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Pink Gin



  • The traditional garnish is a shave of lemon rind. You can obtain this by removing about an inch strip of lemon rind with a potato peeler.




  1. Chill the glass, then coat the inside with the Bitters. 
  2. Add the gin very well chilled, garnish and serve.


Pink Gin is a cocktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of 'pink' Angostura bitters, a dark red extract of gentian and spices, known from the 1820s at Angostura, Venezuela but now made in Trinidad and Tobago. Lemon rind is also commonly used as a garnish, with the citrus oils subtly complementing the flavour.

Pink gin is a typically English way of enjoying gin. It is widely agreed that the drink was first created by members of the Royal Navy. Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura bitters to make the consumption of Angostura bitters more enjoyable.

Angostura bitters were discovered as a cure for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert (though their other medicinal uses had been discovered long before this), who subsequently formed the House of Angostura, a company selling the bitters to sailors.

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.

It is also common for pink gin to be served as Pink Gin and Tonic, typically consisting of 4 dashes of angostura bitters and 2 shots of gin, which is then topped up with tonic water. This is served in a highball glass over ice, and then can be garnished with lemon. Wikipedia