Screw It, Let’s Drink Pink Gin

Screw It, Let’s Drink Pink Gin
Photo: Claire Lower

How is everyone doing? I, myself? I’m very tired. I’ve also had a mild headache this entire week, because I keep drinking, but also because this week has been deeply, deeply obnoxious.

I’m not going to list all the reasons this week has sucked. Most are well known, though some are personal. My point is I’m very distracted and my attention span is shot and even my job — a lovely job that I am very lucky to have — feels, if not impossible, at least much more difficult than it should.

The distracted limbo we’re currently inhabiting is exactly the kind of circumstance that calls for Pink Gin — gin that is pink due to the addition of bitters. (I think it looks more orange than pink, but whatever.) If you’ve ever sipped on a dry martini and been all, “this martini could be stronger, and also coral in colour,” this the the drink for you.

Some people make Pink Gin simply by rinsing a chilled glass with bitters, but I like mine with many dashes of them — about six. Since this drink is mostly gin, dilution is very important, so stir it for longer than you think you need to. If this still seems like too much gin, you can add tonic for a Pink Gin & Tonic, which is a little more reasonable. Pink Gin is traditionally served with a strip of lemon zest (oils expressed into the glass), but you get extra points if you can find pink lemons (pictured above). To make Pink Gin, you will need:

  • 60mL gin
  • 6 dashes Angostura bitters
  • 1 strip of lemon zest (ideally from a pink lemon)

Add gin and bitters to a stirring glass full of ice and stir until it is very, very cold. Strain into a coupe and express the oils from the lemon zest into the glass. Drink. Then drink some more. Maybe if you drink enough this week will end.

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