In the Pink
I recently received a bottle, along with a bevy of recipes with which to experiment. As I paged through them, I could see that some ingredients kept popping up in the recipes, as they just seem well-suited to blend with Pinky, including St. Germain, ginger syrup, and juices like cranberry and grapefruit.
I figured I'd start basic, so I whipped up a batch of Pinky Cosmos (not the recommended recipe, though, which I thought didn't have enough of the other ingredients.) I combined 1.5 oz. of Pinky with 3/4 oz. of Triple Sec, 1 oz. of cranberry juice, and 1/2 oz. of lime juice, and shook over ice. The finished cocktail just had a hint of floral--thankfully I didn't feel like I was drinking perfume. It made a unique and striking Cosmo. (Full disclosure--my husband wasn't too thrilled with the pink color, but he also agreed that it was a tasty cocktail.)
Based on the included botanicals, and girly color, Pinky is clearly marketed more towards women than men, and I can see it being a hit at a bridal shower or bachelorette party. Next up I think I'll try The Sweetheart, created by my friend Natalie Bovis-Nelson, AKA The Liquid Muse:
Courtesy of Natalie Bovis-Nelson
1.5 oz. Pinky
1 oz. simple syrup
3/4 oz. lemon juice
1/4 oz. Campari
1 small egg white (this is probably enough for 2 drinks)
1/4 oz. grenadine for garnish
Shake all ingredients except grenadine vigorously, with ice for at least 15 seconds. Strain into a chilled martini glass. Slowly drizzle grenadine into the cocktail, allowing it to settle at the bottom of the glass, creating a layered effect.