What is Pink Gin?
Pink gin: it’s pretty, it’s popular, and it’s practically everywhere. But beneath the blush lies a story that’s far older—and punchier—than many people realise.
Let’s lift the lid on this eye-catching spirit and uncover how pink gin made its journey from Royal Navy rations to rooftop cocktails.
From sailors to sunsets: The origin of pink gin
Contrary to the fruity, floral bottles lining today’s shelves, the original pink gin was born at sea, not in a summer garden. It dates back to the mid-1800s, when British Royal Navy officers began adding a few dashes of Angostura bitters to their daily ration of Plymouth Gin that made the drink pinkish. Sometimes a lemon rind was used as a garnish, if they were feeling fancy.
Why bitters? Well, Angostura—originally concocted as a medicinal tonic in Venezuela—was thought to settle seasick stomachs and aid digestion. Mixed with gin, it created a slightly spicy, warming drink with a pinkish tinge. Functional, no-nonsense, and just a bit fancy.
This pared-back cocktail—just gin and bitters, served with a twist—was christened "pink gin," and it quickly became a fashionable order in gentleman’s clubs and bars on dry land too by the 1870s. Think of it as the Navy’s answer to the Martini: simple, bracing, and rather suave.
The forgotten years
For much of the 20th century, pink gin stuck close to its roots—served neat or with a splash of water, usually by those who preferred their drinks strong and stirred.
Bartenders would ask customers if they want it "in or out", meaning they swirl the bitters around the glass before either leaving it in, or pouring it out with some residue left over, and then adding the gin.
But by the late 1900s, its popularity waned as tastes shifted towards lighter, sweeter, and more citrusy cocktails. Then, sometime in the 2010s, pink gin came roaring back—but with a twist.
The modern pink gin boom
Today, ask for a pink gin and you’re far more likely to be handed a glass filled with fruit-infused gin and tonic, garnished with strawberries and served over ice. The modern revival took its cue not from the naval cocktail, but from a broader trend for colourful, flavourful gins that are easy to drink and easy to share.
The key shift? Flavour and appearance. Modern pink gins are usually flavoured with ingredients like raspberry, rhubarb, strawberry, or rose petals—giving them their trademark hue. We created our own version of a pink gin using strawberry & black pepper. Some are dry and juniper-led, while others lean into sweet, almost liqueur-like territory.
And yes, they photograph beautifully—something not lost on bartenders or Instagram.
Serving suggestions, then and now
Want to toast the past? Try the original pink gin:
- 50ml dry gin
- A few dashes of Angostura bitters
- Lemon twist
- Stirred over ice and served up, it’s a bracing, bitter classic.
Feeling fruity? Modern pink gins shine in a classic gin and tonic, especially when paired with a light tonic and a garnish that echoes the botanicals—think fresh berries, mint, or even a slice of grapefruit. They also work beautifully in spritzes, gin fizzes, or even a summery twist on a French 75.
Final thoughts
Pink gin’s had quite the glow-up: from a stoic naval cure-all to a fruity fan-favourite. But whether you prefer it stripped back and bitter, or bursting with berries and bubbles, one thing’s for sure—there’s more to this blushing spirit than meets the eye.
So next time you sip something pink, raise a glass to its seafaring origins. After all, gin history isn’t just clear—it’s pink, too.
