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2016 was officially the "year of gin" in the UK, with sales topping £1 billion! The brilliantly botanical spirit is much more than tonic's sidekick, it's sophisticatedly sippable, and adds depth and flavour to any drink.
This beautifully illustrated book will introduce you to a host of cocktails from the classic to the cutting edge, and showcase the versatile potential of gin.
In Gin Made Me Do It, gin aficionado and cocktail maven Jassy Davis explains everything you need to know: how to choose the perfect blend, mix the ultimate martini, and deliver delicious cocktails for every occasion.
From the perfect G&T and updates on classics like the Aviator and the Vesper, to a wide range of herbaceous cocktails, the recipes in this book are fresh, flavourful, and fun. 60 delicious recipes are illustrated with bright and beautiful original artwork in a book that makes a lovely gift for your friends-or yourself!
About the author
Jassy Davis is a cocktail gal. She's written six books dedicated to mixing drinks, including Gin Made Me Do It, Winter Warmers, Summer Sparklers, With Alcohol Anything Is Popsicle, Alcohol Not Included, and Glorious Boards. When she does put her cocktail shaker down, she enjoys developing recipes for brands that like their dishes to be cosy and comforting with a dash of fun. She lives by the sea in Brighton and you can find her on Instagram at @ginandcrumpets.
Illustrator Ruby Taylor loves working with patterns and fun, modern colour palettes, as well as typography and lettering, and anything that smacks of vintage signage. Ruby works mostly on a mix of editorial illustrations and print, fashion, and stationary design, though she also paints murals and screenprints. You can find her online at ruby-taylor.co.uk.
Summary
2016 was officially the “year of gin” in the UK, with sales topping £1 billion! The brilliantly botanical spirit is much more than tonic’s sidekick, it’s sophisticatedly sippable, and adds depth and flavour to any drink.
Report
'A well-illustrated cocktail book packed with classic and modern recipes'- The Observer
