Pink 47 Cocktails - DrinkSupermarket.com · 5 A Perfect Serve Gin & Tonic 6 Aviation 7 Bellini 8...

The 47 Best Cocktails

for Pink 47

Pink 47 Cocktails Contents

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1 Title Pink 47 Cocktails

Contents 3 Pink 47 Cocktails by Style 4 About Pink 47 5 A Perfect Serve Gin &

Tonic 6 Aviation 7 Bellini 8 Blue Monday 9 Bronx 10 Chelsea Sidecar 11 Cosmopolitan 12 Cucumber Mint Gin &

Tonic 13 Dawn 14 Death in the Gulf Stream 15 Delmonico No. 1 16 Desert Healer

36 Martini – Gibson 37 Martini – Perfect 38 Martini – Sweet 39 Martini – Vesper 40 Negroni 41 Parisian 42 Pink Gin 43 Pink Gin & Tonic 44 Pink London 45 Red Snapper 46 Scarlet Pimpernel 47 Seduction Royale 48 Singapore Sling 49 Southside 50 Tom Collins 51 Wallis Blue 52 About Us 53 Contact Us

17 Elderflower Mint Julep 18 English Garden 19 Foghorn/Dragonfly 20 French 75 21 Gerabelle 22 Gimlet 23 Gimlet – Schumann’s 24 Happy Birthday 25 Imperial Gin 26 Juniper Royale 27 Knickerbocker 28 Lady Diana 29 Left Bank 30 Manzangria 31 Martinez 32 Martini – Classic 33 Martini – Dirty 34 Martini – Dry 35 Martini – French

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Pink 47 Cocktails by Style


Champagne • Bellini • French 75 • Happy Birthday • Juniper Royale • Seduction Royale

Martini • Delmonico No. 1 • Knickerbocker • Martinez • Martini – Classic • Martini – Dirty • Martini – Dry • Martini – French • Martini – Gibson • Martini – Perfect • Martini – Sweet • Martini – Vesper

Other • Aviation • Bronx • Chelsea Sidecar • Cosmopolitan • Dawn • Gerabelle • Lady Diana • Left Bank • Manzangria • Negroni • Parisian • Pink Gin • Pink London • Red Snapper • Singapore Sling • Wallis Blue

Refreshing • A Perfect Serve G&T • Blue Monday • Cucumber Mint G&T • Desert Healer • Elderflower Mint Julep • English Garden • Foghorn/Dragonfly • Imperial Gin • Pink Gin & Tonic • Scarlet Pimpernel • Southside • Tom Collins

Limey • Death in the Gulf

Stream • Gimlet • Gimlet – Schumann’s

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About Pink 47


Pink 47 is a highly distinctive London Dry Gin offered in a unique diamond shaped bottle.

It is made using a delicious recipe carefully crafted in small batches with a mix of ten different botanicals:

• Juniper • Coriander (2 kinds) • Lemon peel • Orange peel

• Almonds • Nutmeg • Orris root

• Angelica root (2 kinds) • Liquorice root • Cassia bark

The result is a gin of full and complex flavour. Four times distilled and at 47% alcohol by volume, it is perfect for cocktails: strong and smooth with a crisp and compelling finish.

We hope you enjoy these cocktail suggestions. The 47 best cocktails for Pink 47 were selected because they are delicious, the ingredients are readily available (from any good supermarket or drink store) and easy to make (where difficulty is scored 1 per ingredient +1 for each mixing task).

We have included the approximate number of alcohol units per cocktail serving with each recipe. Please drink responsibly.

UK Chief Medical Officers recommend adults do not regularly exceed: Men 3-4 units daily, Women 2-3 units daily. See www.drinkaware.co.uk for the facts.

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http://www.drinkaware.co.uk/

Pink 47 A Perfect Serve

Gin & Tonic


• Glass: highball cup • Time: 1 min • Difficulty: 2/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin:

quintessentially English summertime libation

Ingredients Pink 47 gin 6cl Tonic water 12cl Garnish: pink peppercorns, lemon slice &

a twist

Preparation Fill a large goblet with ice, add a pinch of pink peppercorns, Pink 47 and tonic water to taste. Stir once, garnish with the lemon slice, drop it in a twist of lemon and enjoy. Tips Vary the amount of tonic water to taste. Some prefer lime instead of lemon.

The classic: Pink 47 and tonic water served in the Spanish style with a spicy lift.

