Big River Pink Gin

Rhubarb, vanilla and ginger join juniper in Big River Pink GinPink ginToday, a gin flavoured and tinted pink (red fruit, rhubarb…). Originally, plain gin with a few dashes of Angostura bitters.Glossary, which takes its inspiration from the classic pink gin cocktail. It is bottled at 40% ABV, and despite the colour it is dry rather than sugary: the fruit and spice sit on a clear gin foundation.

Spicy · Fruity · Vanilla

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary appears first, then rhubarb brings a tart, cooked-fruit impression close to compote. Vanilla rounds the palate and gives a gentle perception of sweetness without adding sugar, and ginger warms the finish without taking over. The result feels generous but stays crisp at the end. Rhubarb's natural sourness is what keeps the gin fresh, and vanilla softens its edge. The four ingredients are easy to follow from the first sip to the last. Ginger gives the finish a gentle, lingering heat.

The balance makes the gin easy to adapt. A pink gin fizz is one option, and a long drink with aromatic tonicAromatic tonicA more bitter tonic, often tinted by Angostura or other bitters. It suits spicy gins.Glossary gives the rhubarb and ginger more space. The distillery also suggests muddling a fresh strawberry before adding the mixer, a small touch that softens the dry profile; it should stay restrained, since a heavily sweetened drink would hide the juniper and let the vanilla dominate. Over ice with soda, the rhubarb is at its freshest. Rhubarb and ginger also make a natural pair in a BrambleBrambleA cocktail created in London in the 1980s: gin, lemon and sugar over crushed ice, drizzled with blackberry liqueur.Glossary.

For a gin and tonic, fill a highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, add 4 cl of Pink Gin and 10 cl of Fever-Tree Aromatic Tonic Water, and stir once. Add a narrow ribbon of rhubarb and a strawberry half. The tonic's spice suits the ginger, and the strawberry follows the distillery's own suggestion.