Gin was first produced for medicinal purposes in 17th century Holland. It was sold in chemist shops and used to treat stomach ailments, gout and gallstones. To enhance the taste of this medicinal concoction the Dutch introduced juniper, from which came the name gin. The English term, Gin is derived from the French word for juniper, genievre.     Gin, like many other spirits is distilled primarily from grain, but also molasses and has no flavor or color at all. It must meet the certain agricultural requirements and be at least 96 percent alcohol by volume. The flavor is derived from botanicals, the dominant extract being juniper. Other common additions are anise, bitter almonds, cardamon, caraway, cassia bark, calamus, cocoa nibs, lemon peel, licorice, orange peel, cinnamon, cubeb berries, angelica and grains of paradise. Although the specific mixtures are carefully guarded secrets of individual producers a fine gin generally contains a mixture of six to ten botanicals.     Distillation processes vary between producers, but generally purified water is added in order to dilute the spirit. This is then pumped into a copper still and the botanicals are added and heated to remove their essential oils. Finally, it is left to steep. The distillate extract is re-circulated until a standard and strength is reached, which is over 90 percent alcohol by volume. There are three phases of the run. The first-run, foreshots and the end-run, feints are redistilled. The middle-run is used to make premium gin, which is approximately 85 percent alcohol by volume. Another less expensive method of gin production is called cold compounding. This technique presses out the botanicals' essential oils and then adds them to the appropriate amount of water. Gin is ready to bottle almost straight from the still; unlike other spirits, such as whiskey, it doesn't require any maturation time.     The most infamous gin drink is of course, the gin martini. The debate ranges on about the appropriate fruit or vegetable for this luscious concoction. Some add a strip of lemon peel in order to bring out the natural botanicals and others prefer the traditional olive. But whatever your decision may be, one thing is certain, the Roaring '20s helped bring gin into the graces of high society, and it has been an absolute necessity for a great cocktail party ever since. -- Summer Miller