DC Drinks

Reviews, rantlets and ribald on all things alcoholic.

Tuesday, May 23, 2006

Pink Gin ain't for bitches, bitches.

Isaac and I aren't dead. He's busy working as sommelier/bar manager with a hot new DC restaurant (shhh ... to open Memorial Day weeked) and I'm preparing for my annual Chesapeake sailing trip.

To hold you over, below is a little piece I included on my upcoming five-day sailing trip website (which Isaac has to miss because of the aforementioned restaurant opening).


You can be certain I'll be packing a bottle of Angostora Bitters to go with Jason's bottle of London Dry for our sail across the Chesapeake. It's a tradition that goes back hundreds of years. My point, simply put, from wikipedia:

"Pink Gin is a cocktail made fashionable in the United Kingdom in the mid-19th century, consisting of jenever and a dash of 'pink' (Angostura bitters, a dark red extract of gentian and spices, known from the 1820s at Angostura in Venezuela but now made in Trinidad and Tobago).

Pink gin is a typically English way of enjoying gin. It was made popular worldwide by members of the Royal Navy, where it rose to prominence because the Angostura bitters were a cure for seasickness.

Imports to Australia of pre mixed pink gin has soared in past decades due to the overwhelming demand in fine spirits."

2 Comments:

At 1:39 AM, Anonymous Rick said...

The pink gin is yes. So damn tasty.

3oz gin (Plymouth is tasty)
6 wholesome dashes Angostura bitters

Shake with ice, and strain into a chilled cocktail glass.

 
At 5:31 PM, Anonymous Jake Parrott said...

The one, the only aperitif. Though I often like mine over ice with some soda.

 

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