The rosé wine craze has been spilling over into other beverages—including gin. More “pink gins” showed up on retail shelves and backbars this summer. These gins get their blush from botanicals, usually berries, roses or hibiscus.
Gordon’s made a splash with the recent introduction of its Pink Gin in 2017; the 1880s-era recipe gets its color from strawberries and raspberries. Hoxton Pink Gin, unveiled this past March, blushes from rosehips and hibiscus. Beefeater launched strawberry-enhanced Beefeater London Pink in the U.K. in April.
Like the classic Pink Gin cocktail, Gin Lane 1751 “Victoria” Pink Gin, launched in 2016, gets its hue from Angostura bitters. The Bitter Truth also released its pink gin in 2016, while the raspberry-fueled Pinkster Gin made its debut in the U.K. in 2013. It’s packaged in various bottle sizes, as well as bag-in-box.
And Barcardi in July launched Bosford Rose in select markets in the U.S. after testing the premium gin and strawberry liqueur product in southern Europe.
Tonic is also turning pink, by the way. Fever-Tree in June launched Aromatic Tonic Water, which uses South American angostura bark to add a splash of pink color to G&Ts. Inspired by an historic 19th-century recipe from the British Royal Navy, Aromatic Tonic’s ingredients include vanilla from Madagascar, ginger from Cochin, and cardamom from Guatemala.