Pink Gin has been a firm favourite across the board, and it used to be made in bars using Aromatic Bitters and Gin. We have come a long way since those days, and there are now about a gazzilion and one pink gins on the market. I knew this when I created Pink Dragon. You lot demanded, and I mean that in no small sense of the word, that I make a Pink Gin. But I didn’t want to be the gazzilionth sickly sweet strawberry concoction, so I did my usual thing and made a totally unique flavour combination that none of you were expecting (I HOPE). Queue Pink Dragon Gin, the dragon fruit and pink peppercorn gin that has had so many of you fawning over it. 

Now when it was time to make the first Steel River Pink Dragon Cocktail, I wanted to give a nod to those good old fashioned pink gins they served in the bar before the gin market exploded! Time to reach into the back of your cupboard, past the cobwebs and that bottle of unidentified spirit your mum bought you for Christmas when she was trying to be cool, and take hold of that ridiculously too big label on you Angostura Bitters. Give a quick check to the best before date, wince, decide you don’t give a sh*t and go for it anyway. Pop a few drops in your Pink Dragon G&T and viola, taste as the aromatic bitters adds a layer of complexity to the Gin and Tonic, intensifying the flavours already present in Pink Dragon Gin. 

So there it is, simple yet complex. 

Now let’s get drinking, as they say in Spain: