Pink Gin

By Rosie Schaap

Pink Gin
Rating
4(120)
Comments
Read comments

It’s gin. It’s pink. It’s an elegant drink due for a revival.

Featured in: Make Mine Cool and Easy

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 drink
  • 3dashes Angostura bitters
  • 2ounces London Dry-style gin
  • Splash of soda water (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

153 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Add Angostura bitters to a chilled old-fashioned glass and swirl to coat glass; pour off excess. Add gin and, if you like, ice and a splash of soda water.

Ratings

4 out of 5
120 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

John

For an even prettier pink, and a diffferent, anise-accented flavor profile, substitute Peychaud's for Angostura.

fabio (Milan, Italy)

I agree, definitely ! It was HRM the Queen Mother favourite and she knew how to drink...

gia

An episode of Poirot turned me onto this classic. I keep revisiting it (the episode and the drink)!

DL

I was introduced to this is South Africa. No doubt a (good) remnant of colonial times. It's been my "go-to" gin cocktail ever since.

Frank

Here in England this is usually made with Plymouth gin, not London dry.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.