Today is World Gin Day and a Saturday and it’s summer, can’t think of a better excuse to mix up some fabulously fragrant summer cocktails and share with a few friends! After all can be anything more English than a fruity gin and tonic? Think Not!
So get your cocktail shakers ready for my crazy new cocktail which I have christened as the Bombay Fever Pink Gin. This is an offshoot of the iconic original Pink Gin cocktail. Originating in Cuidad Bolivar – earlier known as Angostura, the capital of Venezuela’s Bolivar state, this cocktail rose to fame in the England in the mid-19th century.
The cocktail is normally made with 4 parts of pink gin and a dash of the angostura bitters. Also a lime rind is added into to allow the oils to infuse into the drink. Served in a chilled highball glass with lots of ice and tonic water it makes for a refreshing and citrusy drink. I always avoid sweet tonic water as it defeats the purpose of adding the bitters. But to each his own and even sweet tonic water works.
I wanted to add a bit of kick into the recipe so I decided to crush some red peppercorns and slit a red chilli in the middle and hang it on the side, slowly adding it’s heat into the drink. Obviously then the glass must be chilled and the gin should be poured over ice before adding the tonic water. I also decided to leave the bitters out instead of ”in”.
Edinburgh Gin Rhubarb and Ginger Liqueur is infused with rhubarb which gives the gin and the cocktail a delicate rose colour and an intense .aroma.The ginger, peppercorns and the chilli have a warming aftertaste. Made in the heart of Scotland at the Edinburgh distillery where they create gins infused with beautiful botanicals.This gin pairs well with tonic, soda or lemonade, and as I can say with guaranatee is also fabulous in cocktails, with Champagne or simply over ice
- 60 ml Edinburgh Gin Rhubarb and Ginger Liqueur
- a dash of angostura bitters
- 1 red chilli split top to down and de-seeded
- a small twirl of lemon rind
- 1/2 tsp crushed pink peppercorns
- a sprig of mint
- Wash and wipe down your best martini glasses. Leave them to chill in the freezer the frostier the glass the better.
- Crush the red peppercorns and add into the cocktail shaker
- Pour angostura bitters into an ice filled glass and stir 4-5 times, then pour the bitters out.
- Pour the gin onto the ice and add the crushed peppercorns stir gently allowing the flavour from the bitters and the peppercorns to mix well with the gin.
- Remove the frosted glasses from the freezer and strain the gin into the glasses.
- Top with tonic water and add a lemon rind into each glass.
- Rest one half of a split red chill on the side of each glass
- Gently crush a fresh mint leaf and add into each cocktail glass
- Sip slowly and enjoy the sunshine
Mix-strain-repeat! It’s #WorldGinDay after all so kick any guilt away by thinking of the many gin lovers who are enjoying their favourite spirit too.
I must say I have a really good time reading all about the history, production and cocktail recipes with gin. Here are links to a few recipes and articles by some of my food blogger friends who appreciate England’s national spirit as much as I do:
- Helen’s Gin and Melon Slushie
- Claire’s Raspberry Gin Trifle
- Helen G’s Vegan Gin & Gooseberry Jelly
- Jen’s Boozy Bramble Cake
- My recipe for Festive Hot chocolate Vodka Martini with chilli
Curious to know how the World Gin Day came into being? Head to their website here, but be warned you might just get crazy gin cravings after!
To Purchase Edinburgh Gin Rhubarb and Ginger Liqueur head to stockist Amazon UK by clicking here
*With thanks to Aamzon U.K for sending me a sample of Edinburgh Gin Rhubarb and Ginger Liqueur . No monetary compensation was offered for a positive review. All opinions expressed here are entirely my own.