Pink Gin Cocktail
This charming, delicate Pink gin cocktail is like a burst of spring in a glass! It blends the bright flavor of lemon, the intriguing botanical notes of gin, and a plum-infused simple syrup for gorgeous natural color. An egg white helps further elevate and lighten the mix, providing a delicate foam to receive a seasonal garnish of thinly sliced plums. This gorgeous cocktail is elegant and delicious, it’s a drink that’s as delightful to make as it is to sip
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Dreamy Pink Gin Cocktail
As a nutrition consultant and chef I’ve always been a little obsessed with how food and drink tell stories. Years ago, on a late summer trip through the south of France, I stumbled into a tiny bar that served a house-made pink gin fizz. It was citrusy, slightly bitter, with the most delightful foam top—and garnished with a fresh thyme sprig and plum slice. I asked for the recipe (they didn’t give it, of course), but I took mental notes and have been chasing that flavor memory ever since.
This recipe is my interpretation of that moment: a pink gin cocktail that’s bright, floral, tart, and smooth, all wrapped in that delicate plum sweetness and the silky charm of an egg white foam. It’s a classic cocktail with a modern, fruity twist—one of my favourite pink gin cocktail recipes to serve when I want something both beautiful and functional (yep, we’ll get into the wellness perks too).
Why You’ll Love This Recipe
- It’s stunning—seriously, this is a pink gin cocktail made for Instagram and intimate gatherings.
- It has a sophisticated flavor profile: floral, citrusy, a little sweet, a little bitter.
- No artificial color, just real fruit and a little creativity.
- The silky texture from the egg white makes this feel like a luxe bar drink.
- You can customize it for sweetness, alcohol strength, or even herbs!
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Ingredients you’ll need for Pink Gin Cocktail
Ingredient Substitutions
- Want a spritz? Add ml prosecco for a pink gin spritz variation.
- Swap Plymouth gin for old tom gin for a sweeter take, or use dry gin for a more classic feel.
- No plums? Try raspberry liqueur or muddled fresh strawberries for a similar fruity twist.
- Vegan? Use aquafaba (chickpea brine) instead of the egg white. It foams beautifully.
This website may contain affiliate links, which means I may earn a small commission at no extra cost to you if you purchase through these links. As an affiliate, I only recommend products or services I genuinely use and love. Check the affiliate disclosure here.
Did you know?
One of the most interesting things about this cocktail is its unexpectedly bold origin. While it’s often seen today as a stylish and delicate drink, the original version was anything but dainty—it was first crafted by 19th-century British Royal Navy officers. Yes, you read that right. The very first fans of this pink-hued drink were rugged sailors crossing the high seas.
They started mixing gin with a few dashes of bitters to help ease queasy stomachs on rough ocean voyages. The bitters naturally tinted the clear gin a light pink color, giving the drink its name. So the next time you sip this elegant concoction, know that you’re toasting to a beverage with seafaring roots—and some serious stomach-soothing street cred.
How to make [name of your recipe]
- Make your plum syrup: Combine chopped plums, cold water, and your sweetener in a saucepan. Simmer gently until the fruit is broken down. Strain and cool.
- Dry shake: In a cocktail shaker, add the gin, lemon juice, plum syrup, and egg white. Shake well (without ice!) for about 15 seconds. This emulsifies the egg white for that signature silky foam.
- Wet shake: Add ice and shake again until chilled—another 15–20 seconds.
- Strain into your cocktail glass or a collins glass if you want to top with soda water for a lighter feel.
- Garnish with a plum slice, a thyme sprig, or even a lime wheel or orange peel for extra aroma.
- Pro tip: Serve at room temperature if skipping the soda; chilled if adding bubbles.
Chef Angie’s Tips
- Shake like you mean it. You need that double shake to really get that rich foam top.
- Fresh lemon juice is non-negotiable. It makes or breaks the balance.
- Use a fine mesh strainer if you want that ultra-smooth finish.
- Garnish with intention. A sprig of fresh thyme or a slice of pink grapefruit adds aroma that elevates every sip.
- Serve in a chilled glass for that luxe bar feel—even if you’re barefoot in the kitchen.
Ways to Serve
- For a brunch party, pair it with light egg dishes or a smoked salmon platter.
