Bickens Premium Pink Distilled Gin keeps the structured, spicy base of Bickens and gives it a clear grapefruit accent. The gin is produced at Langley Distillery near Birmingham, where two distillates are made in separate copper stills before being blended. Angela, the older still, carries the more aromatic side of the recipe; Jenny contributes the drier line associated with a traditional gin profile. The finished pink version is bottled at 40% ABV and is designed as a citrus-led alternative to the original Bickens London Dry.

The underlying recipe brings together juniper, coriander seed, nutmeg, cinnamon, angelica, sweet orange peel, liquorice, orris, cassia and lemon peel. This combination gives the gin more structure than its colour might suggest. Juniper and coriander establish a dry, fresh opening, while cinnamon, cassia and nutmeg add measured warmth. Orange and lemon keep the middle of the palate bright; angelica, orris and liquorice provide the earthy, softly rounded foundation that holds those sharper notes in place.

Natural grapefruit flavouring is added after the distillates have been combined, followed by colour and a small amount of sugar. The result is gently rounded rather than liqueur-like: grapefruit appears first as fresh peel and then as a mild bittersweet note, while the spice and citrus of the original recipe remain perceptible underneath. The texture is supple, the fruit is direct, and the finish returns to coriander, juniper and warm spice instead of ending on sweetness alone.

East Imperial Yuzu Tonic suits this profile by extending the bright citrus register without concealing the grapefruit. Serve the gin over plenty of clear ice, add the tonic slowly and finish with a thin dehydrated lemon wheel. The garnish reinforces the lemon already present in the botanical base, while yuzu gives the long drink a sharper aromatic lift. A neutral tonic also works when a drier result is preferred, particularly with a narrow strip of grapefruit peel.