We all know that pink gin looks great in a G&T, but what about all the other gorgeously rosy pink gin cocktails out there? Here at Craft Gin Club, we think there’s nothing more divine than sipping on one of these ten blushing beauties! Even better? They taste as gorgeous as they look!
The ultimate pink gin cocktail! This delightful blush-pink tipple has a lovely light, frothy texture and a little tart edge to cut through the sweetness. Ideal for a girls’ night in.
20ml lemon juice
1 egg white
Combine your ingredients in an empty cocktail shaker and shake to emulsify the egg white. Then fill your shaker with ice and shake again. Serve in a martini glass or cocktail coupe.
Watch the video recipe here.
Creamy, ginny and oh, so sweet (plus really easy to make at home!) No, it’s not anyone on a diet. Yes, it’s yummy and sometimes we just don’t care. Go on, treat yourself to a little taste of heaven!
25ml triple sec
30ml single cream
2-3 dashes rose syrup
dried rose petals to garnish
Combine gin, triple sec, single cream and rose syrup in a cocktail shaker, with ice and shake vigorously.
Strain into a chilled martini glass and garnish with dried rose petals.
LILLET ROSE COCKTAIL
This gorgeous, pink-hued cocktail is better than a bouquet of flowers! We’ve provided a recipe for six drinks here.
355ml Lillet Rose
355ml grapefruit juice
6 edible flowers, to garnish (optional)
In a cocktail shaker filled with ice, combine 180ml Lillet Rose, 180ml grapefruit juice, 88ml gin. Shake vigorously. Strain the mixture and pour into chilled cocktail glasses. Garnish with flowers, if desired.
RASPBERRY ROSE FIZZ
44ml raspberry liqueur
44ml lemon juice
44ml raspberry syrup
3 drops rosewater
1 egg white
88ml sparkling water
rose petals, to garnish
Add the egg white to your shaker and shake for 10 seconds without ice or any other ingredients. This will help you to create the lovely light foam that gives this drink its silky texture. Fill your shaker with the remaining ingredients, except the sparkling water. Add ice and shake vigorously for 30 seconds.
Add ice and the sparkling water to your glass and double-strain the shaker contents over the top. Garnish with a rose petal and straw.
Recipe adapted from honestly.yum.com
Makes 4 cocktails
120ml squeezed lemon juice
120ml Cointreau or orange liqueur
180ml cranberry juice
Add all of the ingredients into a pitcher and chill in the fridge if possible. Before serving, fill a cocktail shaker with ice and add in as much of the mixture as you can. Shake for 20 seconds then strain. Add in the rest and repeat.
Recipe adapted from sugarandcharm.com
This elegant cocktail combines two of our favourite flavours: elderflower and grapefruit.
50ml Marylebone Gin (or similar)
15ml elderflower liqueur
15ml rose liqueur
20ml grapefruit juice
Shake all ingredients with ice and fine strain into a chilled glass.
Garnish this tasty libation with a sprig of icy mint and a wheel of grapefruit.
2 dashes bitters (optional)
25ml blanco vermouth
Grapefruit wheels and a sprig of mint, to garnish
Combine gin, bitters, blanco vermouth and honey together in a cocktail shaker or jug packed with ice. Strain into a chilled coupe, garnish and serve.
ROSE & RASPBERRY GIMLET
Try this elegant rose twist on the classic gin gimlet. Its chic appearance makes it perfect for reception parties, garden parties (and sipping in the bath).
25ml rosé vermouth
12.5ml raspberry cordial
3 dried rose buds, to garnish
Chill a coupette or Martini glass. Combine your gin, vermouth, raspberry cordial and two rosebuds in a mixing glass, add ice well above the level of the liquid and stir well for around 20 seconds. Using a strainer or dessert spoon to hold back the ice, pour the finished cocktail into your chilled glass. Garnish with the remaining rosebud to serve.
This romantic sparkling cocktail would be a pretty addition to a wedding, anniversary or birthday party!
30ml raspberry liqueur
Champagne, to top up
Rose petals or raspberries, to garnish
Fill cocktail shaker with ice, and pour in the gin, raspberry liqueur and juice/Champagne. Shake for 30 seconds. Strain into a chilled glass and garnish.
Although the ‘real’ rhubarb season is from April until June, you can buy good-quality rhubarb all year round, so you can enjoy this tasty little number whatever the month!
50ml gin (we used Six Bells London)
30ml rhubarb syrup*
25ml lemon juice
1 tbsp egg white
small piece of rhubarb
or a lemon twist to garnish
200g rhubarb, chopped
Put the sugar and water in a saucepan and stir over low heat until sugar dissolves. Add the rhubarb and bring to a simmer until it softens. Leave to cool. Strain over a bowl, pressing down on the rhubarb to extract the juice. Transfer the syrup to a jar or use immediately. Add all the ingredients for the sour into a cocktail shaker. Shake hard for 30 seconds to froth up the egg white. Add ice and shake again.
Strain into a coupe glass, garnish with a small piece of rhubarb or a lemon twist.
This dry and fruity raspberry cocktail is hugely popular. You can leave the egg white out if you prefer, but it adds a lovely sherbet effect to the palate. Also, here we have given instructions on how to make your own raspberry syrup, but you can use a good-quality shop-bought one if you prefer!
40ml Gin (any gin with a spicy kick)
15ml lemon juice
15ml Raspberry syrup*
15ml Martini Extra Dry Vermouth
15g egg white
For the raspberry syrup:
250g fresh raspberries
250g caster sugar
To make raspberry syrup:
Toss the raspberries in the salt and sugar then place in a 1-litre (35-fl. oz.) mason jar refridgerate overnight. Add the water to the jar. Using a temperature probe, bring a saucepan of water up to 50°C (122°F) and turn the temperature right down so that it holds there. Pop the mason jar in the water and leave it for 2 hours, giving it the occasional wiggle. When the 2 hours are up, carefully remove the jar then strain the contents through a sieve. You may need to strain a second time using muslin. To prolong the lifespan of your syrup it’s often useful to add a splash of gin or vodka. Store in the fridge for up to 1 month.