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Pink 47 Aviation


• Glass: Cocktail • Time: 2 min • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 3.6 • Origin: Created at

the Hotel Wallick, New York early 20th century

Ingredients Pink 47 gin 6cl Lemon juice 2cl Maraschino liqueur 2cl Crème de violette Garnish: maraschino cherry

Preparation Shake the ingredients with ice, strain into a chilled cocktail glass and add a cherry. Tips: The original recipe demands the crème de violette which gave this cocktail a sky blue colour: try it if you can find it. Shaking is important to impart the hue.

A Pink 47 gin and cherry concoction with a curious blue colour. Included because it is a unique classic (even though one of the ingredients may be tricky to find – sorry about that).

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Pink 47 Bellini


• Glass: champagne flute

• Time: 1 min • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 2.5 • Origin: Ultimate Bar

Book by Mittie Hellmich 2006

Ingredients Pink 47 gin 3cl Pear juice 3cl Champagne to fill say 9cl Garnish: none

Preparation Take a champagne flute and add the first two ingredients then top up with champagne, stir gently and serve. Tips Feel free to adjust pear juice to taste: also good with peach or orange juice. Prosecco or Cava work well if you don’t have champagne.

For a celebratory occasion try this Pink 47 gin and fruity champagne cocktail.

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Pink 47 Blue Monday


• Glass: Highball • Time: 1 mins • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Ultimate Bar


Ingredients Pink 47 gin 3cl Cointreau or Triple Sec 3cl Blue Curacao dash Soda water to top up Garnish: orange slice

Preparation Fill the glass with ice, pour in the Pink 47and Cointreau, add the curacao. Top with soda water and stir gently. Garnish with orange slice. Tips: Use plenty of ice to minimise dilution.

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A very palatable and refreshing summer cocktail that can be served all year round.

Pink 47 Bronx


• Glass: Cocktail • Time: 3 mins • Difficulty: 6/10 • Yield: 1 cocktail • Alcohol Units: 2.5 • Origin: 1906 by

Waldorf Astoria barman Johnny Salon

Ingredients Pink 47 gin 4.5cl Dry vermouth 1cl Sweet vermouth 1cl Fresh orange juice 2.5cl Garnish: orange slice

Preparation Pour the ingredients into an ice filled cocktail shaker, shake vigorously and strain quickly into a chilled cocktail glass. Garnish with an orange slice. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

This is an interestingly juiced up Martini invented in 1906 by Waldorf Astoria barman Johnny Salon after a visit to the Bronx zoo.

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Pink 47 Chelsea Sidecar


• Glass: Cocktail • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 4.0 • Origin: A signature

drink from the Chelsea Hotel in New York

Ingredients Pink 47 gin 6cl Cointreau 3cl Fresh lemon juice 1.5cl Garnish: lemon peel twist

Preparation Chill a martini glass with ice and water, when ready empty the glass, shaking out any remaining water and rub with the rim with lemon peel. Fill the metal half of a cocktail shaker with ice, add the gin, Cointreau, lemon juice and shake vigorously then strain quickly into the chilled cocktail glass. Garnish with a lemon peel twist. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution.

This variation on a classic Sidecar is made with gin instead of Cognac.

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Pink 47 Cosmopolitan


• Glass: Martini • Time: 3 mins • Difficulty: 5/10 • Yield: 2 cocktails • Alcohol Units: 3.3

each • Origin: Martin

Miller

Ingredients Pink 47 gin 9cl Cointreau 6cl Fresh lime juice 3cl Cranberry juice 2cl Garnish: orange peel twist & slice of lime

Preparation Pour the ingredients into an ice filled cocktail shaker, shake vigorously and strain quickly into a chilled cocktail glass. Garnish with a twist of orange peel and slice of lime. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

A Pink 47 gin based version of the ever popular Cosmopolitan.

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Pink 47 Cucumber Mint G&T


• Glass: Hi-ball • Time: 2 min • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: based on a

recipe found on Martha Stewards web site, adjusted & presented by Ben MacPhee-Sigurdson in Winnipeg Free Press June 2012

Ingredients Pink 47 gin 6cl Lime juice 3cl Mint leaves 3 Cucumber slices 3 Lime slice 1 Tonic water to taste Garnish: cucumber wheel

Preparation In a hi-ball glass gently mash the mint leaves, cucumber and lime slices. Fill the glass with ice and add Pink 47 and lime juice. Top up with tonic water stir and garnish with cucumber wheel. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

The addition of mint makes this even more refreshing than a standard gin and tonic but cucumber takes it to another level.

