Brown Gin

Brown Gin adds a hefty dose of bitters to the classic Pink Gin. In the 1800s, British Navy sailors treated sea sickness with Angostura bitters. Since they are pretty strong solo, they’d mix it with their gin rations to make it go down easier, creating the original Pink Gin. This version more than doubles down on the Angostura to add some real spice to the cocktail.


  • 2 ounces gin (we used aromatic local brews)
  • 15 dashes Angostura bitters
  • Garnish with a lemon twist (we used lime)

Add gin and bitters to a mixing glass. Add ice and stir for20 seconds or so until well chilled. Strain into chilled cocktail glasses and garnish with twist.

The verdict: Despite some initial trepidation and the presence of “the face” after the first sip, everyone enjoyed this bitter cocktail. It has a nice bitter hit that fades quickly and a long slow burn as the booze hits. In the end it was unanimously approved with 4 thumbs up.

Angostura bitters is a botanically infused alcoholic mixture, made exclusively by House of Angostura in Trinidad and Tobago. The bottle is easily recognizable by its distinctive oversized label. It was developed by a German in Venezuela who began to sell it in 1824. Anguostura bitters was sold abroad starting in 1853, and in 1875 the plant was moved to Port of Spain, Trinidad. The exact formula is a closely guarded secret, with only one person knowing the whole recipe, passed hereditarily.

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