Pink Gin Redefined
Pink Gin is a cocktail that rose to popularity in England in the mid-19th century, traditionally made with Plymouth gin and a dash of Angostura bitters — a dark red bitters that lends the drink its signature blush. Originally favored by British Royal Navy officers as a way to make bitters (used to settle upset stomachs) more palatable, it later evolved into a refined sipping drink served neat or over ice, sometimes with a splash of soda or a twist of lemon. This CCW version uses barrel-aged gin, which brings warm notes of vanilla and oak to the classic juniper backbone, along with two types of bitters for added complexity and depth of flavor. The result is a richer, more layered take on the traditional recipe — still unmistakably pink, but with a bolder, more contemporary character.
Paired with
Dark chocolate with Kimmel orchard cherries from Sweet Minou Chocolates
The deep cocoa complements the bitters-forward complexity of the gin, while the bright, tart cherries echo the drink's fruity undertones and cut through the richness of the barrel-aged spirit. Together, they create a balance of sweet, tart, and warmly spiced notes that lingers pleasantly on the palate.
Ingredients
2 oz barrel aged gin (Few Distillery)
5-7 dashes of Peychaud's bitters
5-7 dashes of Antimixologist’s tropical bitters
Orange twist for garnish
Steps
Add all ingredients into a mixing glass with ice and stir till proper dilution and chilled
Strain into your favorite Gin tasting glass
Garnish with Orange twist