- Make a pink gin fizz by topping with sparkling tonic water or part water and ml prosecco.
- Serve in a wine glass with ice for a more casual twist.
- Add a finger lime pearl or two for a fun pop of citrus.
Storage
- The plum simple syrup keeps in an airtight container in the fridge for up to one week.
- The cocktail itself should be made fresh—don’t store mixed drinks with egg white.
- Freeze leftover plum syrup in an ice cube tray and use for later fruity gin cocktail adventures.
Equipment
- Cocktail shaker (a Boston shaker or cobbler style works)
- Fine mesh strainer
- Citrus juicer
- Small saucepan (for syrup)
- Beautiful cocktail glass or coupe
- Optional: bar spoon, jigger, garnish tools
FAQ
Can I make this without alcohol?
Absolutely! Swap the gin for cold hibiscus tea or a splash of tonic water and some raspberry juice for a no-booze option that’s still fabulous.
Is this a traditional pink gin?
Not quite! Classic gin lovers may know that the original pink gin was a combo of navy strength dry gin and Angostura bitters—served by the Royal Navy to combat seasickness. This is a fun, fruity modern twist with nods to that 19th-century tradition.
What’s the best gin to use?
If you’re aiming for floral notes, go with pink gin liqueurs. For clean botanical punch, try aged gin or overproof gin—just mind the strength!
Why use egg white?
That creamy foam isn’t just pretty—it gives body, aroma, and a rich mouthfeel. It also slows your sipping, which is great for pacing.
What’s the deal with added sugar in cocktails?
Most bar cocktails are sugar bombs. Making your own means you control the sweetness—go low, swap for erythritol, or make a sugar-free version entirely.
How do I find a gin with good packaging design and clean ingredients?
Look for brands with transparent terms of service, good sourcing, and a lower unit price that still delivers on taste. I’m a sucker for new arrivals at my local specialty shop—always something exciting!
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Pink Gin Cocktail
Ingredients
Cocktail Ingredients
- 4 oz Gin
- 1 1/2 oz Lemon juice freshly squeezed
- 1 1/2 oz Plum infused simple syrup
- 2 Eggs white or 2-ounce aquafaba (the liquid from canned chickpeas)
- 3 Fresh plums 2 for the simple syrup, and one for garnish
- 2 cups ice
Simple Syrup Ingredientces
- 1 cup Erythritol or fine sugar
- 1 cup Water
- 2 Plums cut in a half
Instructions
- SIMPLE SYRUP INSTRUCTIONSPlace a small saucepan on the stoveAdd your sugarAdd your waterHalve your plums and place them in the saucepan with the sugar and waterHeat on medium-high until sugar has dissolved and the mixture has developed a light purple hueReduce the syrup by boiling on low heat for an additional 5 minutesMIXING THE COCKTAILUsing a sharp knife, half your plums while avoiding the pit. Place one-half of the plum flesh side down on a cutting board. Cut thin slices allowing for 3 thin cuts per cocktail. Keeping the end of the plums aligned, pierce with your cocktail stick and then fan outward the free ends of your slices. Gently lay your garnish on top of the delicate foam.Begin by chilling your serving glass by either placing it in the freezer or filling it with ice. Measure and add your plum-infused simple syrup to a cocktail shakerMeasure and add your fresh lemon juice.Measure and add your Gin to the shaker. Add your egg white or aquafaba substitute.Place the lid on your shaker firmly. Shake your cocktail shaker vigorously for 30 seconds, the egg white will aerate and incorporate into the liquid achieving a soft pink-purple hue and semi-opacity.Remove the cocktail shaker lid and add ice. Replace and firmly secure the shaker lid. Shake the cocktail shaker vigorously for another 30 seconds to chill the cocktail. Remove your serving glass from the freezer or if you’ve used ice to chill your glass, discard the ice. Remove the shaker lid and strain the cocktail from the ice into the pre-chilled glass.THE GARNISHUsing a sharp knife, half your plums while avoiding the pit. Place one-half of the plum flesh side down on a cutting board. Cut thin slices allowing for 3 thin cuts per cocktail. Keeping the end of the plums aligned, pierce with your cocktail stick and then fan outward the free ends of your slices. Gently lay your garnish on top of the delicate foam.
Nutrition
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