This enzyme, called ADH4, allowed them to break down the alcoholic content in fruit that had fallen from the trees and began to ferment as it rotted on the ground. This happened almost 10 million years ago when an enzyme in early humans mutated. It is believed by scientists that long before humans developed processes for distilling alcoholic spirit, they had developed the ability to digest alcohol in the dietary system. Well, that’s a great start, as it shows us before we start looking at the fascinating history of this spirit, we should begin briefly looking at both the origins of its two main components: alcoholic spirit and juniper. “A clear alcoholic spirit distilled from grain or malt and flavored with juniper berries.” End quote. The Oxford Living Dictionaries define gin as, and I quote:
So, if you want to go and make yourself a large Gin & Tonic to sip on before we start, I totally understand.Īnd I’ll be waiting for you after the break.Īs I so often do on the podcast, I think before we start looking at the history of an ingredient, we should probably define exactly what it is we’re talking about. This episode may well be a little longer than normal because we are talking about one of my favorite subjects with a truly fascinating history that will take us from ancient China to the bathtubs of Brooklyn and many points in between. Today, we are going to talk about the history of gin. So, today’s episode of Eat My Globe is going to be about an ingredient without which my life would definitely be a lot less fun and probably a lot less blurry. To me, the true Martini has to be made with one particular spirit: gin. I am not one of those who looks down my nose at those who prefer vodka in their Martini - although by definition, that wouldn’t be a Martini. And, while I’m always impressed with the skills of the modern mixologist, I truly believe that it is the success - or failure - in making this relatively simple cocktail that can decide for me if the bartender is a real mover or just a shaker.
The perfect chilled combination of vermouth and spirit with an appropriate garnish - in my case always a twist, never an olive - is always my first request at any restaurant or cocktail bar. Now, on more than one occasion, I have described my life as “a shallow search for the perfect Martini.” I really do love a Martini. A podcast about Things You Didn’t Know You Didn’t Know About Food.Īnd on today’s episode, we are going to talk about the key ingredients in one of my favorite alcoholic tipples. Hi everybody and welcome to the latest episode of EAT MY GLOBE. EAT MY GLOBE: THINGS YOU DIDN’T KNOW YOU DIDN’T KNOW ABOUT FOOD
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