Pink gin cocktails – is anything more likely to lift the spirits when they might otherwise be flagging? Pembrokeshire Pinky from the Eccentric Spirits range just begs to be mixed up into something with a bit of frou frou and pzazz. She’s a bit of an attention seeker too. Unlike our other Eccentric spirits serves, we’ve given her (and you!) two cocktails to enjoy.
In the pink gin cocktails that we bring you here for Pembrokeshire Pinky, we add sweetness in the form of a syrup. Rhubarb and vanilla syrup is something that’s pretty straightforward to knock up at home. If you’re planning to enjoy either of these cocktails, it’s worth giving it a go! We’ve included a recipe at the end of this post.
Let’s start with the Rhubarb Pinky Sour. All cocktails require balance. The sour takes this from a careful matching of spirit, sour juice and ice, plus a touch of sweetness. We’ve also created a Rhubarb Pinky Gin Fizz – in the tradition of the sour but with the addition of Mediterranean tonic water. We love the flavours that combine so beautifully. We also love the colour!
– Eccentric Pembrokeshire Pinky Gin – 50ml
– Fresh Lemon Juice – 25ml
– Homemade Rhubarb & Vanilla Surup – 20ml
– Egg White
– Rhubarb Knot Garnish
Combine gin, lemon juice, rhubarb and vanilla syrup and the egg white into a cocktail shaker.
Top up with ice and shake for 25-30 seconds.
Double strain into your preferred glass – we love a coupe! – and enjoy.
– Eccentric Pembrokeshire Pinky Gin – 50ml
– Fresh Lemon Juice – 25ml
– Homemade Rhubarb & Vanilla Syrup – 20ml
– Egg White
– Mediterranean Tonic Water
– Rhubarb Knot Garnish
Pour the Pembrokeshire Pinky, lemon juice, syrup and egg white into a cocktail shaker, add ice cubes and shake well*.
Double strain into a suitable glass and top with the Mediterranean tonic water.
Garnish with a rhubarb knot for extra glamour.
*Some mixologists advocate dry shaking first, before the addition of ice. Give it a go by shaking the gin, juice, syrup and egg for 15 seconds before adding ice and shaking again until chilled.
250g rhubarb, chopped
200g sugar
1/2-1 vanilla pod (split, with seeds scraped out) – use a whole pod if you prefer a more pronounced vanilla flavour
250ml water
Combine all the ingredients in a pan and bring to the boil, stirring to dissolve the sugar.
Once the pan is boiling, reduce the heat to a simmer and cook until the rhubarb is tender – this shouldn’t take too long.
Remove from the heat and put the lid on the pan, then leave everything to cool completely.
Strain the contents of the pan through a muslin and bottle.
Keeps in the fridge for up to a week.