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Pink 47 Dawn


• Glass: Cocktail • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 2.0 • Origin: Ultimate Bar


Ingredients Pink 47 gin 3cl Campari 2.5cl Fresh orange juice 5cl Garnish: orange slice

Preparation Pour the ingredients into an ice filled cocktail shaker, shake vigorously and strain quickly into an ice filled glass. Garnish with an orange slice. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

A wonderfully fruity Pink 47 and orange juice with a hint of bitter Campari.

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Pink 47 Death in the Gulf Stream


• Glass: Highball • Time: 1 mins • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Earnest

Hemmingway either Ritz London 1922 or Key West 1937 depending on which story you believe.

Ingredients Pink 47 gin 6cl Fresh lime juice 4.5cl A pinch of superfine sugar Angostura bitters 3 to 4 dashes Garnish: twist of lime peel

Preparation Pour the gin and lime juice into an ice filled glass. Add the sugar and bitters and stir to combine. Twist the lime peel spiral over the drink and drop it in. Tips: Use plenty of ice to chill the drink quickly and reduce dilution. Can be served on crushed ice if preferred.

Ernest Hemmingway’s ‘Hangover cure’ version of the traditional Gimlet uses fresh lime juice only to create a drink that is ‘Tart and bitter – reviving and refreshing’.

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Pink 47 Delmonico No. 1


• Glass: Martini (or Delmonico – similar to a sour glass if available

• Time: 2 mins • Difficulty: 5/10 • Yield: 2 cocktails • Alcohol Units: 2.5

each • Origin: The house

cocktail from New York’s famous Delmonico Restaurant.

Ingredients Pink 47 gin 6cl Brandy 3cl Dry vermouth 3cl Sweet vermouth 3cl Angostura bitters 4 dashes Garnish: stuffed olive or orange peel twist

Preparation Chill a glass with ice and water. Fill the tin half of a cocktail shaker with ice, add the bitters, gin, brandy, two vermouths and shake vigorously. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with an orange twist (or lemon/olive if preferred). Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution.

A classic Martini variant that pre-dates prohibition: gin, brandy, vermouths and a dash of bitters.

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Pink 47 Desert Healer


• Glass: Highball • Time: 2 mins • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 3.4 • Origin: Ultimate Bar


Ingredients Pink 47 gin 6cl Cherry Brandy 2cl Fresh orange juice 9cl Chilled ginger beer 12cl Garnish: orange slice

Preparation Pour the first three ingredients into an ice filled cocktail shaker, shake vigorously and strain quickly into an ice filled glass. Top with ginger beer, stir gently and garnish with a slice of orange. Tips: Use plenty of ice cubes to chill the drink quickly and reduce dilution.

A real thirst quencher with ginger and a kick.

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Pink 47 Elderflower Mint Julep


• Glass: Traditionally a Julep Tin but any similar glass would work

• Time: 3 mins • Difficulty: 6/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Famously

served at the Kentucky Derby

Ingredients Lemon wedge Fresh mint leaves 10 Pink 47 gin 6cl Elderflower cordial 3cl Fresh apple juice 3cl Fresh mint to garnish

Preparation Into the julep tin squeeze the juice of the lemon wedge, roll the mint leaves in your hands to release their flavour and add together with crushed ice. Then pour in the Pink 47, elderflower cordial, apple juice and churn all the ingredients together. Over-fill with crushed ice and cup with your hand to make a solid cap to reduce dilution. Add sprig of mint to garnish and two straws alongside. Tip: Do not crush the mint leaves or you will release bitter oils.


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Pink 47 English Garden


• Glass: Hi-ball • Time: 1 min • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 3.4 • Origin: modified

from Waitrose Summer Cocktails 2011

Ingredients Pink 47 gin 6cl Fresh pressed apple juice 12cl St. Germain elderflower liqueur 3cl Fresh lime juice 3cl Garnish: apple slices

Preparation Fill the glass with ice cubes then add Pink 47, elderflower liqueur, lime juice and top up with apple juice. Stir and garnish with fresh slices of apple. Tips: Dip the apple slices in diluted lime juice so they don’t go brown.

A Pink 47 gin, apple and elderflower for a refreshing summer long drink.

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Pink 47 Foghorn or Dragonfly


• Glass: Old fashioned • Time: 1 mins • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Prohibition

special

Ingredients Pink 47 gin 6cl Lime juice fresh 1.5cl Ginger beer 12cl Garnish: lime wedge

Preparation Pour the gin and lime juice into an ice filled glass. Top ginger beer and stir gently. Squeeze the lime wedge over the drink and drop it in. Tips: For a Dragonfly : omit the lime juice, squeezing the lime wedge only.

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Also known as a Prohibition Champagne.

