Articles Tagged: Pink Gin


Pink Gin w/ Death’s Door Gin

The Pink Gin was boozy spoonful of sugar designed to help sailors keep the seasickness medicine down. But I wanted to see if something could be done to perfect the beverage. So rather than shaking with ice and diluting the gin, I put my bottle of Death’s Door Gin in the freezer for a few hours prior to making the cocktail. I chose Death’s Door gin, because I felt that the notes in the Death’s Door would not have been too overwhelming, and would allow the Angostura’s flavor to really come through. Unlike sailors, I want to taste the bitters.

So here’s how it turned out. The cold gin really allowed the cocktail to shine in a boozy fashion. This was no easy-going cocktail. The coriander and juniper notes of the Death’s Door were still overpowering and were the only notes that really came through in the final beverage. I suppose that for one to really taste the bitters, perhaps more generous dashes (or more of them) may be necessary. I really felt like I was drinking a straight gin martini. Sure it was cold, sure it was gin, but I was hoping for just a little bit more.

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Cocktails by Consensus: Pink Gin

The Pink Gin is a deceiving cocktail in only one way: the name

The word “pink” doesn’t conjure up notions of strength and potency. But in this case, it should. For the uninitiated Pink Gin is a cocktail which dates back to the British Royal Navy. Similar the Gin & Tonic, where the quinine was designed to help stave off diseases, the Pink Gin also evolved for medicinal purposes. Angoustra Bitters supposedly alleviate seasickness, and to make the bitters more palatable to Navy conscripts, they added gin. Lots of it.

Pink Gin

  Elizabeth Stewart Wikipedia David T. Smith David Wondrich Gin 1 Pour 1 "part" 50 mL "Pour" Angoustra Bitters Few Drops 1 dash 4 dashes "Generous Few" drops          

A seemingly easy to make drink

The recipe is rather unwavering in terms of ingredients: Gin + Bitters. (It’s a very very dry Churchhill martini¬†with a dash of bitters). But how many bitters? All bets are off. While Wikpedia lays claim that the original recipe is 1 part gin: 1 dash bitters, the definition of “part” seems up for grabs. From there, it seems that the only thing that everyone can agree on is that you probably need more than one drop of bitters.

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