Sep 15, 2017 · Gin. Gin is a liquor with some level of juniper flavor that’s bottled at at least 40 percent alcohol by volume. The U.S. government defines gin as a …
Jun 28, 2018 · It's that simple. But, that's also where it gets a little confusing: Vodka can be made out of almost anything. Technically, vodka can be made by distilling any starch or sugar-rich grain ...
Vodka (Polish: wódka, Russian: водка, Swedish: vodka) is a clear distilled alcoholic beverage.Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains. Potatoes have been used in more recent …
Jul 30, 2018 · Both gin and vodka are created through processes called fermentation and distillation. They can both be made from grains, potatoes, or really anything. However, there is one major difference in production that creates the distinctive end products. Vodka leaves well enough alone as the fermented product is simply blended with water and distilled.
Gin has a distinctive herbal taste, while vodka is generally tasteless and neutral. Vodka is water-based, while gin is distilled with juniper berries and botanicals giving them their distinct flavours.Oct 19, 2019
In fact, the average ABV of vodka is virtually identical to that of gin (40%), though the upper extremes on vodka are a little more severe (95%vs 76%). As a result, it's safe to say that getting drunk on gin isn't much more difficult than getting drunk on vodka.
Gin is not just flavored vodka. Vodka is a neutral tasteless spirit whereas gin is infused with juniper and other botanicals. Although they are similar, they have different production methods, are branded differently, and have completely different tastes.
Vodka is a neutral spirit made from fermentable ingredients such as grain or fruit that's distilled or treated to make a spirit without character, aroma, taste or color. Gin, on the other hand, is a spirit that is 40 percent ABV or higher, with its main characteristic flavor derived from juniper berries.
Both gin and vodka are heavily distilled and are mostly seen as clear liquids with very high alcohol content. However, gin is flavoured by juniper berries, while vodka isn't. Vodka can also go higher in terms of alcohol percentage, making it a bit harder to drink than gin if you're going for those with higher ABVs.Nov 23, 2021
It's the clearer types of alcohol, however, that go easier on the body. They also go easier on calories. One serving of vodka contains only 97 calories and zero carbs, while a serving of gin has about 110 calories and zero carbs.Feb 18, 2014
Are gin and flavoured vodka the same thing? In theory, yes. Gin is, at the most basic level, a neutral spirit flavoured with juniper berries. Vodka just so happens to be a neutral spirit.Sep 24, 2019
Made from juniper berries, a type of “super fruit,” gin serves as one of the healthiest spirits ever created. It's low in calories, and the botanical properties that survive the distillation process present plenty of health-boosting reasons gin is healthy.Aug 28, 2019
It can be difficult to pull off, but you can normally substitute gin for vodka when making martini-type drinks. While the flavors of these alcoholic beverages are quite different, the texture and appearance of a cocktail is not affected, and it can often taste just as good.
Gin is made by distilling a neutral grain alcohol with juniper berries and other botanicals to make the fragrant spirit we all know and love. The botanicals are infused into the raw spirit to release their flavours. You can also vary the recipe by adding different spices, fruits and floral elements.
Gin liqueur is made from distilled gin and infused with flavourings and sweeteners such as fruit, confectionary, and sugar, meaning that its alcohol content is lower than gin and its sugar content is higher.Dec 10, 2020
Yes, gin is a depressant. No, because is doesn't actually cause depression. The fact is alcohol is the depressant but it doesn't cause depression. If you are depressed then drinking lots of alcohol is unlikely to help but gin will not make you feel any more or less depressed than drinking vodka or whisky.
Superficially, you can easily tell the difference between gin and vodka, by the piney taste which vodka obviously lacks. So, though subtle, there is an inherent difference between the two that should be evident on taste or even a quick sniff. Gin is not just another flavor of vodka, and vodka isn't simply a flavorless gin.
The key word when talking about gin is juniper. The US government classifies gin officially as "spirits with a main characteristic flavor derived from juniper berries produced by distillation or mixing of spirits with juniper berries and other aromatics or extracts derived from these materials." Juniper makes all the difference, and it's what makes gin, gin.
And some iconic cocktails that traditionally use vodka include the Moscow Mule, the Bloody Mary, the White Russian, and the vodka martini.
Technically, vodka can be made by distilling any starch or sugar-rich grain. Traditionally speaking, it's usually made of corn, rye, or wheat. But potatoes and beets are also fair game. In fact, vodka is officially defined more along the lines of what it isn't, than what it is.
But the first time " vodka " was ever recorded in writing, dates back to Eastern Europe in the early 1400s. The word "vodka" itself is a modified form of the Slavic term voda, which means water. And that isn't because Putin and Co. sip it down like H2O: the spirit is primarily made of ethanol and water. It's that simple.
But gin, as we do know it, really came into form in England in the early 1700s, when the British government officially loosened rules on producing and creating the spirit -- leading to what is historically known as " the Gin Craze .". Which, coincidentally, is also what I nicknamed my 21st birthday.
