Every gin needs a good naval counterpart and Asian parsnip is no exception. We tested various versions in James’ pub, with feedback gathered from the patrons. The flavour profile is the same as Asian Parsnip, just more intense.

For something with an extra kick, try the Corpse Reviver. Fresh & full of citrus this is a great one to relax with. Simply rinse a glass with some absinthe then mix all of the following ingredients together - 3/4 ounces of Asian Parsnip Navy Strength, 3/4 ounces of Lillet Blanc, 3/4 ounces of Orange liquer , 3/4 ounces of freshly squeezed lemon juice. Shake and pour.

James Gin Asian Parsnip contains:

Parsnips - The Emperor Tiberius accepted part of the tribute payable to Rome by Germania in the form of parsnips. For the purposes of buying my gin, parsnips should not be considered a currency.

Ginger - Although used in traditional medicine and as a dietary supplement, there is no good evidence that consuming ginger or its extracts has any beneficial effect on human health. But just in case it does, it’s in the gin.

Caraway Seed - Finland supplies about 28% of the world's caraway seed. Also many of the best racing drivers. This is because the word ‘car’ appears in both job descriptions.

Cubeb Pepper - In the Chinese Tang dynasty, physicians administered cubeb pepper to restore appetite, cure "demon vapors", darken the hair, and perfume the body. My gin will also do all of these things, possibly. Let us know how you get on and send photographs.

Fenugreek - Desiccated fenugreek seeds have been recovered from the tomb of Tutankhamen. He was also quite desiccated, so these seeds are of more use in gin than in the afterlife.

Cardamom - There are two main types of cardamom - green and black. My gin contains one of them. Guess which.

Grains of Paradise - John Russell characterised grains of paradise in The Boke of Nurture (1460) as "hot and moist”. Use that information as you wish.

Liquorice Root  - The English common name is spelled "liquorice" in most of the Commonwealth, but "licorice" in the United States. This is because Americans can’t spell.

Sweet Orange - Since you ask, the colour was named after the fruit in about 1512.

Juniper - Gin must contain juniper or it isn’t gin. In fact, the name ‘gin’ is a shortening of the Dutch word for juniper, ‘jenever’. Not to be confused with ‘Geneva’ which is both a place and a convention but not a drink.

Angelica Root  - Angelica Root was also the name of a famous 1920s blues singer from the Mississippi region. Here, it's botanical.

Coriander Seed  - Some people are genetically indisposed towards coriander, and believe it tastes of soap. They’re just weirdos, so it’s in the gin.

Water - Asian Parsnip gin is diluted to 40% ABV (or 57% for Navy Strength) by adding water. Because we appreciate the work of 19th century civil engineers, we use tap water; not hand-drawn Highland Spring or Wiltshire chalk stream water, because it wouldn’t be as good.

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