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
Pink Gin they were used as a treatment for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert. The British Royal Navy then brought the idea for the drink to bars in England, where this method of serving was first noted on the mainland. By the 1870s, gin was becoming increasingly popular and many of the finer establishments in England were serving Pink Gin. A typical pink gin is one part gin and one dash of angostura bitters. Though there are no major variations of pink gin, many bartenders vary the amount of angostura bitters used. Typically the drink is topped