Pink 47 French 75


• Glass: Champagne flute

• Time: 2 min • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 3.5 • Origin: named after

the 75mm Howitzer gun from World War 1

Ingredients Pink 47 gin 6cl Lemon juice 2cl Simple syrup 2cl Champagne to fill say 5cl Garnish: lemon peel

Preparation Shake the first three ingredients with ice, pour into a champagne flute, top with champagne and stir gently. Garnish with a lemon peel Tips: Think about something to do with the rest of the Champagne…

Pink 47 gin and champagne: a classic cocktail that packs a punch.

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Pink 47 Gerabelle


• Glass: Cocktail • Time: 3 mins • Difficulty: 6/10 • Yield: 1 cocktail • Alcohol Units: 4.1 • Origin: Marek

Staack of Bar Hamburg at Bar Zone, Berlin May 2009

Ingredients Pink 47 gin 5cl Maraschino 2cl Cherry Brandy 2cl Fresh lime juice 2.5cl Fresh orange juice 2.5cl Garnish: maraschino cherry

Preparation Pour the ingredients into an ice filled cocktail shaker, shake vigorously and strain quickly into a chilled cocktail glass. Garnish with a cherry. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

Created exclusively for Pink 47 and named after two beautiful ladies: Geraldine and Annabelle.

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Pink 47 Gimlet


• Glass: Martini • Time: 2 mins • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: British Navy

classic – a gimlet was the corkscrew like tool used to tap into lime juice kegs.

Ingredients Pink 47 gin 6cl Lime juice cordial 6cl Garnish: twist of lime peel

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice, add the gin and lime cordial and stir. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with a twist of lime peel.

Tips: Rose’s lime juice cordial is the key ingredient that gives the classic taste. Use plenty of ice to chill the drink quickly and reduce dilution. Can be served on crushed ice if preferred.

This traditional gin and lime cordial combination was conceived by the British Navy as a means to prevent scurvy amongst British sailors, who were hence christened ‘Limeys’.

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Pink 47 Gimlet - Schumann’s


• Glass: Martini • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Charles

Schumann of Munich, Germany

Ingredients Pink 47 gin 6cl Lime juice cordial 3cl Fresh lime juice 1.5cl Garnish: twist of lime peel

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice, add the gin, lime cordial, lime juice and stir. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with a twist of lime peel. Tips: Use plenty of ice to chill the drink quickly and reduce dilution. Can be served on crushed ice if preferred.

Schumann’s version of the traditional Gimlet adds a fresh lime juice to produce a zesty version of this classic.

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Pink 47 Happy Birthday


• Glass: large goblet • Time: 1 min • Total time: 1 min • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 3.6 • Origin: Ultimate Bar


Ingredients Pink 47 gin 6cl Mango juice 6cl Pineapple juice 6cl Lemon juice 3cl Champagne to fill say 6cl Garnish: lemon quarters, mint and cherry

Preparation Half fill a large wine goblet with ice, add the first four ingredients, then top up with champagne and stir. Decorate and serve with quartered slices of lemon. Tips: Think about something to do with the rest of the Champagne…

A celebration Pink 47 gin and fruity champagne cocktail.

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Pink 47 Imperial Gin


• Glass: highball • Time: 2 min • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Ultimate Bar


Ingredients Pink 47 gin 6cl Fresh lemon juice 3cl Fresh lime juice 3cl Soda water 9cl Garnish: lemon slice and maybe a lime slice too

Preparation Shake all the ingredients except soda water with ice. Strain into an ice filled glass. Top with soda and stir gently. Garnish with citrus slices Tips: Ignore the sprig of mint in the picture, we think it is better with a slice of lime. Use plenty of ice to chill the drink quickly and reduce dilution.

This cocktail is so sharply refreshing that you might think it was healthy: if it wasn’t for the Pink 47…

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Pink 47 Juniper Royale



• Time: 2 mins • Difficulty: 6/10 • Yield: 1 cocktail • Alcohol Units: 2.5 • Origin: Ultimate Bar


Ingredients Pink 47 gin 3cl Fresh orange juice 1.5cl Cranberry juice 1.5cl Grenadine dash Champagne to fill 9cl

Preparation Fill the tin half of a cocktail shaker with ice, add the Pink 47, orange juice, cranberry juice, grenadine dash and shake vigorously then strain quickly into a chilled champagne flute. Top with champagne and stir gently. Tips: Think about something to do with the rest of the Champagne…

This is a champagne cocktail laced with gin and fruit juice.

