Make Pink Gin, Drink Like a British Sailor
There is another gin that's even better here: Tanqueray Malacca. It's a fairly soft gin; it's a touch sweet, with the juniper dialed back, and a little more fruity than most. It was originally released in 1997, arguably about 10 years ahead of its time. It quickly faded into obscurity. Or it would have, if the craft cocktail renaissance didn't kick into high gear just after the Malacca supply ran out.
Last year, Tanqueray did a limited re-release of the fabled Malacca gin. I got my hands on some, and can confidently say that it makes the best damn Gin & Tonic you'll ever have, and the Pink Gin is even better. Now that it appears to be getting scarce once more, I can only hope that Tanqueray brings Malacca back for good. Please?
While a Pink Gin is best with Tanqueray Malacca or Plymouth, you can still use other gins to good effect. In general, the less juniper, the better a Pink Gin tastes. Skip the London Dry gins and you'll be fine. Or, try it with sweeter Old Tom gins such as Hayman's. But let's be honest here; if you have a bottle of Old Tom behind the bar, you already have a bottle of Plymouth too.
2 or 3 dashes Angostura bitters
1-1/2 ounces Plymouth gin (or Tanqueray Malacca if you can find it)
Stir well with ice cubes. Strain into a chilled cocktail glass. Garnish with a strip of lemon zest.
Variation: Pink Gin & Tonic
Build over ice in a tall glass, filling with 3 or so ounces of tonic water. Stir gently to combine.