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.