School of Booze. Think While You Drink.

Chin Chin Pink Gin

Despite being the daughter of a sailor, I did not inherit my Dad’s sea legs.  But that’s not a problem because if I become sea sick I have the perfect cure.  It’s called Pink Gin and could not be simpler to concoct.  Just pour a measure of gin (ideally the sweeter Plymouth as opposed to dry London), and shake in a few drops of Angostura Bitters.  The gentian and spices in the bitters deliciously complement the botanicals in the gin.

Bitters were developed as a treatment for sea sickness in 1824 by a German doctor called Johann Gottlieb Benjamin - Surgeon-General of the Military Hospital in the Venezuelan town of Angostura. When the British Royal Navy started prescribing the bitters to its sailors, they were made more palatable by adding gin.  Shiver me timbers – Pink Gin was born on a boat and became one of England’s most popular cocktails.

If you want to join me on my campaign to restore Pink Gin to the drinks cabinet then arm yourself with a bottle of Angostura bitters and make your choice of Madame Geneva.  Decide whether you want the bitters in or out – that means swirling the Angostura around a Martini glass and either leaving it in, or pouring it away to leave a residue. Add two shots of gin, garnish with a lemon rind and bottoms up!  Pink Gin and tonic served in a large tumbler over ice is a sparkling alternative.

If you had sipped Pink Gin & tonic in the 19th century you would have prevented sea sickness and malaria thanks to the quinine in the tonic.   What a fine idea.  Who wants to go into business with me inventing medicinal cocktails for the 21st century?