How to make:
POUR gin and Angostura bitters into ice-filled glass, TOP with tonic, lightly STIR and serve with straws.
Basically a G&T with an extra pep of flavour from Angostura, this has a wider appeal than the original Pink Gin.
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".