[Calvin Locke]

I'm currently reading the 1820 Treatise on food and drink adulteration (from Gutenberg.org). The hard stuff wasn't so bad as say the lead and copper compounds used to color/filter/clean/artificially color/flavor porter, wines and tea leaves.

Gin, for the most part, iirc, had stuff like capsicum, guinea pepper, grains of paradise, etc, to kick up the bite of diluted spirits.

[SampleMan]

Yum

[elcid1970]

Look up “Beer Street and Gin Lane” by William Hogarth, 1751.

Gin has a checkered history, so be sure to add fresh lime & chilled tonic every time you partake of this devil’s brew of thunder, lightning, hellfire, & damnation.

;^)