Gin beverage of no less than 40 per cent ABV (80 proof) that possesses the characteristic flavour of juniper berries. Gin produced only through distillation or redistillation of aromatics with an alcoholic wash can be further distinguished and marketed as "distilled gin". The Canadian Food and Drug Regulation recognises gin with three different definitions (Genever, Gin, London or Dry gin) that loosely approximate the US definitions. Whereas a more detailed regulation is provided for Holland gin or genever, no distinction is made between compounded gin and distilled gin. Either compounded or distilled gin can be labeled as Dry Gin or London
Gin mixed drinks, including the martini. Secretly produced "bathtub gin" was available in the speakeasies and "blind pigs" of Prohibition-era America as a result of the relative simple production. Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavourings. Similar infusions are possible with other fruits, such as damsons or beach plums. Another popular gin-based liqueur with a longstanding history is Pimm's No.1 Cup (25 per cent alcohol by volume), which is a fruit cup flavoured with citrus and spices.