Afloat Pink Gin
When it comes to making gin with colour, purple has always been our jam. Back in 2015 we made our first batch of Bloody Shiraz Gin, and we’ve been pretty chuffed with the taste, colour and response to the all-natural purple ginny goodness. So while others were off creating pink, orange and blue gins, we sat very happily in our purple gin lane.
But then four years ago, we got chatting with our friends at Melbourne’s Arbory Bar & Restaurant and we agreed that if we were going to make an exclusive gin with them it had to be something fun, summery and maybe, just maybe, pink.
In line with Arbory Afloat’s theme, this year’s gin is inspired by the Balearic Islands, aka the waterfront party paradises of Ibiza, Formentera, Menorca and Mallorca.
We wanted a gin that was perfect in a Spritz or a big G&T with heaps of ice you can enjoy in the sun. So Cam went down the refreshing & dry path, distilling a citrus-forward gin with loads of grapefruit and orange, balanced with a soft spice from green & pink peppercorns, tropical notes from pineapple sage and almond to add some weight and texture.
It’s so tasty you’ll want to drink it all, but so pretty you won’t want to lose a drop. So obviously you’re going to need two bottles…
Plump, vibrant and peachy. Ideal Summer drinking with tart freshness front and centre.
- 30mL Afloat Pink Gin
- 20mL peach liqueur
- 10mL rosé vermouth
- 5mL sugar syrup [1:1]
- 90mL sparkling wine
- Build in a wine glass over ice
- Garnish with a peach slice and a sprig of mint
The best of all worlds. Balance in flavour and combining two of our favourite gins. Kick back and enjoy like you’re on Playa d’en Bossa.
- 45mL Afloat Pink Gin
- 45mL Bloody Shiraz Gin
- 30mL fresh lemon juice
- 350mL rosé
- 600mL grapefruit soda water
- Ruby grapefruit
- Build in a carafe over ice
- Layer with grapefruit + lemon wheels and garnish the carafe with mint
- Serve up in a rocks glass with ice and a slice of ruby grapefruit
Serves 4 people