Refreshing and Delicious, easy Spiced Pink Gin cocktail recipe

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 chosen to christen as the ‘Bombay Fever Pink Gin’.

This recipe is an offshoot of the iconic Pink Gin cocktail. Originating in Cuidad Bolivar – earlier known as Angostura, the capital of Venezuela’s Bolivar state, this cocktail rose to fame in 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 extra spice (always works for me) 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 its pungent 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”. This is again a very personal choice, but for my recipe to really balance out the many different flavour profiles, leaving the bitters out works really well. This will allow the fruity Rhubarb and warming ginger to marry well with the hint of pungent undertones from the pink peppercorns and the red chilli leaving a pleasant warming aftertaste on the palate. And finally, the traces of lime from the lemon rind and the bitters in the background elevate this drink to another level of awesomeness!

Edinburgh Gin’s Rhubarb and Ginger flavoured Liqueur is infused with rhubarb which gives the gin and the cocktail a delicate rose colour and an intense aroma.

This gin is 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 is also fabulous in cocktails, with Champagne or simply poured over ice.

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 admit, 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
• My recipe for Pomegranate Cocktail
• My recipe for Festive Hot chocolate Vodka Martini with chilli cocktail
• My recipe for Vin Chaud – French Mulled Wine

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

References:

• Pink Gin Recipe
• History of Pink Gin

*With thanks to Amazon 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.