The words that grabbed my attention were “…..and then we’ll have a leisurely lunch on the Vic Falls Hotel veranda, while sipping Pink Gins”. We were talking with our friend Marty about an upcoming trip to Africa he was organizing. That quote put a picture in my brain, and I was hooked.

As many of you know, I like an occasional cocktail. OK, maybe more than occasional. My go-to cocktails are a Gin Martini, a Rye Manhattan, or a Negroni, but there is a whole universe of classic drinks out there worth sipping. The classics tend to have a sense of history or place, are bracing, and usually only have a few ingredients. While they are often pretty to look at, drinking more than one or two can lead to….trouble.

So, where does the Pink Gin fit in all of this? After Marty mentioned Pink Gins, I started doing some research. It turns out that the Pink Gin was first developed by the British Navy. They were looking for a way to entice sailors to take “bitters”, which were used to combat seasickness. Coincidentally, in the mid 1800s, over 1,000 casks of Plymouth gin were supplied to the British Navy on an annual basis. After some experimentation, the Navy learned that sailors were more willing to take bitters when they were combined with gin (surprise!). Now the Navy version of the drink was probably served warm and in a wooden mug, but nonetheless, a drink was born. Add some ice, stir a bit, and there you go.

The Pink Gin is a classic drink with a sense of history about it. Stanley and Livingston “discovered” the Falls in 1855 and promptly named it for Queen Victoria. The Victoria Falls Hotel in Zimbabwe was built less than fifty years later in 1904. In addition to afternoon tea, it has served Pink Gins on that veranda for a looooooong time.

I’ve made a few Pink Gins now. You can use any gin, but the original Plymouth still seems to work best, as it is more citrusy than a dryer gin such as Beefeater. The key to the drink is the right amount of dilution. As you stir the gin and bitters in the shaker, the ice melts a bit. Not enough melting, and the drink is too harsh. Too much melting, and the drink is too weak. Just like Goldilocks and her visit to the three bears, it’s important to get it just right.

I think I’ll practice making a few more Pink Gins before our trip to Africa, just to acclimate my taste buds. Having said that, I can’t wait to have one on the veranda of the hotel, with it’s spectacular view of the Victoria Falls Bridge and the spray coming up from the Falls below. I imagine that view might just complete the drink.

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Here are two Pink Gin recipes. I think the traditional is slightly better….

Pink Gin traditional recipe:

Large measure of Plymouth Gin (1 1/2 – 2 oz perhaps)

Large measure of Angostura bitters (3-4 shakes, or to taste)

• • Add Angostura Bitters to a mixing glass; Fill mixing glass with ice; Stir for 10 to 15 seconds
  • Roll the combination of bitters and water (melted from the ice) around the glass
  • Strain off water and bitters leaving the ice and a light wash of bitters in the glass
  • Add Plymouth Navy Strength Gin to the mixing glass over the ice. Add more ice if there is space
  • Stir well to chill and dilute (Taste before serving to ensure enough dilution, the alcohol should feel pleasant not aggressive).
  • Strain into a chilled cocktail glass
  • Add lemon twist (or not), ensuring that the lemon oils are expelled across the surface of the drink
  • View of Victoria Falls is optional

Pink Gin updated recipe:

2 oz Plymouth Gin

4 good shakes of Angostura bitters

• • Combine ingredients and shake vigorously in a cocktail shaker with ice
  • Strain into a chilled cocktail glass and serve sans garnish