"iii). The Raffles Long Bar in Singapore listed Gin Pahit on the cocktail board as late as 1985 but other references to Pink Gins are correct - a traditional Royal Navy drink (""..one had no ice, d'you see?"") of Gin and bitters where the bitters were added to the glass first and barman would then ask ""In or Out, Sir?"" Also mentioned by Captain Biggar in ""The Return of Jeeves"" by P.G. Wodehouse. David A. Embury states that this drink is made with yellow gin and 3 dashes of Angostura bitters to 2 dashes of absinthe, in The Fine Art"
"Pink Lady (cocktail) The Pink Lady is a classic gin-based cocktail with a long history. Its pink color is due to adding grenadine. The exact ingredients for the pink lady vary, but all variations have the use of gin, grenadine and egg white in common. In its most basic form the pink lady consists of just these three ingredients. According to the ""Royal Cafe Cocktail Book"" of 1937, it is made with a glass of gin, a tablespoon of grenadine and the white of one egg, shaken and strained into a glass. Often lemon juice is added to the basic"
"in his publication ""The Bartender's Book"" (1951) that the very non-threatening appearance of the Pink Lady may have appealed to women who did not have much experience with alcohol. At one point the Pink Lady ended up on Esquire's list of the ten worst cocktails. Pink Lady (cocktail) The Pink Lady is a classic gin-based cocktail with a long history. Its pink color is due to adding grenadine. The exact ingredients for the pink lady vary, but all variations have the use of gin, grenadine and egg white in common. In its most basic form the pink lady consists of"
"the bottle, it turns pink when mixed with a carbonated mixer such as tonic water due to the change in pH. One example of this is the Australian product ""Ink Gin"", whose lustrous blue color is generated by an infusion of the flower, changing to blush pink when mixed. As organic colours are not permanent, this type of gin is recommended to be stored in a dark place to maintain the effect. In traditional Ayurvedic medicine, it is ascribed various qualities including memory enhancing, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing, and sedative properties. In traditional Chinese medicine, the plant has"
"Rhubarb and Ginger Gin Rhubarb and Ginger Gin or Rhubarb Ginger Gin is a sort of infused liquor. It is produced commercially by several companies, but can be made at home by infusing gin with rhubarb. The infused gin can be consumed as is or used as a base for mixed cocktails. Key ingredients are gin, ginger and rhubarb with the last ingredient turning the whole drink pinkish. Lemon zest and sugar are also typically part of the drink and it is often garnished with lemon. Typically rhubarb and ginger gin is topped up with iced water, rarely without water."
"Porchcrawler A porchcrawler or porchclimb is a mixed drink made primarily of beer, vodka, gin, and a sweetening agent (for instance, lemonade concentrate). Sometimes rum or whiskey are included as well. The final product is generally a highly-alcoholic, carbonated punch with a fruity taste and a light pink or yellow color. It is typically served from a large cooler of ice and is especially popular with North American college students. A variation, known as Skip and Go Naked, is made with Sprite, and gin instead of vodka. When made with Pink Lemonade, it is termed the Pink Panty Dropper. ""Jungle"
"Grenadine Grenadine is a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a deep red color. It is popular as an ingredient in cocktails, both for its flavor and to give a reddish/pink tint to mixed drinks. The name grenadine originated from the French word ""grenade"" which means pomegranate, with ""pomme"" meaning apple and ""granate"" derived from the Italian word for seeds. Grenadine was originally prepared from pomegranate juice, sugar, and water. As grenadine is subject to minimal regulation, its basic flavor profile can alternatively be obtained from a mixture of"
"brands will replace the word ""gin"" with their own brand or initial in recipes. For instance, ""Sapphire and Tonic"" for Bombay Sapphire, ""Hendrick's and Tonic"" for Hendrick's Gin (garnished with cucumber to further distinguish it), or ""T&T"" for Tanqueray. Gin and tonic is traditionally garnished with a slice or wedge of lime, often slightly squeezed into the drink before being placed in the glass. In most parts of the world lime remains the only usual garnish; however, in the United Kingdom it has become common to use lemon as an alternative fruit; use of both fruit together is known as"
