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Pink gin
Pink gin
Pink gin
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Pink gin
Pink Gin
Pink Gin
TypeCocktail
Ingredients
Base spiritGin
Standard drinkwareCocktail glass
Standard garnishlemon
Served
  • straight up
  • on the rocks
PreparationChill the glass, then coat the inside with the Bitters. Add the gin very well chilled, garnish and serve.

Pink gin was historically used to refer to a cocktail[1] made fashionable in England in the mid-19th century, consisting of Plymouth gin[2] and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish. In recent years, the term Pink gin has also been used to define a specific category of gin where a range of fruits and flavourings are infused into the gin to give it a pink color.[3]

Lemon rind is also commonly used as a garnish, with the citrus essential oils subtly complementing the flavour.

Origins

[edit]

Pink gin is widely thought to have been created by members of the Royal Navy. Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura bitters to make the consumption of Angostura bitters more enjoyable[4] as they were used as a treatment for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert.[5]

The Royal Navy then brought the idea for the drink to bars in England,[6] where this method of serving was first noted on the mainland. By the 1870s, gin was becoming increasingly popular and many of the finer establishments in England were serving pink gins.[citation needed]

Variations

[edit]

A typical pink gin is one part gin and one dash of angostura bitters.

Though there are no major variations of pink gin, many bartenders vary the amount of angostura bitters used. Typically the drink is topped up with iced water, rarely without water.

A bartender may ask customers whether they want it "in or out", upon which the bartender swirls the angostura bitters around the glass before either leaving it in, or pouring it out (leaving only a residue), and then adding the gin.

It is also common for pink gin to be served as 'pink gin and tonic', typically consisting of 4 dashes of angostura bitters and 2 shots of gin, which is then topped up with tonic water. This is served in a highball glass over ice, and then can be garnished with lemon.[7]

Cedric Charles Dickens (great-grandson of Charles Dickens) records in Drinking With Dickens that a 'Burnt Pink Gin' consists of 1 tsp Angostura set afire by heating over a flame and then poured into a large tot of dry gin, adding cold water to taste.[8]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Pink gin

View on Grokipedia
from Grokipedia
Pink gin is a classic originating from the British , consisting primarily of and a few dashes of Angostura aromatic , which give the drink its characteristic pink hue and bitter, aromatic flavor. Note that in modern commercial contexts (as of 2025), "pink gin" often refers to fruit-flavored gins infused with red berries, distinct from this traditional . The drink is said to have originated in the early when sailors mixed —a tonic created in 1824—with to treat seasickness and make it more palatable; it became a staple among officers by the mid- and persisted as a symbol of British naval tradition into the 20th century. Traditionally prepared without ice, pink is made by coating a with 3 to 5 dashes of (discarding excess) and topping with room-temperature , often a sweeter style like Plymouth or Old Tom. Post-Prohibition recipes, such as in Charles H. Baker's 1939 The Gentleman's Companion, stir the ingredients over ice before straining, sometimes with a lime twist garnish. Variations include the pink and tonic, adding .

History

Origins in the Royal Navy

Pink gin originated in the early 19th century as a medicinal concoction within the British , where it served as a remedy for seasickness and stomach ailments afflicting sailors during long voyages. , the key flavoring agent responsible for the drink's distinctive pink hue from its red coloring, had been developed in 1824 by German surgeon Dr. Johann Gottlieb Benjamin Siegert in Angostura, (now ), initially as a tonic to treat tropical diseases and digestive issues. These bitters were later adopted by the for their purported therapeutic benefits, predating their use in cocktails, and were mixed with the Navy's standard spirit ration to improve palatability. One commonly cited origin story involves English ship's surgeon Henry Workshop, who encountered the bitters in the in 1826, and along with Captain aboard H.M.S. , began mixing them with to make the tonic more palatable. Naval surgeons played a pivotal role in popularizing the mixture, prescribing dashes of in —a sweeter, fuller-bodied variety supplied to the fleet since the late —to counteract the unappealing taste of the bitters alone. had become a staple in the by the early , with over 1,000 barrels purchased annually by 1850 to provision ships, making it the natural base for the remedy. The simple preparation involved adding a few drops of bitters directly to the without additional ingredients, resulting in a straightforward, neat serve primarily enjoyed by officers in the . This naval innovation marked the drink's inception as a practical fusion of medicine and morale-boosting ration, distinct from its later civilian adaptations. It was routinely issued as a measure during deployments in tropical waters, where seasickness and fevers were rampant.

