Fiat Pinky Gin Recipe

Make pink gin syrup

Combine 0.5 cup sugar and 0.5 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the liquid just begins to simmer. Add raspberries and simmer 3–4 minutes, mashing gently with a spoon to release color and flavor. Remove from heat, stir in lemon zest, and let cool to room temperature for 10 minutes. Strain through a fine-mesh sieve into a jar, pressing solids to extract syrup. Discard solids. Cool completely before using. Makes about 6–7 tablespoons (enough for several cocktails). Store refrigerated up to 2 weeks.

Dry shake (optional)

If using egg white for texture, add 0.5 oz egg white, 0.5 oz lemon juice, 0.5 oz pink gin syrup and 2 oz gin into a cocktail shaker without ice. Dry shake vigorously for 15 seconds to build foam.

Shake

Add ice (about 6 cubes) to the shaker along with 0.25 oz Aperol, 0.25 oz dry vermouth and 2 dashes Angostura bitters. Seal and shake hard for 12–15 seconds until well chilled (or an additional 10–12 seconds if you performed the dry shake).

Strain & serve

Double-strain the cocktail into a chilled coupe or martini glass to remove ice shards and any raspberry seeds. If you used egg white, you should have a pale pink foam on top.

Garnish

Express a lemon twist over the drink to release oils, rub the rim with the twist, and drop it into the glass. Skewer or place a fresh raspberry on the rim or float on the foam. Serve immediately.