Gin is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). From its earliest origins in the Middle Ages, gin has evolved from a herbal medicine to an object of commerce in the spirits industry. Gin was developed on the basis of the older jenever, and became popular in Great Britain when William of Orange, leader of the Dutch Republic, occupied the English, Scottish and Irish thrones with his wife Mary. Gin is one of the broadest categories of spirits, represented by products of various origins, styles, and flavour profiles that all revolve around juniper as a common ingredient.
Juice is a liquid (drink) that is naturally contained in fruit and vegetables. It can also refer to liquids that are flavored with these or other biological food sources such as meat and seafood. It is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages. Juice emerged as a popular beverage choice after the development of pasteurization methods allowed for its preservation without fermentation.[1] The Food and Agriculture Organization of the United Nations (FAO) estimated the total world production of citrus fruit juices to be 12,840,318 tonnes in 2012.[2] The biggest fruit juice consumers are German : 39.6 liters consumed annually per person. They are followed by the US, which annually consume 33 liters.
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat.[1][2]
Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy".[3] In many countries, cream is usually sold partially fermented: sour cream, cr?me fraîche, and so on.
Cream has many culinary uses in sweet, bitter, salty and tangy dishes.
Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. This is also the origin of butter's yellow color. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.
Grenadine is a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a deep red color. It is popular as an ingredient in cocktails, both for its flavor and to give a reddish/pink tint to mixed drinks.
Carbonated water (also known as club soda, soda water, sparkling water, seltzer water, or fizzy water) is water into which carbon dioxide gas under pressure has been dissolved. Some of these have additives, such as sodium chloride, sodium bicarbonate or similar, but seltzer water is almost always composed of water and carbon dioxide with no other additives. This process, known as carbonation, is a process that causes the water to become effervescent. Most carbonated water is sold in ready to drink bottles as mineral water and carbonated beverages such as soft drinks. However, it is rather easy to prepare at home with soda makers.
In a shaker half-filled with ice cubes, combine the gin, lemon juice, sugar, cream, and grenadine. Shake well. Strain into a collins glass almost filled with ice cubes. Add the club soda. Stir well.
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