Pink gin gets its color by infusing the base gin with red or pink fruits or bitters after distillation.
Here's a breakdown of the process:
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Base Gin Distillation: The initial step involves creating the gin itself. This process remains identical to producing traditional gin, where botanicals like juniper are distilled with a neutral spirit.
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Infusion of Color and Flavor: The pink hue and additional flavor profile are typically introduced after the distillation of the base gin. There are a few common methods for this:
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Fruit Infusion: The most popular method uses red or pink fruits like raspberries, strawberries, or redcurrants. These fruits are steeped in the gin, imparting their color and natural sweetness. The duration and quantity of fruit used determine the intensity of the color and flavor.
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Bitters Infusion: Historically, pink gin was made by adding a dash of bitters, such as Angostura bitters, to gin. While this method is less common today for commercially produced pink gin, it remains a classic cocktail preparation. The bitters impart a subtle pink hue and a complex, slightly bitter flavor.
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Blending (Less Common): In some instances, distilleries might blend a small amount of a naturally colored fruit liqueur with the base gin to achieve the desired pink color and flavor. This approach allows for greater control over the final product's consistency.
In summary, pink gin gains its characteristic color primarily through the infusion of fruits or, less commonly, bitters after the initial gin distillation process. This infusion adds both the pink color and unique flavor notes that define pink gin.