Popularization in the

By the , pink gin had begun to extend its reach beyond the confines of the Royal Navy, finding its way into English pubs and gentlemen's clubs where it quickly established itself as a favored among the upper classes. This civilian adoption was largely propelled by retired naval officers who, upon reintegrating into society, shared their affinity for the straightforward with London's elite social networks, embedding it in the rituals of . The drink's widespread availability solidified by the late 1800s, coinciding with a period when had evolved from its earlier associations with excess into a refined "gentleman's drink" suitable for discerning palates. In an era marked by the continued prominence of in British culture—following the regulatory reforms that curbed 18th-century overconsumption—pink gin's austere, bitters-driven character provided a stark, invigorating contrast to the more elaborate and sweetened punches that dominated Victorian social gatherings. This appeal aligned with shifting tastes toward drier, more sophisticated beverages amid the era's growing emphasis on moderation and refinement.

Traditional Preparation

Core Ingredients

The core ingredient of traditional pink gin is , a distinctive style distilled in Plymouth, , since 1793 using soft water and a neutral wheat-based spirit that contributes to its slightly sweet and earthy profile. This combination yields a smooth, full-bodied with balanced notes of , , and subtle earthiness, setting it apart from sharper dry gins and providing an ideal canvas for the bitters' aromatic intensity. The secondary essential component is , first produced in 1824 by Dr. Johann Siegert as a medicinal tonic in what is now before production relocated to Trinidad in 1875, where it remains based today. Its proprietary blend features gentian root as the primary bittering agent, alongside warming spices such as and , which impart complex aromatic layers of herbal depth and subtle sweetness without dominating the gin's character. These bitters, originally developed to aid among soldiers, add the signature pink hue to the drink through their concentrated vegetable coloring. In traditional preparations, the proportions are straightforward yet precise: typically 3 to 5 dashes of per standard measure (about 2 ounces) of , ensuring the pink coloration emerges without overwhelming the spirit's subtlety. For authenticity, especially in historical naval contexts, the original (57% ABV) is preferred, as its higher proof and robust profile were designed to withstand dilution during long voyages while preserving flavor balance; substituting with London dry can introduce excessive sharpness, disrupting the harmonious earthy-sweet interplay.

Mixing and Serving Methods

The traditional preparation of pink gin emphasizes simplicity and precision to balance the gin's botanicals with the aromatic intensity of , resulting in a clear pink hue and layered flavor profile. To begin, a , such as a or martini glass, is optionally chilled in advance by placing it in the freezer for several minutes or filling it briefly with and discarding the contents. This step ensures the final drink remains crisp, though historically it was served at without chilling. Next, three to five dashes of are added directly to the glass and swirled vigorously to coat the interior surface evenly. This technique, known as a bitters rinse, imparts subtle color and aroma without overwhelming the spirit. Bartenders traditionally offer a choice of "in or out": for "out," the excess bitters are discarded, leaving only a thin film for a more subtle bitterness; for "in," the bitters remain fully in the glass, intensifying the flavor and color for a bolder profile. This practice originated among officers in the , allowing customization based on personal preference. Room-temperature gin, typically 2 to 2.5 ounces of or a similar style like Old Tom, is then poured directly into the prepared glass. No stirring is required in the classic method, as the pour integrates the components naturally without aeration or the need for a or mixing glass. This preserves the drink's clarity and prevents excessive oxidation. Historically, all elements were at ambient temperature to maintain a bracing sip around , enhancing the aromatic release. Pink gin is served straight up in the glass for an elegant presentation. A twist garnish is expressed over the surface to release oils, then dropped in or placed on the rim to complement the ' spice with bright aromatics. In historical contexts, a small amount of —about half an —was sometimes added post-pouring to mimic the dilution from their daily rations, softening the high-proof navy-strength used aboard ships. Common pitfalls in preparation include over-dashing the , which can introduce excessive tannic bitterness and dominate the gin's subtlety, or failing to coat the evenly, leading to uneven flavor distribution. Pouring too quickly may also disrupt the smooth integration essential to this storied .