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Pink 47 Knickerbocker


Ingredients Pink 47 gin 6cl Dry vermouth 3cl Sweet vermouth 1.5cl Angostura bitters – a dash Garnish: lemon peel twist

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice cubes (NOT crushed ice), add the gin, vermouth, bitters and stir. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Run the lemon peel around the edge of the glass, twist it over the drink and drop it in. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution.

This Martiniesque cocktail is the epitome of old New York.

• Glass: Martini • Time: 2 mins • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 3.6 • Origin: Ultimate Bar


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Pink 47 Lady Diana


Ingredients Pink 47 gin 3cl Campari 3cl Fresh lime juice 2cl Simple syrup or lime cordial – a dash Garnish: lime peel twist

Preparation Chill a martini glass with ice and water, when ready empty the glass, shaking out any remaining water. Fill the tin half of a cocktail shaker with ice, add the gin, Campari, fresh lime juice, a dash of lime cordial (for sweetness) and shake vigorously then strain quickly into the chilled cocktail glass . Twist the lime peel over the drink and drop it in. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution.

Looks the same as a Knickerbocker but tastes completely different. Try it and see.



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Pink 47 Left Bank


• Glass: Martini • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 3.8 • Origin: modified

from Waitrose Summer Cocktails 2011

Ingredients Pink 47 gin 6cl St. Germain elderflower liqueur 3cl White wine 3cl Garnish: lime peel twist

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice, add the gin, liqueur, wine and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with lime twist. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Stirring is preferable to shaking, which shatters the ice and dilutes the drink.

A refreshing Pink 47 based elderflower and white wine concoction for summer sipping.

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Pink 47 Manzangria


• Large wine goblet or tumbler

• Time: 2 mins • Total time: 3 min • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 3.8 • Origin: A classi that

appears in the Ultimate Bar Book by Mittie Hellmich 2006

Ingredients Pink 47 gin 6cl Red wine 8cl Freshly squeezed orange juice 3cl Tonic water to top up Garnish with lemon slice, orange slice and

cinnamon stick tied together and grated nutmeg to dust

Preparation Add the ice cubes to glass, then pour on Pink 47, red wine, orange juice and stir. Add the lemon, orange, cinnamon and stir in tonic water. Grate nutmeg over the top and serve. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

An almost festive spicy concoction: Pink 47 gin with red wine, orange juice, tonic and spice garnish.

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Pink 47 Martinez


• Glass: Cocktail • Time: 2 mins • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 3.2 • Origin: 1850’s The

original was first created in California during the Gold Rush and was made with equal parts gin and sweet vermouth

Ingredients Pink 47 gin 6cl Sweet vermouth 1cl Maraschino liqueur 1cl Angostura bitters dash Garnish: usually none but try a cocktail cherry

Preparation Chill a martini glass with ice and water, when ready empty the glass, shaking out any remaining water. Fill the tin half of a cocktail shaker with ice, add the gin, sweet vermouth, Maraschino liqueur, bitters and shake vigorously then strain quickly into the chilled cocktail glass . Garnish with a cherry if liked. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. Increase sweetness by adding more vermouth or liqueur if required.

One of the presumed predecessors to the modern Martini: a much sweeter concoction.

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Pink 47 Martini - Classic


Ingredients Pink 47 gin 6cl Extra dry vermouth 6cl Angostura bitters – a dash if liked Garnish: stuffed olive or lemon peel twist

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice cubes (NOT crushed ice), add the gin, vermouth, bitters if used and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with olives or lemon twist as preferred. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Stirring is preferable to shaking, which shatters the ice and dilutes the drink.

The classic martini: a gin and vermouth cocktail uses equal parts of gin and vermouth.

• Glass: Martini • Time: 2 mins • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 3.9 • Origin: there are

many stories. This recipe is from the Gin & Vodka association 32

Pink 47 Martini - Dirty


Ingredients Pink 47 gin 6cl Extra dry vermouth 1.5cl Brine from the cocktail olives 1.5cl Garnish: green cocktail olives

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice cubes (NOT crushed ice), add the gin, vermouth, brine and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with the olives. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Stirring is preferable to shaking, which shatters the ice and dilutes the drink.

A Dry Martini salted with the brine from the cocktail olives.

• Glass: Martini • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 3.1 • Origin: A favourite

of Franklin Delano Roosevelt who historically served one to Joseph Stalin in 1943

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Pink 47 Martini - Dry


Ingredients Pink 47 gin 6cl Extra dry vermouth – 3cl reducing to 1.5cl or just

a dash to make it very ‘Dry’ Angostura bitters – a dash if liked Garnish: stuffed olive or lemon peel twist

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice cubes (NOT crushed ice), add the gin, vermouth, bitters if used and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with olives or lemon twist as preferred. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Stirring is preferable to shaking, which shatters the ice and dilutes the drink.