"the distillation process and contribute to gin's flavouring. For example, juniper monoterpenes come from juniper berries. Citric flavours come from chemicals such as limonene and gamma-terpinene linalool. Spice-like flavours come from chemicals such as sabinene, delta-3-carene, and para-cymene. According to the Canadian Food and Drug Regulation, gin is produced through redistillation of alcohol from juniper-berries or a mixture of more than one such redistilled food products. A well known gin cocktail is the martini, traditionally made with gin and dry vermouth. Several other notable gin-based drinks include: Gin Gin is liquor which derives its predominant flavour from juniper berries (""Juniperus"
"gin, lemon juice, and sugar. Adding carbonated water to this turns it into a gin fizz. It was popular during the 1940s, and Kevin Starr includes it in ""an array of drinks (the gin sour, the whiskey sour, the Gin Rickey, the Tom Collins, the Pink Lady, the Old Fashioned) that now seem period pieces, evocative of another era."" White Lady (also known as a Delilah, or Chelsea Side-car) is essentially a sidecar made with gin in place of brandy. What makes it different from the simple gin sour is the switching of sugar for triple sec. The cocktail sometimes"
"It is common for rhubarb and ginger gin to be served as 'rhubarb ginger gin and tonic', typically consisting of 2 shots of gin, which is then topped up with tonic water. This is served in a highball glass over ice. Rhubarb and Ginger Gin Rhubarb and Ginger Gin or Rhubarb Ginger Gin is a sort of infused liquor. It is produced commercially by several companies, but can be made at home by infusing gin with rhubarb. The infused gin can be consumed as is or used as a base for mixed cocktails. Key ingredients are gin, ginger and rhubarb"
"mix both modern and classic cocktails, such as the Tequila Sunrise, original (1920s) Sea Breeze, or (pastis with grenadine). Grenadine is also a popular ingredient in some non-alcoholic drinks, such as the Roy Rogers, pink lemonade and Shirley Temple cocktails, or simply by mixing the syrup with cold water in a glass or jug, sometimes with ice. Pomegranate syrup found in most Middle Eastern groceries is made with pomegranate concentrate and sugar, and serves as an authentic grenadine. Grenadine Grenadine is a commonly used, non-alcoholic bar syrup, characterized by a flavor that is both tart and sweet, and by a"
"mixed drinks, including the martini. Secretly produced ""bathtub gin"" was available in the speakeasies and ""blind pigs"" of Prohibition-era America as a result of the relative simple production. Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavourings. Similar infusions are possible with other fruits, such as damsons or beach plums. Another popular gin-based liqueur with a longstanding history is Pimm's No.1 Cup (25 per cent alcohol by volume), which is a fruit cup flavoured with citrus and spices."
"with soda water and elderflower cordial. The ""Wall Street Journal"" described Hendrick's as the ""Best Gin in the World"" in 2003. Other spirit ratings organisations generally have been very complimentary as well. The San Francisco World Spirits Competition, for example, awarded two double gold, two gold, and three silver medals between 2005 and 2012. The Beverage Testing Institute gave the gin well-above-average scores of 93, 94 and 95 between 2007 and 2011. Hendrick's Gin Hendrick's Gin is a brand of gin produced by William Grant & Sons at the Girvan distillery, Scotland, and launched in 1999. In addition to the"
"Ginger wine Ginger wine is a fortified wine made from a fermented blend of ground ginger root and raisins which was first produced in England. It is often fortified by being blended with brandy (especially cognac). Ginger wine can be drunk with ice (""on the rocks""), or without ice (either ""neat"" or ""straight up""), and is frequently used as an ingredient—along with whisky (typically a blended Scotch whisky)—in a ""Whisky Mac"" (the shortened form of ""Whisky Macdonald""). Ginger wine can also be served mixed with other beverages, such as lemonade, ginger ale, bitter lemon or diluted with water. Ginger wine"
"Pink Pink is a pale red color that is named after a flower of the same name. It was first used as a color name in the late 17th century. According to surveys in Europe and the United States, pink is the color most often associated with charm, politeness, sensitivity, tenderness, sweetness, childhood, femininity and the romantic. A combination of pink and white is associated with chastity and innocence, whereas a combination of pink and black links to eroticism and seduction. The color pink is named after the flowers, pinks, flowering plants in the genus ""Dianthus,"" and derives from the"
"efficiently extracts flavours from them, which are carried out of the basket along with the alcohol until they reach the condenser. Only the lighter, sweeter and floral flavours are able to be extracted by this method, which gives the spirit its distinctive character. The final Hendrick's gin is a blend of these two spirits, with an addition of cucumber essence and rose petal essence. Hendrick's suggests that the gin be served with tonic water over ice garnished with cucumber instead of the traditional citrus. Hendrick’s Gin’s Master Distiller, Lesley Gracie, suggests an alternative serving, in which the gin is mixed"