Variations

Cocktail Variations

One of the simplest ways to vary the traditional pink gin is through adjustments to the quantity of , typically ranging from 1 to 5 dashes added to a standard measure of , allowing drinkers to customize the intensity of the aromatic and bitter notes without altering the core ingredients. This flexibility in ratios has been a hallmark of the drink since its adoption in the British during the , where personal preference influenced the balance between the gin's botanicals and the bitters' spice. Diluted versions of pink gin, achieved by adding soda water or iced water, serve to temper the cocktail's strength, making it suitable for warmer climates or prolonged consumption. These extensions were particularly common among naval officers on extended deployments, where dilution helped mitigate the drink's potency while preserving its medicinal qualities derived from the bitters. For instance, a splash of chilled water stirred into the gin and bitters mixture creates a lighter, more refreshing serve that maintains the rosy hue and essential flavors. The pink and tonic represents a mid-20th-century of these dilutions, incorporating for broader appeal. This variation combines 2 shots (approximately 60 ml) of with 4 dashes of , topped with , and served over ice in a garnished with a wedge to enhance the undertones. Popularized as tastes shifted toward longer, effervescent drinks in the post-World War II era, it extended the naval staple into civilian social settings while echoing the quinine-infused tonic's own colonial history. A more esoteric 19th-century naval variant, the burnt pink gin, introduces a brief flaming process to the for added complexity. The preparation heats 1 of in a , ignites it momentarily to develop caramelized notes, then drops it into a measure of dry gin before extinguishing with cold water. Documented in historical recipes as a rare treat among sailors, this method imparts a subtle smoky depth, evoking the resourcefulness of shipboard .

Modern Flavored Interpretations

In the , pink gin evolved into a distinct category of flavored spirits, where the characteristic color is achieved through infusions of berries like and during distillation or post-distillation, rather than relying on the used in traditional recipes. This shift marked a departure toward fruit-forward profiles, with early examples including Pinkster Gin, launched in by a Suffolk-based distillery, which incorporates fresh English for both color and a subtle sweetness. Other notable entrants followed, such as Beefeater Pink in 2018, featuring essence, and Gordon's Premium Pink Gin, also released that year with and flavors at 37.5% ABV. By the end of the decade, the market had expanded to dozens of such products from both established brands and craft producers. As of 2025, pink gins have gained significant traction in craft distilleries, reflecting broader trends in premium and flavored spirits. The global pink gin market was valued at USD 2.5 billion in 2024, with projections estimating growth to USD 4.9 billion by 2033 at a of 8.1%. Examples of recent introductions include Hernö Pink BTL from in 2020, featuring strawberries and rose petals, Malfy Gin Rosa with grapefruit and notes, and Gin Rhubarb and Ginger. In 2025, new releases such as Pink Gin and Pinky 2025 highlight ongoing innovation. Many of these feature lower levels, often 37.5% compared to the 40-47% of traditional , positioning them as lighter choices for everyday consumption. These contemporary pink gins differ markedly in preparation from their historical counterparts, serving as standalone spirits that require only simple mixing with or soda for a refreshing serve, eliminating the need for . Their consumer appeal centers on the vibrant pink hue, which enhances visual presentation in cocktails, paired with fruity, approachable flavors that contrast the sharp bitterness of classic gins. This has fueled sales growth, particularly in the UK and , where the category expanded by 16% in 2021 and continues to benefit from the premiumization of flavored spirits.

Cultural Significance

Role in British Naval and Social Traditions

Pink gin occupied a distinctive role in British naval traditions as the favored libation of officers, emerging in the early when were added to to improve its palatability or alleviate seasickness on long voyages. Unlike the daily rum "tot" issued to enlisted sailors—a practice that endured until Black Tot Day on July 31, 1970—pink gin was not a formal ration but a customary choice in officers' wardrooms, underscoring class distinctions within the service. It symbolized discipline and camaraderie, often sipped calmly during meals or amid the stresses of wartime operations, as recounted in accounts of officers maintaining poise before engagements. The drink was part of naval customs in officers' messes, reinforcing bonds among the corps. Beyond the fleet, pink gin integrated into broader British social customs, particularly among empire-era expatriates in colonies where it evoked colonial identity and routine. Known as "Gin Pahit" (Malay for "bitter") in places like Malaya, it was a marker of British naval and administrative presence, enjoyed by , officials, and travelers in settings from club bars to informal gatherings. In domestic contexts, it transitioned to civilian life, appearing in British pubs as a straightforward, no-frills option favored for its simplicity and potency, though its consumption waned post-World War II amid shifting preferences toward milder beverages. The tradition declined in naval circles by the 1960s, supplanted in wardrooms by drinks like the , aligning with broader cultural changes including the end of formal spirit rations. However, pink gin saw a revival as part of the broader in the late 20th and early 21st centuries, reemerging in gastropubs and bars as a heritage emblem of naval legacy, appealing to a wider, mixed-gender beyond its original male-dominated, officer-class origins.

