Pink Gin Cocktail.
1 Dash Angostura Bitters.
1 Glass Gin. (2 oz North Shore No. 11)
Shake well and strain into cocktail glass.
Uh, how about “Add gin to crushed ice. Stir briefly. Dash on bitters and enjoy the show.”
Interestingly, Ted Haigh, aka Dr. Cocktail, tackles the Pink Gin in the new re-release of his book, “Vintage Spirits and Forgotten Cocktails“. In his opinion, there are only 2 gins to make it with, Plymouth and Tanqueray. Any thing else is sub par.
I don’t know if I’ll go quite that far, but I can see how Plymouth would be a good choice.
I’m kind of borrowing the crushed ice from Hemingway’s Death in the Gulf Stream, which is usually made with genever, lime, and bitters.
To quote Charles H. Baker Jr. regarding Hemingway’s cocktail, “It’s tartness and its bitterness are its chief charm. It is reviving and refreshing; cools the blood and inspires renewed interest in food, companions and life.”
I think this applies equally to the Pink gin Cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.