Pink Gin Cocktail

Pink Gin 1

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.”

Pink Gin 2

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.

Pink Gin 3

I don’t know if I’ll go quite that far, but I can see how Plymouth would be a good choice.

Pink Gin 4

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.

6 thoughts on “Pink Gin Cocktail

  1. Erik,

    I picked up Dr. Haigh’s book a few weeks ago and am trying to work my way through all of the cocktails in it. I tried this one a few ways a couple days back and enjoyed it with Plymouth, however I suggest giving it a go with Bluecoat gin out of PA if that’s available to you. I think it was far superior out of the four different gins I attempted to use (Plymouth, Bluecoat, New Amsterdam, Beefeater 24.) Have you tried it with a genver gin?

  2. Oh crap! Thanks for reminding me, I forgot to link to the good Doctor’s book on Powell’s!

    I’ve had only moderate luck with Bluecoat. I had one just awful bottle of it quite some time ago that kind of put me off. Then I thought that was a fluke and ordered a Bluecoat Martini out at a bar. Also awful.

    But I’ve heard it can be quite good, so perhaps they had some early problems with consistency.

    I should give it another try. (Stick that finger back in the electrical socket!)

    I’ve made Baker’s drink with Genever, but never a Pink Gin. Should give it a try some time.

  3. For what it’s worth, I was talking to Jordan on Monday, and he mentioned that while not much caring for Blue Coat when it first came out, he recently tried it again and found it to be much better. I must admit I haven’t had Blue Coat in a while, but it would seem that consistency was an issue, or perhaps they got enough negative feedback to go back and tweak the formula?

  4. I’d be curious to try this with either TBT Jerry Thomas’ or Adam Elmegirab’s (new) Boker’s bitters. In fact, having bottles of both (!), I will indulge that curiosity and report back.

  5. I actually saw a reference to “pink gin” in an old diet book today and wondered what the heck it was. Timely blog entry, at least IMO.

    “Professor Kekwick found that obese patients who were losing weight satisfactorily on a high-fat, low-calorie diet, continued to lose if alcohol was added in amounts up to 500 calories a day (equivalent to about a third of a pint of gin). But if the extra 500 calories were given as chocolate or other carbohydrate food, they stopped losing weight and started to gain. This confirms the belief – quite widely held – that pink gins are slimming. Probably all alcoholic drinks except those like beer which contain large amounts of carbohydrate, are slimming too.”

    Yay! (pdf of book is here:

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