The murky history of gin likely dates back to the Netherlands, around the mid-17th century, where it evolved from a malted, juniper-based medicinal spirit called "Genever," which is still heavily consumed in the Netherlands today -- and is fairly similar to gin as we know it.
Scholars debate the beginnings of vodka due to the little historical material available. For many centuries, beverages differed significantly compared to the vodka of today, as the spirit at that time had a different flavor, color, and smell, and was originally used as medicine.
Vodka in the United States must have a minimum alcohol content of 40% . Vodka is traditionally drunk " neat " (not mixed with water, ice, or other mixers ), and it is often served freezer chilled in the vodka belt of Belarus, Estonia, Finland, Iceland, Lithuania, Latvia, Norway, Poland, Russia, Sweden, and Ukraine.
Up until the 1950s, vodka was not used as a designation for Swedish distilled beverages, which were instead called brännvin ("burn-wine"), the word having the same etymology as the Dutch Brandewijn, which is the base for the word brandy. This beverage has been produced in Sweden since the late 15th century, although the total production was still small in the 17th century. From the early 18th century, production expanded, although production was prohibited several times, during grain shortages. Although initially a grain product, potatoes started to be used in the production in the late 18th century and became dominant from the early 19th century. From the early 1870s, distillery equipment was improved.
In some countries, black-market or " bathtub " vodka is widespread because it can be produced easily and avoid taxation. However, severe poisoning, blindness, or death can occur as a result of dangerous industrial ethanol substitutes being added by black-market producers. In March 2007 in a documentary, BBC News UK sought to find the cause of severe jaundice among imbibers of a "bathtub" vodka in Russia. The cause was suspected to be an industrial disinfectant ( Extrasept) – 95% ethanol but also containing a highly toxic chemical – added to the vodka by the illegal traders because of its high alcohol content and low price. Death toll estimates list at least 120 dead and more than 1,000 poisoned. The death toll is expected to rise due to the chronic nature of the cirrhosis that is causing jaundice.
Some vodkas are made from potatoes, molasses, soybeans, grapes, rice, sugar beets and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries, such as Poland, some vodka is produced by just fermenting a solution of crystal sugar and yeast.
As of 2020, Vodka can contain up to two grams per liter of sugar and up to one gram per liter of citric acid according to the Code of Federal Regulations (27 CFR 5.22), which define the identity standards for various alcohols. It is no longer defined as "to be without distinctive character, aroma, taste, or color.".
The name vodka is a diminutive form of the Slavic word voda (water), interpreted as little water: root вод- ( vod-) [water] + -к- ( -k-) (diminutive suffix, among other functions) + -a ( ending of feminine gender ). The word vodka was recorded for the first time in 1405 in Akta Grodzkie, the court documents from the Palatinate ...
How the Spirit Gets it Spirit. Both gin and vodka are created through processes called fermentation and distillation. They can both be made from grains, potatoes, or really anything. However, there is one major difference in production that creates the distinctive end products.
The Old Vs. The New...ish. Vodka has been around since the early 1000s (also known as the 9th century).
Juniper can provide a pine scent and flavor, while also handing out a floral or herb taste. The pine aroma can be alarming at first; however, it provides a simple taste that still blends very well with other ingredients. Gin is most often enjoyed in a cocktail or with tonic at a minimum, due to its unique taste.
One of the most popular gin drinks, the Gimlet, was concocted to prevent scurvy amongst British naval soldiers. Scurvy comes from the lack of vitamin C, so the Royal Navy thought gin mixed with lime juice was the perfect preventative measure. I’m guessing the gin was just an added bonus. 6.
Gin, on the other hand, is a little more diverse. There are five different styles of gin and three different ways to produce gin. The five styles are: London Dry Gin: As its name indicates, it tastes dry - there is nothing sweet about it. Plymouth Gin: This style has been made in Plymouth, England - no exceptions!
Gin, on the other hand is a baby in comparison. Traced back to a Dutch product called Genever, gin made its debut in the 17th century. Like other alcoholic products, Genever and subsequent gin got its start as a medicinal product.
Gin does not stop with just multiple styles , but also has multiple types of production. Distilled gin puts the mash and juniper together prior to distillation. Redistilled gin takes a distilled gin and adds juniper berries and distills it again.
The vodka soda is so light and refreshing, in fact, that professionals use it as a palate cleanser of sorts. "As a craft bartender, I sometimes taste hundreds of drinks a night ...
However, people who typically go for vodka sodas often do because they're seeking something light and low on the sugar and calories. They may want something that won't make them feel bloated, like a beer or some wines do.
The procedure for making a Vesper is rather straightforward, involving "shaking vodka and gin together with just a little Lillet coating the glass and a lemon peel," Bethany Branfort, Head Mixologist at Holston House, explains to Mashed. It is a very easy cocktail but looks and feels sophisticated.
Gin and tonics have a lot of structural similarities to the vodka soda, and this classic cocktail has quite a fanbase in its own right. Chicago bar expert Jess Sandberg, bar manager of the Michelin Bib Gourmand restaurant PROXI, tells Mashed, "Gin and tonics are the best summer cocktail. They are super refreshing and easy to make, and they are easily customizable too."