The dry martini gin and vermouth cocktail has many differing opinions on the amount of vermouth and garnishes to be used.

• Glass: Martini • Time: 2 mins • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 3.4 or

less • Origin: there are

many stories. This recipe is from the Gin & Vodka association

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Pink 47 Martini - French




Ingredients Pink 47 gin 6cl Fresh pineapple juice 6cl Chambord black raspberry liqueur 3cl Fresh raspberries to garnish

Preparation Pour the ingredients into an ice filled cocktail shaker, shake vigorously to generate a foam and strain quickly into a chilled cocktail glass. Garnish with fresh raspberries floated on the foam. Tips: Use plenty of ice to chill the drink quickly and reduce dilution. To produce the foam, shake long and hard then pour quickly.

Also known as a ‘Flirtini’ this is pineapple and raspberry laced with gin. Easy drinking and very fruity.

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Pink 47 Martini - Gibson


Ingredients Pink 47 gin 6cl Extra dry vermouth 1.5cl Brine from the cocktail olives 1.5cl Garnish: white pearl cocktail onions

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice cubes (NOT crushed ice), add the gin, vermouth, brine and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with the white pearl cocktail onions. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Stirring is preferable to shaking, which shatters the ice and dilutes the drink.

This version of the classic Dry Martini replaces the olive or lemon garnish with a cocktail onion.

• Glass: Martini • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 3.1 • Origin: 1940’s at the

Players Club in Manhattan for American artist Charles Dana Gibson

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Pink 47 Martini - Perfect


• Glass: Martini • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units 3.8 • Origin: this version

is from the Gin & Vodka association

Ingredients Pink 47 gin 6cl Extra dry vermouth 3cl Sweet red vermouth 3cl Garnish: orange slice

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice cubes (NOT crushed ice), add the gin, the vermouths and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with a slice of orange. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Stirring is preferable to shaking, which shatters the ice and dilutes the drink.

Here the definition of ‘Perfect’ is a Martini made with equal parts sweet and dry vermouth.

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Pink 47 Martini - Sweet


• Glass: Martini • Time: 2 mins • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 3.3 • Origin: this version

is from the Gin & Vodka association

Ingredients Pink 47 gin 6cl Sweet red vermouth 3cl Angostura bitters dash Garnish: lemon peel twist or olives

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice, add the gin and vermouth and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with a lemon twist or olives as preferred. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Stirring is preferable to shaking, which shatters the ice and dilutes the drink.

A classic gin and sweet vermouth cocktail.

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Pink 47 Martini - Vesper


• Glass: Champagne coupe or Martini

• Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 3.8 • Origin: From Ian

Fleming’s Casino Royale where it was James Bond’s cocktail of choice – named after Vesper Lynd, his double agent girlfriend

Ingredients Pink 47 gin 6cl Russian vodka 2cl Lillet Blonde 1cl Garnish: lemon peel twist

Preparation Chill a martini glass with ice and water, when ready empty the glass, shaking out any remaining water. Fill the tin half of a cocktail shaker with ice, add the gin, vodka, Lillet Blanc and shake vigorously then strain quickly into the chilled cocktail glass *. Garnish with the lemon twist. Tips: Lillet Blanc is a blend of Bordeaux Wine and Citrus Liqueur. If you can’t find it then dry vermouth and a dash of bitters works well. This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Bond preferred his Martinis shaken, not stirred, but we think it shatters the ice and dilutes the drink.

This James Bond favourite is a strong Martini variant: gin, vodka and a kiss of Lillet Blonde.

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Pink 47 Negroni


• Glass: hurricane or highball

• Time: 2 mins • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 2.6 • Origin: 1920 Count

Camillo Negroni at Bar Casoni, Florence

Ingredients Pink 47 gin 3cl Red vermouth 3cl Campari 3cl Soda water (optional) up to 9cl Garnish: orange slice & cocktail cherry

Preparation Pour the first three ingredients into an ice filled cocktail shaker, shake vigorously and strain quickly into an ice filled highball glass. Top with soda, stir and garnish with a slice of orange and cherry. Tips: Use plenty of ice cubes to chill the drink quickly and reduce dilution. Try this as a short cocktail shaken and served straight into a martini glass without the soda and an orange twist.

A classy cocktail reputed to have been created by Count Camillo Negroni when he asked for his Americano to be made with gin instead of soda.

