulation that aimed to break the monopoly of six large brewers over the market, encouraging the growth of new pubs and bar businesses. This led to the emergence of "gastropubs," which combined high-quality food and drink offerings. The increased competition fostered innovation and the rediscovery of classic cocktails. In 1994, Oliver Peyton opened the Atlantic Bar & Grill, adorned with valuable cultural art, quickly becoming one of London’s most popular venues. Legendary bartender Dick Bradsell was influential during this era, inspiring new cocktails and instilling a sense of pride and enthusiasm in British bartenders. His contributions helped revive interest in cocktails and attracted bartenders worldwide to experiment and share their craft.

Cosmopolitan (1990s)

The cosmopolitan gained fame during the 1990s as bartenders like Dick Bradsell in London and Dale DeGroff at New York’s Rainbow Room popularized it. The American version, also known as the London Cosmopolitan, showcased the synergy between British and American cocktail trends, contributing to a global cocktail renaissance. Modern bartenders began revisiting classic recipes and using traditional spirits like gin, which had been limited in use before the 1950s.

The Breakfast Martini (1996)

Salvatore Calabrese, a revered mixologist, invented the Breakfast Martini, combining gin, orange marmalade, triple sec, and lemon juice. This innovative drink was the first since Harry Craddock’s marmalade cocktail in 1930 to incorporate high-sugar ingredients.

Gin Gin Mule (2004)

This cocktail, a blend of gin, ginger, fresh lime juice, simple syrup, mint leaves, and ginger beer, became one of the most popular gin-based drinks in the U.S.

Gin Basil Smash (2008)

Created by Jörg Meyer in Germany, this cocktail featured gin, basil, lemon juice, and simple syrup, adding a fresh, herbal twist to the gin cocktail repertoire.

Could the Next Gin Classic Be in Your Hands?

The endless possibilities of ingredients and techniques can create entirely different cocktails, but the simplicity and distinctiveness of a well-crafted drink remain paramount. Next time you visit your favorite bar, consider asking the bartender to create a gin-based cocktail for you. After reading this, you might have a deeper appreciation for the unique flavors and historical significance of gin.

Credit:

<History of gin cocktails>, Difford's guide, words by Simon Difford
<Artificial Carbonation: Tips from the Pros>, Suzanne Berens (1996) 
<Benjamin Silliman and Soda Water – Who Knew?>, connecticuthistory.org
<Thomas Moore's Refrigerator>, PBREBER (2012)
<The surprising history of the cocktail>, Jared Brown (2012), Cover Photo: Lordprice Collection / Alamy
<The 1st French 75 Recipe Called For Gin>, winefolly.com (2012)