This is great to test the quality of your gin. If it's still noticable after the addition of sugar (or gomme) and the bitters, it's a good gin. A nice long stir (60 seconds), or shaking, gives enough dilution without having to add water, works fine in my view.

Made with just London dry gin and bitters, no garnish. Considering its history, I think building it in an ice-filled old fashioned glass will works.

Had this with just gin and angostura bitters

Curious story re the titling, as I was introduced to ‘pink gin’ I would say around year 2000 (but hard to recollect exactly) by a bartender at the Australian National University, Canberra. It was a pink G&T as described above. The bartender was an Englishman who had previously worked in some old former colonial outpost such as Singapore or Hong Kong, and recounted his customers rolling up after work to order “a laaarge pink gin”!

Interesting. I always had it without any sugar. The little drop adds a roundness to it (as one would expect).