Best Pink Gin Recipes

PINK GIN MARTINIS

Steps:

• Fill a cocktail shaker halfway with ice. Add gin, kirsch, vermouth, and bitters; shake vigorously 30 seconds. Strain into two coupes, garnish with lemon twists and cherries, and serve.

PINK GIN ICED TEA

Steps:

• Brew the chamomile tea bag with 500ml boiling water, steep for 2-3 mins or following pack instructions. Remove the bag and leave to cool for 5 mins.
• Pour into a large jug with the pink gin, rum, elderflower cordial and juice. Add ice and stir, then add the thyme sprigs and stir again before serving.

PINK GIN SPRITZER

Steps:

• In a tall glass combine the gin , the cranberry juice, the grenadine, and 4 ice cubes. Fill the glass with the seltzer and stir the drink. Garnish it with the orange slice.

PINK GIN SPRITZER

Steps:

• 1. In a tall glass combine the gin, the cranberry juice, the grenadine, and 4 ice cubes.
• 2. Fill the glass with the seltzer and stir the drink. Garnish it with the orange slice.

GRIDDLED VENISON WITH PINK GIN APPLESAUCE

Steps:

• Cut venison into two equal pieces so it will fit in a 1-gallon freezer bag. Place in bag with gin, Worcestershire sauce, olive oil, peppercorns, onion, star anise and garlic. Seal bag securely and refrigerate for at least 2 hours at room temperature, or up to 3 days in the refrigerator. (If refrigerated, allow to rest at room temperature for 30 to 40 minutes before cooking.)
• While venison is marinating, prepare applesauce: In a wide saucepan with a lid, melt butter over low heat. Add onion and salt, and sauté until softened but not browned. Cut apples in half, then without coring cut each half into four wedges. Add to pan with 2 tablespoons of the gin, lemon juice and chili. Stir well. Cover and simmer over medium-low heat until the apples are very soft, about 30 minutes. Remove chili, and work sauce through a food mill. Apple peels will color sauce. Stir in remaining teaspoon gin. Cover and refrigerate for up to three days; bring to room temperature before serving.
• Heat a large griddle or heavy skillet until almost smoking hot. Remove venison pieces from marinade, and shake off any spices. Slap venison onto hot griddle and sear well on all sides, turning frequently to obtain even scorch marks, about 15 minutes for rare meat. (To test for doneness, press tops of loins lightly with a finger. Springy resistance indicates rare meat; firm indicates medium to well done.) Transfer to a carving board to rest for a few minutes before slicing thinly.
• While venison is resting, preheat a broiler. Drizzle radicchio with oil and vinegar and broil, turning, until leaves are wilted and charred slightly on all sides. To serve, line a large serving plate with heat-darkened leaves, and arrange the sliced venison on top. Serve applesauce in a decorative bowl to pass at table.

PINK GIN MARTINI

Steps:

• In a cocktail shaker, combine the ice, gin and vermouth. Shake until chilled, then strain into 2 chilled martini glasses. Squeeze the oils out of each grapefruit rind into the martinis and garnish each glass with a rind. Serve immediately.

PINK GIN FIZZ

Steps:

• In a glass, pour orange juice over ice. Combine gin, simple syrup, and pink grapefruit juice; slowly pour over orange juice. Top with seltzer.

PINK GIN SPRITZER

Steps:

• In a tall glass combine the gin , the cranberry juice, the grenadine, and 4 ice cubes.
• Fill the glass with the seltzer and stir the drink.
• Garnish it with the orange slice.

PINK GIN FIZZ (COCKTAIL)

Steps:

• In a glass, pour orange juice over ice. Combine gin, simple syrup, and pink grapefruit juice; slowly pour over orange juice. Top with soda water.

PINK GIN

Steps:

• Add Angostura bitters to a chilled old-fashioned glass and swirl to coat glass; pour off excess. Add gin and, if you like, ice and a splash of soda water.