Classically the base spirit would be gin, but in a vodka gimlet, it'd be vodka, lime juice, and simple syrup. "Most bars carry these three ingredients, and therefore it's a delicious, simple cocktail to order when you want to stray from the normal vodka soda," says Minaya.
While no one is exactly sure as to the origin of the classic Gimlet, there is one theory, according to Gunther Toody's, that it originated in the 1860s, in the British Royal Navy by combining gin with lime juice to help fight scurvy. It's similar in concept to vodka soda, but has a more elegant feel – and offers a good amount of versatility.
Vodka sodas are about as simple as it gets, but the lime and bubbles offer refreshment and a touch of sweetness and citrus, and that can be perfect on a humid summer afternoon.
To put all of these sizes into perspective, a tiny airplane bottle of liquor is 1.7 ounces. That makes a fifth of vodka or any other liquor roughly equivalent to 15 airplane bottles. Therefore, fifths can be thought of as containing about 15 servings, generally. A handle is almost 35 airplane-size bottles, and can be thought of as about 35 servings.
This term comes from the days when wine bottles were four-fifths of a quart, which is also one-fifth of a gallon. Though handles are now a more common measurement, a fifth is still common alcohol vocabulary and useful knowledge. A fifth is a prudent buy for a personally stocked bar for a small gathering of friends or when guests drop by.
A handle is 1.75 liters, 1,750 milliliters or 59.2 ounces. Though it is only a descriptive, rather than an accurate term, this is sometimes referred to as a half-gallon in the United States. This is the size bottle to buy multiples of if you're throwing a party since it yields roughly 30 servings per bottle. A fifth, however, is a measurement of ...
A fifth is a prudent buy for a personally stocked bar for a small gathering of friends or when guests drop by.
Grey Goose is unbelievably smooth to drink. Finlandia is a little different because it is barley-based and made with spring water. The taste is not much altered, but it is also exceptionally silky to drink.
Smirnoff and Absolut are among the top five best-selling vodkas in the world. While they are frequently sold, they are not the highest quality. They are widely popular because they are cheap and they get the job done, making them a decent option when throwing large parties.
Up usually describes a drink that is chilled with ice—either shaken or stirred —and strained into a glass without ice. Typically, these drinks are associated with a cocktail glass , and this makes it easy to remember. Just think of it as being served in a glass that is elevated (up) by a stem. Up and straight up are often used interchangeably.
Neat is used to order a drink that is served with no ice or mixers. It is, quite simply, a straight pour of liquor from the bottle into the glass. Neat drinks also are served at room temperature. It's similar to drinks on the rocks, in that the drink is designed to be sipped slowly so you can enjoy the distilled spirit's unadulterated taste, ...
Straight up can bring the most confusion because drinkers use it to refer to both neat and up drinks. Some of this confusion goes back to the multiple meanings of straight in the bar, which circles back to those orders like a straight shot of tequila. For the most part, however, you can think of martinis as good examples of straight up drinks.
Straight. Straight is where things get really confusing because drinkers use it in a few different ways: Some use straight when they order a straight pour of darker spirits. For instance, "bourbon straight" is a common order, even though it would technically be considered neat.
If the vodka were diluted with ice, it would technically be up. If, however, the bottle of vodka itself was chilled and no ice was added, it would be neat. As mentioned, straight also can refer to a pure pour of a shot of liquor. This can be tequila, vodka, whiskey, or even rum.
While there are bartending books that act as guides through the basics of mixing drinks, there really is not a definitive or authoritative dictionary for the bar. It's a lot like trying to define what a martini is and what it isn't or differentiating cocktails from mixed drinks.
Given the nature of an environment that involves liquor and fuzzy memories, there often is no real right and wrong answer.
Lots of changes since 2012: It looks like American Airlines has switched to Tito's vodka from Absolut, to Bombay Sapphire from Beefeater, they dropped The Glenlivet and Kahlua. Looks like Pernod-Ricard is on the outs! The also dropped Courvoisier and Jim Beam Black.
Virgin Upperclass, September 2015. Upperclass is Virgin's business class/first class service, and a heck of a way to fly. This menu is from London to San Francisco sent in by reader Dinah S. The menu lists full-on cocktails but just a few spirits including an unnamed cognac, and scotch Glen Deveron.
American Adds Woodford Reserve, July 2016 (unchanged as of Dec 2016) American Airlines (US domestic) has added Woodford Reserve bourbon to its liquor line-up. This brand was previously only found on Delta as far as I know. Thanks again to field agent Warren for sending in the menu.
Volaris now has a Clamato special: Two beers and a Clamato for one special price. Seems like a good way to ensure long lines for the airplane bathroom! (Thanks again to Field Agent Warren for sending in the menu.)
Delta, March 2019 (domestic) It looks like Delta has made some changes since we last had a look at them. They swapped out Avion tequila for Cazadores. They also dropped Jack Daniels Single Barrel. There remains a bit selection of whiskey from Canada, Scotland, and the US.
But now there is also a Mai Tai from Koloa Rum.