The recipe dates to the 1870s, when the Gilbey brothers, two veterans of the Crimean war, whose successful wine/spirits merchant business had thrived throughout the second half of the 19th century, expanded their business to include the eponymous gin (called Gilbey’s since 1895). Distilled from grain neutral spirits, it purportedly contains 12 botanicals. It was so popular that the rights to distill it were sold to the US in the 1930s and it has been distilled domestically since then. Currently the rights are owned by Beam Suntory, and the gin has a reputation for being somewhat… inexpensive.
Articles Tagged: Gilbey’s
I know it’s not technically something specific to Canada. So, no Canada, I’m not holding you solely responsible for this. But I was impressed by how common Gilbey’s Lemon Gin Collins drink was. I had never seen it before this trip to Nova Scotia and Prince Edward Island. And it was in every single liquor store. Even the ones that had only three gins on the shelf: It was Bombay Sapphire, Beefeater and this. Diageo Canada is on to something I guess. So clearly something is going on that this is popular enough to be everywhere. I thought, since I hadn’t seen it, and wasn’t sure where I would find it again, that I might as well give it a write up while I’m writing up some of the other more Canadian Gins.
In <100 Words
Take one of the world’s biggest inexpensive gin brands and cut out the work of mixing and just throw it in the bottle. There’s a not a lot of story here as this is pretty much exactly what you expect. The ingredients are “water” [cut down on the burn, make it easier to drink], sugar [again, to make it more like a Collins], Natural flavors [are you ever going to mention lemon?], Citric Acid [so it feels like Lemon?] and color.