Discovered the other day while trying to get caught up on my cocktail blog reading was Erik Ellestad’s recent post on the Pink Gin, a simple cocktail recipe with only two ingredients that delivers a surprising treat. The striking photos on Erik’s site told me that this was one cocktail I had to try. The recipe is one that Ellestad was mixing for his project to recreate every cocktail recipe in the Savoy Cocktail Book (1930), and he faithfully recreated that recipe (well, except for serving it on crushed ice). He also mentioned that the recipe was explored in Dr. Cocktail’s (Ted Haigh’s) book “Vintage Spirits and Forgotten Cocktails”, a copy of which sits near my easy chair. Ted has experimented with the recipe enough that he recommends a couple of specific gins and has upped the bitters from a single dash to a grand total of six! That’s two “goodly dashes” of bitters per ounce of gin.
Just these two sources gave me plenty of variations to play with to develop a recipe that I could write home (or, at least, you) about. First step was a little less gin. Harry Craddock calls for a glass, and Haigh wants three ounces. That’s a little much for most people, especially if you like to have more than one cocktail. The amount of bitters, however, was intriguing. Erik went for the
4 dashes Angostura Bitters
Pour the gin into a mixing glass 2/3 full of ice. (If serving up, add the bitters now.) Stir briskly until it looks cold enough. Strain into a chilled white wine glass 2/3 full of ice and dash the bitters on top. (If serving up, strain into a chilled cocktail glass.) Garnish with good will and enjoy!