With much debate around its classification, and warm reception in mass markets, pink gin is hard to ignore.
Originally said to have been created in the 17th century, in the small town of Leiden in the Netherlands, gin, is today popular across the world. From the gimlet and negroni to the much-loved gin-and-tonic, it forms the base of some of the most popular cocktails across the world. An innovation that has swept across the globe in recent years, pink gin, has added a whole new dimension to the celebrated spirit.
Not to be confused with the cocktail, which is made with gin and Angostura Bitters, pink gin gets its rosy hue from a variety of ingredients such as strawberries, grape skins, rose petals, raspberries, red currants or rhubarb. The addition of fruit also lends the sweet taste it is known for. Depending on the kind of ingredient added, the flavour profile of pink gin is quite varied.
Of course, not everybody likes this transformation of the traditional dry and in many cases, citrusy, alcohol. Some puritans would even go so far as to classify it as a liqueur. Given the high sugar content in it, and the fact that many distillers use concentrates instead of whole fruit, it would be hard to argue the case for pink gin. Fortunately, a number of craft distillers around the world, have ensured the use of quality ingredients and rescued pink gin from being relegated to a passing fad.
The debate around purity notwithstanding, pink gin’s sweet flavour holds broader appeal and it’s evident from the number of new and young drinkers flocking to it. That it looks good in photos doesn’t hurt either.
If you haven’t discovered pink gin yet, now is a good time to give it a shot. There are quite a few options both from liquor giants and small craft distilleries in the market. Try it in a punch, a cocktail or a classic G&T.