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Pink 47 Parisian


• Glass: Cocktail • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 2.5 • Origin: Ultimate Bar


Ingredients Pink 47 gin 3cl Crème de cassis 3cl Noilly Pratt dry vermouth 3cl Garnish: none

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice cubes (NOT crushed ice), add the Pink 47, crème de cassis, vermouth and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Tips: Use plenty of ice cubes to chill the drink quickly and reduce dilution.

A classic cocktail… Pink 47 with blackcurrant and vermouth.

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Pink 47 Pink Gin


• Glass: Sherry • Time: 1 mins • Difficulty: 2/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: early days of

the British Empire’s time in India

Ingredients Pink 47 gin 6cl well chilled Angostura or Peychaud’s bitters 5 dashes Garnish: lemon twist

Preparation Pour the bitters into a chilled sherry glass, swirl to coat the glass and tip out the excess. Add the chilled gin and garnish with a lemon twist. Tips: Usually served with a glass of water on the side.

Pink 47 and bitters: a classic hangover remedy taking the ‘Hair of the dog’ approach. Popular with British officers for its supposed medicinal properties and ability to soothe the stomach.

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Pink 47 Pink Gin & Tonic


• Glass: Highball • Time: 2 mins • Difficulty: 2/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: A classic

from the days of the British Empire in India

Ingredients Angostura bitters 4 dashes Pink 47 gin 6cl Fever tree tonic water 12cl Garnish: lemon wedge & cocktail cherry

Preparation Add the Angostura bitters to a chilled Highball glass, swirl to coat the glass and discard excess. Add ice, Pink 47, tonic water and stir. Garnish with lemon and/or lime wedge and maybe a cherry for colour. Tips: Vary the amount of tonic water to taste.

The classic with a soothing lift: Pink 47 and bitters with tonic water. Some say the addition of bitters settles the tummy.

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Pink 47 Pink London


• Glass: Martini • Prep time: 2 mins • Total time: 2 mins • Difficulty: 2/10 • Yield: 1 cocktail • Alcohol Units: 3.3 • Origin: Lubos

Stevcik bar manager at The Feathers Hotel, Woodstock UK

Ingredients Pink 47 gin 6cl Sweet red vermouth 3cl Lime juice 2cl Crème de Cassis 4 dashes Garnish: lime peel twist

Preparation Chill a martini glass with ice and water. Fill the tin half of a cocktail shaker with ice, add the gin and vermouth and stir*. Then empty the glass, shaking out any remaining water and strain the cocktail into the glass. Garnish with a lime peel twist. Tips: This cocktail needs to be cold! So chill the glass first and use plenty of ice in the tin to chill the drink quickly and reduce dilution. *Stirring is preferable to shaking, which shatters the ice and dilutes the drink.

A variation on the classic gin and sweet vermouth cocktail designed for Pink 47 offering a pink colour and smooth taste.

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Pink 47 Red Snapper


• Glass: Collins • Time: 2 mins • Difficulty: 5/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin:

www.cawstonpress.com

Ingredients Pink 47 gin 6cl Tomato juice 12cl Lemon juice 2cl Tabasco 3 dashes Worcestershire sauce 2 dashes Celery salt 1 pinch Black pepper 1 pinch freshly ground Garnish with a celery stalk

Preparation Mix all the ingredients in a tumbler with ice and garnish with a stick of celery. Tips: Use plenty of ice to chill the drink quickly and reduce dilution. For extra kick and complexity add a teaspoon of horseradish sauce.

This is a gin based version of the Bloody Mary and delivers a hearty kick to the taste buds.

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http://www.cawstonpress.com/

http://www.cawstonpress.com/

Pink 47 Scarlet Pimpernel


• Glass: Highball • Prep time: 1 min • Total time: 1 min • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Bob Gorton

for the Malaysia Duty Free tasting 2012

Ingredients Pink 47 gin 6cl Cranberry juice 6cl Lime cordial 3cl Soda water to taste Garnish: lime wheels

Preparation To a glass of cubes simply add the Pink 47, cranberry juice, lime cordial. Then top up with soda water to taste and stir. Garnish with slices of lime. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

An invigorating combination of our own invention: Pink 47 and cranberry juice.

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Pink 47 Seduction Royale



• Time: 1 min • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 3.0 • Origin: Pink 47

original

Ingredients Pink 47 gin 3cl Chambord black raspberry liqueur 3cl Champagne to fill say 9cl Fresh raspberries to garnish

Preparation Pour the Pink 47 gin and Chambord liqueur into a champagne flute, top with champagne and stir gently. Garnish with a fresh raspberry floated on the foam. Tips: Think about something to do with the rest of the Champagne…

This is a champagne cocktail laced with gin and sweetened with raspberry liqueur. Easy to make, easy to drink, luxuriously fruity and devastatingly lovely.

