Pink Gin
原料
调制步骤
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.
粉红金酒是英国海军历史上最古老的鸡尾酒之一,仅仅是在金酒中加入几滴安格斯特拉苦精。起源于19世纪英国海军将安格斯特拉苦精作为消化助剂和晕船预防药与金酒一同饮用的习惯。苦精的粉红色泽和草本香料复杂性简单地叠加在金酒的植物基底上。
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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