I started writing professionally about alcohol back in 2006. And while I got my start in beer writing, I’ve also spent time writing about wine (in a very limited sense) and all the well-known spirits over the years. In almost two decades I’ve learned a seemingly limitless amount of facts about the different types of hard liquor. Especially gin. While it might not seem as complicated as whisk(e)y, rum, or even tequila, there is definitely something mysterious and intriguing about gin.
This is why it should come as no surprise that there are a handful of gin-related myths that many drinkers still believe to this day. To help us sort the real from the make believe in the world of gin, we looked to Alexis Patino, USBG bartender at Trophy Room in Phoenix, Arizona for help. Keep scrolling to debunk some of the biggest gin-centric myths.
Gin myths debunked
One of the biggest myths is that the Gin & Tonic cocktail can be imbibed to protect against the effects of malaria. The idea likely came from the use of quinine as an anti-malaria precaution by British soldiers in India in the 1700s. We suggest that if you think you’re going to come in contact with malaria, you should get a vaccination instead of sipping a cocktail.
“While Gin & Tonic was originally used to mask the unpleasant taste of quinine, which was employed to treat malaria, it’s important to note that it doesn’t provide any protection against the disease,” says Patino. “However, if you’ve had a few too many, you might just keep your friends away if you start singing ‘I’m a Believer. ’”
Other gin myths
Many gin drinkers falsely believe that due to its popularity in the country, gin was invented in England. Perhaps this is because of the popularity of London dry gin, but the spirit was actually invented in the 1500s in Holland where it was first called genever (a similar spirit still made by the Dutch today).
Another myth is that London dry gin can only be made in London. Well, if you even take a look where British gins are made, and you’ll find a large percentage that are produced outside of the city. To add to that, London dry gins are made in all corners of the globe as the name doesn’t designate a geographical location but a style of gin.
There’s also a myth that in order for the spirit to be considered a gin, it must contain a diverse list of herbs, botanicals, fruits, and other ingredients. In fact, while it would be a pine tree-filled, fairly unimpressive spirit, all distillers need to fit the criterion is the addition of juniper berries. This is why, regardless of the other herbs and botanicals (angelica root, licorice, orange peel, and beyond) included, there’s always the ever-present aroma and flavor of juniper.
Novice drinkers might also think that the processes of making gin and vodka are very different since the two spirits (although strikingly similar in appearance) couldn’t be more different in terms of aroma and flavor. Technically, both start as the name neutral spirit whether they are made with a base of potatoes, corn, wheat, or something else. It’s the infusion of juniper and other herbs and botanicals that separates gin from vodka. That and often extra distillations and filtration for vodka.
What are some misconceptions about gin?
Patino says that gin has a reputation that’s as tangled “as a Christmas tree light, thanks to its wild history and bold flavor.”
She adds, “Some folks think it’s the villain of their past hangover stories, while others mistake it for a juniper-flavored perfume. But let’s be real, gin is like the chameleon of spirits—it can be anything from a classic tonic to a botanical wonderland. And let’s not forget, it’s not as popular as vodka or whiskey, so it gets less love in the education department. But hey, that’s just more reason to dive in and discover its many faces.”
Advice for novice gin drinkers
Patino strongly recommends drinkers be open-minded and are willing to give gin a second chance. However, she says to always start with a craft cocktail rather than a classic one.
“When crafting cocktails, you have numerous options to blend out their flavors, making them less harsh. Just like any drink, you develop a palate for it. If you begin with craft cocktails slowly, you can gradually progress to classic cocktails, which may be a bit too heavy for some.”
She adds, “I work at a craft cocktail bar, and I’m quite certain that almost every person who claims to dislike gin leaves with a changed mind. Plus, who knows, you might just find your new favorite drink and start a gin club with your friends.”
