Pink Gins are perfect for Valentine’s Day or anytime you need a festive cocktail. Gin is mixed with Angostura bitters to make this pretty in pink concoction.
I first tried a Pink Gin at one of my favorite spots in London, Gymkhana. Pink Gin first became popular in England in the mid-1800s. It is traditionally served in a well chilled glass, but you can add a couple of ice cubes to yours, if you prefer.
I garnished mine with lavender sprigs (because, why not!) for some extra romance and used some Grapefruit & Hibiscus, in addition to bitters to sweeten the taste ever so slightly and heighten the color.
{p.s.} For more Valentine’s Day treats & ideas, look here.
Pink Gin
Author: Saffron & Honey
Recipe type: Drinks
Cuisine: British
Prep time:
Total time:
Pink Gins are perfect for Valentine's Day or anytime you need a festive cocktail. Gin is mixed with Angostura bitters to make this pretty in pink concoction.
Ingredients
- one part gin
- dash of Angostura bitters
- dash of Morris Kitchen grapefruit-hibiscus mixer (or similar)
- fresh lavender (optional)
Instructions
- Chill the glass well, then coat the inside with bitters.
- Add the gin, top with mixer.
- Rub the lavender leaves between your fingers to release the oils, then garnish glass and serve.
how beautiful! looks refreshing, too. happy valentines day to you! xoxo
thank you, Steph!
What a clever composition for your pretty cocktail. And those teeny, tiny clothespins are adorable.
Aren’t they? I saw them used at the Clove Club in London 😉 Thanks, Karen!
Ooooh, this sounds so interesting and looks so pretty, Ksenia. We love making cocktails at home and may have to try this one. The balance of the herb and juniper in the gin with the sharp bitters and grapefruit and that touch of lavender sounds like a wonderful combination.
I hope you enjoy it, Betsy!
I’m not a big drinker but I do like gin and I think I’d like to try this Morris grapefruit bitter. I’ll keep an eye out for it:)
So glad you enjoyed it 🙂
This sounds delicious and I love all the photos with this post!
Thank you, Teresa!