A breathtaking blast from the past …
Anyone who’s been reading this series knows I love the classics – drinks from the jazz age and earlier, when drinking was not only serious business, but also required a bit of panache. Jello shots? No way! Getting hammered was an occasional side effect of sipping one lovely concoction too many, but never the main point.
Well folks, here’s one that offers both – panache, and the risk of hammering.
Like many a classic cocktail, Pink Gin goes back so far that no one really knows where it started. But it likely had something to do with British shipboard drinking in the 19th century, when bitters were thought to be medicinal, and gin was consumed sort of like water.
In any event, this very simple mixture is lovely to look at – with the bitters giving a faint pink tint to the gin – and very bracing to drink. The first icy sip will be challenging, but continued sips bring a smoothness and peace that will carry the drinker to a whole new plane.
Especially good for these heavy, humid summer days! Two of these and you’ll forget how hot it is. Three and you may forget your name.
Two ounces gin (Any good London dry style gin will work well. It’s fun to try different brands and compare.)
Four dashes Angostura Bitters. (That’s four shakes of the bottle.)
Dash the bitters into a chilled cocktail glass and roll the glass to completely coat it with the bitters. Toss any excess. Stir the gin with ice in a mixing glass until very, very cold. This will take a minute or two. Strain the gin into the cocktail glass and garnish with a lime peel. Twist the peel over the drink to express the oils before tossing it in.