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Pink 47 Singapore Sling


• Glass: hurricane or highball

• Prep time: 3 min • Total time: 3 min • Difficulty: 7/10 • Yield: 1 cocktail • Alcohol Units: 4.3 • Origin: 1915, Raffles

Hotel, Singapore by Ngiam Tong Boon

Ingredients Pink 47 gin 4cl Cherry brandy 2cl Benedictine 2cl Cointreau 2cl Fresh orange juice 3cl Fresh lime juice 2cl Angostura Bitters 1 dash Soda water 7cl Garnish: pineapple wedge, orange slice & cocktail cherry

Preparation Shake all the ingredients except soda water with ice. Strain into an ice filled glass. Top with soda and stir gently. Garnish with pineapple wedge, orange slice and cocktail cherry. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

A Pink 47 based version of this world famous cocktail from the Raffles Hotel, Singapore.

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Pink 47 Southside


• Glass: Hi-ball • Time: 2 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Ultimate Bar


Ingredients Pink 47 gin 6cl Fresh lime juice 3cl Simple syrup 3cl Fresh mint leaves 10 Soda water to top up Garnish lime slice and fresh mint

Preparation Roll the mint leaves in your hands to release their flavour and add to the glass with crushed ice. Then pour in the Pink 47, lime juice, and syrup. Churn all the ingredients together, top up with soda water and stir. Add lime slice and sprig of mint to garnish. Tip: Do not crush the mint leaves or you will release bitter oils.

This could be described as a gin based Mojito: a very palatable and refreshing summer cocktail that can be served all year round.

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Pink 47 Tom Collins


• Glass: Collins or Highball

• Time: 2 mins • Difficulty: 3/10 • Yield: 1 cocktail • Alcohol Units: 2.8 • Origin: Mid 1800’s

at Limmer’s Hotel, London by John Collins. Drink was named after the slightly sweet Old Tom gin originally used.

Ingredients Pink 47 gin 6cl Lemon juice fresh 3cl Simple syrup 1cl Soda water to top up Garnish: lemon and orange slices plus a

cocktail cherry

Preparation Add the first three ingredients to an ice filled Collins glass, top with soda water and stir gently. Garnish with citrus fruit slices and cherry. Tips: Adjust syrup addition to taste. Also known as a Gin Fizz, made popular during prohibition when it was customary to shake the first three ingredients. A Gin Rickey uses lime instead of lemon juice.

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Pink 47 Wallis Blue


• Glass: Martini • Time: 3 mins • Difficulty: 4/10 • Yield: 1 cocktail • Alcohol Units: 4.1 • Origin: Invented by

King Edward 8th in honour of his American wife Wallis’s blue eyes

Ingredients Pink 47 gin 6cl Cointreau 3cl Fresh lime juice 3cl Blue Curacao dash Garnish lime wedge and sugar

Preparation Coat rim of chilled glass by rubbing with lime wedge and dipping in sugar. Pour the ingredients into an ice filled cocktail shaker, shake vigorously and strain quickly into a chilled cocktail glass. Tips: Use plenty of ice to chill the drink quickly and reduce dilution.

A royal invention to celebrate the blue eyes of his love.

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Pink 47 About Us

www.pink47gin.com www.facebook.com/Pink47Gin #pink47gin www.osawhisky.com 52

Pink 47 is a brand of London Dry Gin owned by Old St. Andrews Limited. Old St. Andrews is the brand owner, designer, bottler and distributor of a range of superior quality Scotch Whiskies, London Dry Gins and Vodka. See the full range at: www.osawhisky.com

Pink 47 Contact Us

www.pink47gin.com www.facebook.com/Pink47Gin #pink47gin www.osawhisky.com 53

Bob Gorton Managing Director Mob: +44 (0)7967 028642 Email: [email protected]

Company Details Telephone: +44 (0)1732 761106 Fax: +44 01732 761107 Web Site: www.osawhisky.com Email Sales: [email protected] Email accounts: [email protected]

Registered office & trading address: Old St. Andrews Ltd. Unit E1 Chaucer Business Park Watery Lane Kemsing Nr. Sevenoaks Kent TN15 6YP United Kingdom

Company Registration No.: 4826839 VAT No. GB 826224834

mailto:[email protected]



http://www.osawhisky.com/











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