References in Literature and Media

Pink gin appears frequently in mid-20th-century , often evoking the stoic routines of colonial or naval life. In Graham Greene's 1948 novel , the cocktail serves as a recurring motif in scenes of emotional tension, with characters like Henry Scobie mixing and consuming it to navigate personal and moral dilemmas amid West African postings. Similarly, Ian Fleming's novels feature the drink as a favored choice for the agent, notably in The Man with the Golden Gun (1965), where Bond orders a pink gin—prepared with a generous dash of —to steady himself during high-stakes encounters, underscoring its association with British understatement and resilience. Cedric Charles Dickens, great-grandson of the Victorian author, highlights pink gin's Victorian-era popularity in his 1980 book Drinking with Dickens, including a recipe for "Burnt Pink Gin," where Angostura bitters are ignited before mixing with gin to enhance flavor, reflecting the drink's medicinal roots in 19th-century naval traditions. This nod illustrates how the cocktail bridged historical practices into literary memory, symbolizing endurance and routine comfort in narratives of hardship. In film, pink gin underscores class tensions and everyday grit in the 1959 adaptation of John Osborne's , directed by , where protagonist Jimmy Porter (played by ) brusquely orders "Give her a pink gin" for his wife Alison in a scene, capturing working-class disillusionment. The drink here embodies fleeting domestic reconciliation amid simmering resentment, a symbolic anchor in the "" genre. The 2020s have seen continued interest in classic cocktails, including pink gin, positioned as a "forgotten classic" tied to British heritage. Social media platforms have contributed to awareness of its history, with some content on and sharing tutorials on the traditional preparation and its naval origins. In these portrayals, the drink symbolizes understated fortitude, a quiet bulwark against adversity in both and modern retellings.

References

  1. https://www.diffordsguide.com/encyclopedia/1050/cocktails/pink-gin-cocktail
  2. https://www.liquor.com/recipes/diy-pink-gin/
  3. https://sipsmith.com/history-pink-gin/
  4. https://www.diffordsguide.com/cocktails/recipe/1545/pink-gin-and-tonic
  5. https://punchdrink.com/articles/created-and-forgotten-at-sea-pink-gin/
  6. https://www.theguardian.com/lifeandstyle/2015/jan/02/world-of-drinks-angostura-bitters-history
  7. https://genealogyensemble.com/2022/06/29/a-history-of-plymouth-gin/
  8. https://allthingsdrinks.co.uk/pink-gin-from-naval-tradition-to-modern-classic/
  9. https://www.brilliantgin.co.uk/the-brief-history-of-gin-in-the-uk-2/
  10. https://www.historyextra.com/period/georgian/gin-craze-panic-18th-century-london-when-came-england-alcohol-drinking-history/
  11. https://goslingslimited.com/products/plymouth-gin
  12. https://www.theginguild.com/ginopedia/gin-brands/plymouth-gin/
  13. https://theginisin.com/gin-reviews/plymouth/
  14. https://www.tastingtable.com/1624323/plymouth-gin-bottle-guide/
  15. https://www.bbc.com/travel/article/20210512-the-secret-history-of-angostura-bitters
  16. https://angosturabitters.com/our-story/
  17. https://www.blackwellswines.com/products/angostura-bitters-4oz
  18. https://www.thespruceeats.com/pink-gin-classic-cocktail-759332
  19. https://punchdrink.com/recipes/pink-gin/
  20. https://www.theginguild.com/ginopedia/gin-brands/plymouth-navy-strength/
  21. https://spiritsbeacon.com/cocktails/recipes/pink-gin
  22. https://summerhalldistillery.com/blogs/news/what-is-pink-gin
  23. https://www.beefeatergin.com/en-us/blog/the-history-of-pink-gin/
  24. https://www.applewooddistillery.com.au/blogs/blog/a-history-of-pink-gin
  25. https://www.liquor.com/recipes/pink-plymouth-gin-tonic/
  26. https://www.summerhalldistillery.com/blogs/news/what-is-pink-gin
  27. https://www.pinkstergin.com/about
  28. https://bevvy.co/articles/pink-gins/17299
  29. https://vinepair.com/articles/pink-gin-trend-beefeater-millennial/
  30. https://growthmarketreports.com/report/pink-gin-market
  31. https://www.thespiritsbusiness.com/2021/01/top-50-innovative-spirits-launches-of-2020-10-1/
  32. https://www.goodhousekeeping.com/uk/wine/g26762646/pink-gin/
  33. https://www.aberfallsdistillery.com/products/aber-falls-pink-gin-2025-release
  34. https://eccentricspirits.com/products/pembrokeshire-pinky-2025
  35. https://unionwineandliquors.com/pages/gordons-pink-gin
  36. https://whatskatiedoing.com/gin-guide/how-to-serve-pink-gin/
  37. https://www.theguardian.com/food/2018/dec/06/pink-terror-how-sweet-gins-muscled-in-on-the-artisan-market-pink-gin
  38. https://www.alcoholprofessor.com/blog-posts/pink-gin
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