This week's cocktail, the Watermelon Martini, uses gin, one of the world's most common spirits, which can be credited as the major player in the first cocktail revolution.
Gin is based on barley and rye, to which a mixture of selected herbs and spices are added, such as angelica, aniseed, cardamom, coriander, lemon zest, orange zest and, of course, juniper.
These are called botanicals. After distillation, the gin is diluted to the customary drinking strength of about 40% alcohol.
Gins are produced all over the world, with each country and region creating different tastes and qualities.
London Dry is a highly rectified spirit, with flavours added during the second or third distillation. The botanicals are added to the spirit to give the gin its flowery characteristics.
The biggest selling gins are those called dry gin and London dry gin.
Dry gin was labelled such so as to distinguish it from those much sweeter gins known as Old Tom-style gins being produced back in the early 1800s.
These were a very sweet, sugar-laden gin.
The most popular gins are derived from England and Holland, such as Bombay Sapphire, Tanqueray, Tanqueray Ten, Gordons, Beefeater, Plymouth Gin, Van Gogh, Jonge Bols, Bokma and Boosma.
However, France, the United States, Spain and even New Zealand are producing gins that are competing well on the international market.
Gin originates from Holland and was brought to England by soldiers returning from the long European wars in the 17th century. It was renowned for boosting the morale of Dutch soldiers before battle, hence the term "Dutch courage".
Gin quickly become popular as the people's drink of choice in London. It was cheaper than beer and every Tom, Dick and Harry began distilling their own cheap and often nasty versions.
Before long it became too popular and this created dire consequences for Londoners. The poor were living on it to drown their sorrows and escape the grimness of poverty.
It soon became an epidemic. By 1743, the average Londoner consumed over a litre per day.
In 1751, 9000 children were reported to have died of alcohol poisoning. So it became known as "Mother's ruin".
Shortly after, laws changed to curb the abuse and things began to settle down after many a protest and riot from the public.
Quality gin nowadays is a very delicate, refined and aromatic spirit, perfect for mixing in many cocktails as it has more body, flavour and complexities than vodka.
If you are not a fan, perhaps try a lighter-style gin, such as New Zealand's own South, which has a much more approachable flavour than heavy London dry gins.
Take time to know the gin varieties available to suit the drink required. Most people who say they don't like gin actually don't like tonic water.
Try it simple with soda and cucumber, cranberry or ginger beer or mixed as a Bramble or White Lady.
It could be your new favourite drink.
This week's cocktail, the Watermelon Martini, is one of my picks for drink of the summer. It's simple, refreshing, original, delicate and delicious.
Anyone could make this at home and it's perfect for a mid-afternoon cocktail in the sun. And remember people, it's all about quality not quantity. Please enjoy your drinks responsibly.
Cheers!
• For any questions about this or any other cocktails please feel free to email me at jc.debajo@gmail.com
Watermelon Martini
1 large mouthful-sized piece of watermelon
45ml Beefeater London Dry Gin
15ml Monin Watermelon liqueur
Muddle the watermelon. Add the liqueur, then shake and fine strain into a Martini glass.
Bartender's tip: If you want to jazz this up a little, spray some rose-water over the top with an atomiser and garnish with two rose petals.
