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If you’re ready to explore the fruitier side of the gin universe, pink gin will give you a new take on a classic tipple. That rosy hue used to come from a splash of angostura bitters, a deep herbal preparation with a light, yet dry, personality. Pink gin has evolved into a decidedly fruitier drink flavoured with summery rhubarb and raspberry. It’s sometimes romantic, often bracing, but always aromatic. The spirit was first designed to be paired with tonic, but it's become light enough to enjoy neat.
Pink gin’s rising popularity has inspired a collection of brands that have added their own interpretations. Some have included grapefruit zest and pomelo peel, while others have added raspberries. The latter version is best served neat over ice with a sprig of mint.
Many believe that pink gin was inspired by rose, but the drink isn’t as modern as you might think. It has centuries of history behind it. During its first incarnation as an 1800s cure for seasickness, it was served as a cocktail. It was frequently enjoyed in the Thirties, so it was often mentioned in Somerset Maugham’s novels. It became a film star when it was featured in the Fifties film, The Cruel Sea.
If you want to try pink in its original form, simply add a dash of bitter angostura bark to your favourite gin. For something wholly original, add a touch of rose syrup and garnish with berries.
The drink with the happy blush has come a long way since its dryer days, making it the perfect accompaniment to a balmy spring lunch.