Garnish:
Lime slice
How to make:
POUR gin and Angostura bitters into ice-filled glass, TOP with tonic, lightly STIR and serve with straws.
| 2 fl oz | Rutte Dry Gin |
| 3 dash | Angostura or other aromatic bitters |
| Top up with | Thomas Henry Tonic Water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our review:
Basically a G&T with an extra pep of flavour from Angostura, this has a wider appeal than the original Pink Gin.
History:
When I [Simon Difford] sampled my first Pink Gin, made with generous dashes of Angostura I found this classic tough to appreciate, so in 2002 I added another medicinal ingredient - tonic water, also containing quinine from cinchona bark. I'm sure I wasn't the first to add Angostura to a G&T but I've not found an earlier reference to a "Pink Gin & Tonic".
A detailed history of this drink can be found on our Pink Gin cocktail page.
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