Cheap Buzz: Gin drinking's easy in the summertime

Buzz: Worse than Pine-Sol. They must have been at sea too long.

Marnie: Well, gin wouldn't still be around today if there weren't plenty of people who liked the piney taste of juniper berries. Besides, most gins feature other aromatic flavorings too, like lemon peel and coriander.

Buzz: Someone told me there's a gin made from cucumbers. And what about cotton gin? Who thinks this stuff up?

Marnie: Cucumbers, yes. Cotton, no. Each distiller uses its own secret recipe, so no two gin brands taste quite the same, and most won't tell you every ingredient. From angelica root and grains of paradise to frankincense and rose petals, today's gins feature remarkably balanced flavors of herbs, fruits and spices. Gin and tonic may be refreshing on a hot, muggy day, but it was once the backbone of cocktail culture. Almost any drink you can make with vodka will taste more complex and interesting made with gin instead. Like cooking with wine instead of water.

Buzz: You make a good case, Marnie, but I'd still rather play gin than drink it.

Marnie Old is Philadelphia's highest-profile sommelier. She has designed wine lists for restaurants like Parc and Bar Ferdinand. Her latest book, Wine Secrets, is a collection of wine advice shared by top wine professionals. Marnie consults for the Pennsylvania Liquor Control Board and is an adviser to the beverage trade. Check out her blog at sauceblog.marnieold.com. Buzz's musings are interpreted by Daily News City Editor Gar Joseph.