"Bijou (cocktail) A bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. This cocktail was invented by Harry Johnson, ""the father of professional bartending"", who called it ""bijou"" because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 ""New and Improved Bartender Manual"" states ""mix well with a spoon and serve."" This recipe is also one of the oldest in the manual, dating back to the 1890s. The bijou was popular for several decades. Unlike the Manhattan and"
"with Hendrick's Gin is typically garnished with a slice of cucumber. However, garnishes of cucumber are very rare, and garnishes of orange are rarer still. The cocktail was introduced by the army of the British East India Company in India. In India and other tropical regions, malaria was a persistent problem. In the 1700s it was discovered by Scottish doctor George Cleghorn that quinine could be used to prevent and treat the disease. The quinine was drunk in tonic water, however the bitter taste was unpleasant. British officers in India in the early 19th century took to adding a mixture"
"paradise. Alcohol brought in from another supplier is evaporated three times using a carterhead still, and the alcohol vapours are passed through a mesh/basket containing the ten botanicals, in order to gain flavour and aroma. This is felt to give the gin a lighter, more floral taste compared to those gins that are created using a copper pot still. Water from Lake Vyrnwy is added to bring the strength of Bombay Sapphire down to 40.0% (UK, Canada, Australia). The blue colour comes from the bottle, not the gin. 2011, plans were announced to move the manufacturing process to a new"
"Popular botanicals or flavouring agents for gin, besides the required juniper, often include citrus elements, such as lemon and bitter orange peel, as well as a combination of other spices, which may include any of anise, angelica root and seed, orris root, licorice root, cinnamon, almond, cubeb, savory, lime peel, grapefruit peel, dragon eye (longan), saffron, baobab, frankincense, coriander, grains of paradise, nutmeg, cassia bark or others. The different combinations and concentrations of these botanicals in the distillation process cause the variations in taste among gin products. Chemical research has begun to identify the various chemicals that are extracted in"
"infused with spices and orange peel. It has a dark-brown colour with a reddish tint, and tastes subtly of spice and citrus fruit. As a summer long drink, it is also commonly served with ""English-style"" (clear and carbonated) lemonade, as well as various chopped garnishes, particularly apples, cucumber, oranges, lemons, strawberry, and mint or borage, though nowadays most substitute mint. Ginger ale is a common substitute for lemonade. Pimm's can also be mixed with Champagne (or a sparkling white wine), called a ""Pimm's Royal Cup"". Pimm's Winter Cup is generally mixed with warm apple juice. Pimm's is most popular in"
"Gibson (cocktail) The Gibson is a mixed drink made with gin and dry vermouth, and often garnished with a pickled onion. The oldest published recipe for the Gibson is found in the 1908 book, ""The World's Drinks And How To Mix Them"" by William Boothby. Other pre-prohibition recipes for the Gibson exist. They all omit bitters and none of them garnish with an onion. Some garnish with citrus twists. Others use no garniture at all. There is no known recipe for the Gibson garnishes with an onion before William Boothby's 1908 Gibson Recipe. Some sources persist in using other garnishment"
"their ""flavoured"" gin collection, and is made in much the same way, with a natural elderflower flavouring being added to the original recipe. In August 2017, Gordon's began selling Gordons Pink, a pink colored gin flavored with several types of red berries. A range of pre-mixed drinks: Gordon's Gin is specified by name in the recipe for the Vesper Cocktail given by James Bond in Ian Fleming's 1953 novel ""Casino Royale"". Gordon's was Ernest Hemingway's favourite gin, which he claimed could ""fortify, mollify and cauterize practically all internal and external injuries"". In the movie ""The African Queen"" Katharine Hepburn's character"
"Lemon, lime and bitters Lemon, lime and bitters (LLB) is a mixed drink made with (clear) lemonade, lime cordial, and Angostura bitters. The lemonade is sometimes substituted with soda water or lemon squash. It was served as a non-alcoholic alternative to ""Pink Gin"" (gin mixed with Angostura bitters). It is often considered to be a non-alcoholic cocktail (or mocktail) due to its exceedingly low alcohol content, though some establishments consider it to be alcoholic and will not serve it without identification or proof of age. Lemon, Lime and Bitters is commonly consumed in Australia and New Zealand where it became"
