Pink Gin
재료
조리법
Pour the bitters into a wine glass. Swirl the glass to coat the inside with the bitters, shake out the excess. Pour the gin into the glass. Do not add ice.
핑크 진은 영국 해군 역사에서 가장 오래된 칵테일 중 하나로, 단순히 진에 앙고스투라 비터스 몇 방울을 더한 것입니다. 19세기 영국 해군이 앙고스투라 비터스를 소화 보조제 및 뱃멀미 예방제로 진과 함께 마셨던 관행에서 유래했습니다. 비터스의 분홍빛 색조와 허브/향신료 복잡성이 진의 식물성 기저에 단순하게 더해집니다.
History & Origins
Pink Gin has roots in 19th-century British Royal Navy medicine, where Angostura Bitters was used to treat seasickness and nausea and was mixed with the sailors' daily gin ration to make it more palatable. The practice of drinking gin-and-bitters became fashionable among the naval officer class and spread to British gentlemen's clubs and colonial outposts across the Empire. It predates virtually all other cocktail recipes that involve bitters.
Tasting Notes
Aroma: Clean gin botanicals — juniper, coriander, and angelica — with the complex spice of Angostura Bitters and a blush of warm spice. Palate: Intensely spirit-forward and aromatic with juniper and botanical complexity dominating; the Angostura adds layers of gentian bitterness, cinnamon, and clove, with no sweetness or dilution to moderate the experience. Finish: Very long, dry, and bitter with a warming gin and spice echo.
Pro Tip
Swirl the bitters thoroughly around the wine glass to coat the interior evenly, shake out any excess, then pour the gin gently so it absorbs the bitters coating for a fully integrated flavour.
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