Pink Gin (Gin and Bitters) Recipe
From:
Field Guide to Cocktails
, by
Rob Chirico
Email
Buy Now
INGREDIENTS
- 2 ounces gin
- 3 dashes of bitters
- Twist of lemon peel
INSTRUCTIONS
- Stir the gin and bitters in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
){kind=link}
My South African friend introduced me to the idea of pink G&T. Gin, Tonic and bitters. Pretty and Yummy.
should I be refrigerating my bitters after opening? I have fees blood orange and peychauds
Having read the recipe given above and the various BLOGS on another page I turned to The Trusthouse Forte International Guide to Drinks compiled by the United Kingdom Bartenders Guild (1981) for clarification (which is how I have always drunk my Pink Gin):
"Angostura bitters
1 measure gin (this should, preferrably, be Plymouth Gin which is softer than London Gin and was the traditional Gin of the Royal Navy)
Put several dashes of Angostura bitters into a spirit glass. Swirl and discard. Add the gin. Serve with iced water"
Being a lover of alcohol in general and Plymouth Gin in particular I often ommit the iced water.
www.buffalotrace.com has both peychaud's and Regan's Orange
I have some blood orange bitters on hand. I'll try it and tell you how it went.
Thanks rosswords, I'll give it a try. "Specialty" bitters, basically anything other than Angostura, are in general hard to find. Amazon.com has bottles for $6.
Try a great bitters from Fee's called Old Fashioned Bitters. Unlike Angostura-brand bitters, it actually contains angostura bark. In a Manhattan or Pink Gin or anything else, you'll never use Angostura-brand bitters again.
I've discovered that there is a source for orange bitters...they seemed to have gone into obscurity for a few years. Found a great source on the net...genuine article....called Regan's...produced by the Sazerac Company in NOLA....and they contain alcohol, so don't require refrigeration. Great also with vodka.
I'm a Peychaud fan (love it in a good sazerac), but I think I'll try both and see which I prefer.
After gimlets, Raymond Chandler was a big pink gin fan.
I use Peychaud and a touch of lemonade, soda and a thin slice of orange as a garnish.
When I've had it in the UK it has always been made with Angostura Bitters. The bitters give the drink its pink hue. A classic drink, but an acquired taste. Don't see people drinking it much except in the UK and its former possessions.
So what kind of bitters are we talking about here? Angostura? Peychaud? Orange?