"Ting (drink) Ting is a carbonated beverage popular in the Caribbean. It is flavored with Jamaican grapefruit juice (from concentrate) and is both tart and sweet. Ting comes in a green glass bottle, green plastic bottle or a green and yellow can. Like Orangina, the beverage contains a small amount of sediment consisting of grapefruit juice pulp. Ting is produced in the United Kingdom under license by Cott Beverages. Ting also now makes Pink Ting Soda, Diet Ting Soda, and Ginger Beer. Ting was first produced in 1976 by Desnoes & Geddes Limited. Desnoes & Geddes Limited was acquired by"
"drinks. It is an ingredient in a popular 19th century mixed drink called Gin Punch. Syrup of Maidenhair Syrup of Maidenhair, or Capillaire, is a beverage. It is a syrup made from ""adiantum"" (maidenhair fern) leaves. The concentrate is sweetened with sugar or honey and is mixed with a liquid, most commonly water or milk, before drinking. In Portugal a drink called Capilè is made of syrup of maidenhair with grated lemon zest and cold water. More modern versions uses orange flower water, water and sugar. In 17th century Bavaria, it was added to a hot drink made from eggs,"
"states without further comment, ""'common gin' is usually flavoured with turpentine"". Another common variation was to distill in the presence of sulphuric acid. Although the acid itself does not distil, it imparts the additional aroma of diethyl ether to the resulting gin. Sulphuric acid subtracts one water molecule from two ethanol molecules to create diethyl ether, which also forms an azeotrope with ethanol, and therefore distils with it. The result is a sweeter spirit, and one that may have possessed additional analgesic or even intoxicating effects – see Paracelsus. Dutch or Belgian gin, also known as ""jenever"" or ""genever"", evolved"
"Gin and tonic A gin and tonic is a highball cocktail made with gin and tonic water poured over ice. It is usually garnished with a slice or wedge of lime. The amount of gin varies according to taste. Suggested ratios of gin to tonic are between 1:1 and 1:3. In some countries (e.g., UK), gin and tonic is also marketed pre-mixed in single-serving cans. In the United States, most bars use ""soda out of a gun that in no way, shape or form resembles quinine water"", according to bartender Dale DeGroff. To get a real gin and tonic, DeGroff"
"ginger beer or ginger ale. In Japan, a similar liqueur called ""umeshu"" is made by steeping whole Japanese apricots (""ume"") and sugar in ""shōchū"", a spirit made from distilled rice wine. Sloe gin Sloe gin is a red liqueur made with gin and sloe (blackthorn) drupes, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume. However, the European Union has established a minimum of 25% ABV for sloe gin to be named as such. The traditional way of making sloe gin is to soak the sloes in"
"the most common botanicals used in gin distillation, often used in concert with Juniper berries and coriander as gin's chief aromatic accord. They are also used in absinthes, aquavits, and bitters, in addition to culinary uses such as jams and omelettes. The hollow stems of ""Angelica archangelica a""re also eaten. The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy. The fruits are tiny mericarps and are used in the production of absinthes, gins, and other alcoholic drinks. Seeds of a Persian spice plant known as Golpar (""Heracleum persicum"")"
"Gin Gin is liquor which derives its predominant flavour from juniper berries (""Juniperus communis""). Gin is one of the broadest categories of spirits, all of various origins, styles, and flavour profiles that revolve around juniper as a common ingredient. From its earliest origins in the Middle Ages, the drink has evolved from a herbal medicine to an object of commerce in the spirits industry. Gin was developed based on the older Dutch liquor, jenever, and became popular in Great Britain (particularly in London) when William of Orange became King William III of England. The earliest known written reference to genever"
"grenadine or red currant syrup. Vocaloid Hatsune Miku has a song named after this cocktail, ""Clover Club"", in which she describes the recipe. Clover Club Cocktail The Clover Club Cocktail is a cocktail consisting of gin, lemon juice, raspberry syrup, and an egg white. The egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier. Thus when the drink is shaken a characteristic foamy head is formed. It was first made by Zlatko Roskos a Slovakian bartender in 1997 in Bratislava. The Clover Club Cocktail is a drink that pre-dates Prohibition"