How To Make Pink Gin

Pink gin has firmly established itself as a favourite in British drinks cabinets. 

While many commercial options rely on heavy syrups or artificial additives, the best pink gin is made by infusing a classic dry gin with fresh fruit or bitters. 

This method preserves the juniper character of the spirit while adding a layer of natural sweetness and vibrant colour.

1. Select a High Quality Base

The foundation of any good infusion is the spirit itself. You need a robust London Dry Gin that can hold its own against the fruit flavours. 

Our Henley Classic Dry is the ideal starting point. Its strong juniper core and notes of orange peel provide a solid structure that will not disappear when you add other ingredients.

2. Choose Your Botanicals

Traditional pink gin was originally created by adding Angostura bitters to gin, but modern tastes favour red fruits. 

For a fresh and tart profile, use raspberries, strawberries, or redcurrants. If you prefer a more complex and earthy flavour, rhubarb is an excellent choice. 

Ensure all fruit is washed and dried thoroughly before use.

3. The Infusion Process

Place your chosen fruit into a sterilised glass jar. 

A good ratio is roughly 200g of fruit for every 700ml bottle of gin, though you can adjust this depending on how intense you want the flavour. 

Pour your Henley Classic Dry over the fruit, seal the jar tightly, and store it in a cool, dark place.

4. Timing and Tasting

Patience is key. Leave the mixture to infuse for at least 24 hours. For soft berries like strawberries, 2 to 3 days is usually sufficient. 

Hardier ingredients like rhubarb may require up to a week to release their full flavour and colour. Gently shake the jar once a day to help the extraction process.

5. Strain and Serve

Once the gin has reached your desired shade of pink, strain the liquid through a muslin cloth or fine sieve to remove all solid fruit pieces. 

Pour the finished spirit back into a clean bottle. Serve your homemade pink gin over plenty of ice with a premium tonic and a slice of fresh fruit to garnish.