Gordon's Premium Pink Distilled Gin & Tonic | 5% vol | 10 x 250ml Can | Ready to Drink Pink Gin & Tonic Cans | Flavours of Raspberry | Strawberry & Redcurrant

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One of the most popular ways to do so is by adding a dash of gin liqueur like Raspberry or Rhubarb to top up your Prosecco. You can also pop in a raspberry or strawberry as a garnish. The drink then spread to the mainland and by the late 1800s had moved from sailors drinking establishments to some of Britain’s finest drinking establishments! We agreed with Slimming World that we would remove the Syns from our food and shopping lists. LOOKING FOR WEIGHT WATCHERS SMART POINTS? Chill the glass, then coat the inside with the Bitters. Add the gin very well chilled, garnish and serve. Keep your gin bottles upright if they have a natural cork. If you lie these corked bottles on their side, the alcohol might cause the cork to dissolve a little bit into the gin, making it taste unpleasant. (You won’t have this problem with artificial corks.)

Pink gin comes in a variety of styles, so it’s up to us to ensure our roundup has something for everyone. To do this, we look for unique or interesting flavours that could make or break a drink. Once we’ve run our initial tests, we concentrate on comparing the taste and quality against similar products to determine if the product is good value for money and worthy of a place on our list. Pour 15ml of your choice of pink gin liqueur (raspberry, rhubarb, strawberry etc) into a flute glass and then top up with Prosecco. 6 - Chambord Bramble Gin won’t freeze because its ABV (that’s its ‘alcohol by volume’ level) is at least 37.5% - too high to turn into ice. So don’t worry about keeping your gin in the freezer, you won’t have any exploding bottles! Fill a tumbler with crushed ice and the shaker with normal ice cubes. Shake gin, lemon juice and sugar syrup in a shaker until cold and strain into the tumbler.

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Rhubarb has become a popular combination with gin, with several Scottish gin companies using it to flavour their pink gins and liqueurs. We love this one with the Edinburgh Gin Rhubarb & Ginger Liqueur for the liqueur part! If possible, keep your gin in the fridge or, even better, the freezer. When you serve gin very cold, the mouthfeel is softened, and the texture becomes somewhat silkier, making it an even more pleasurable drinking experience! Will my gin freeze if I put it in the freezer? Unopened gin has a shelf life of several years - or even longer. So long as the bottle or seal isn’t broken, i.e. no air has been getting in, the alcohol will taste exactly the same when you do finally open it as when you bought it. Top tip: you might even want to consider pouring remaining gin from a half-drunk bottle into a smaller bottle (if you don’t think you’re going to be finishing it up soon). This will help slow the process of oxidisation because the gin will be less exposed to the air. This simple breakdown should help you to make a better decision when enjoying a little tipple on a night out. For example a shot of Vodka is a far better choice than a Baileys.. in fact those calories are for 1 shot of Baileys and who on earth ever has just that?

Shake all ingredients in a shaker until cold and then pour over crushed ice. Garnish with a lemon wheel.So don’t keep your gin next to the oven or on top of the fridge, for example. Store it in a cool, dark cupboard or shelf out of direct sunlight if you can’t keep it in the fridge or freezer, and it should be fine.

By all means, keep your lovely bottles on display if you don’t have much room for gin to hold a permanent place in your fridge or freezer. However, don’t let it get too warm, or it might oxidise - it won’t become unsafe to drink, it just won’t taste very nice any more. Since Weight Watchers introduced the new Personal Points plan it is harder to calculate points. This means I can no longer offer exact WW Points for food lists. (I am working on the recipe part). HOW MANY CALORIES SHOULD I BE CONSUMING PER DAY? Recommended Gin Liqueurs: Edinburgh Rhubarb & Ginger Gin Liqueur, Raspberry Liqueur, or Plum & Vanilla, or Shetland Reel Rhubarb & Bramble Gin Liqueur. Chambord Bramble Often clear, 37.5% proof or above and has to be made with juniper, a berry that isn’t a berry. There are often aromatic botanicals involved in the gin distilling process and these are what dictate the different flavours between gins. Pink Gin So whether you are following Slimming World, Weight Watchers or a calorie deficit this post if for you.

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People can often be confused between pink gins and pink gin liqueurs, with the strength of the former coming as a surprise! What is sugar syrup?

We’ve used a classic recipe (egg white included but optional if you like) and added raspberry syrup to give it a pink colour and a more distinctive fruity flavour. You could also use a pink gin if you like, or exchange the syrup for a pink gin liqueur. Recommended Gin: Edinburgh Rhubarb & Ginger Gin, Orkney Gin Company Rhubarb Old Tom, Edinburgh Rhubarb & Ginger Gin Liqueur. Raspberry Sour Generally pink in colour but not always, it is also 37.5% proof and has been flavoured with bitters or fruits. These both create the pink colour but also soften the taste of straight gin with a sweeter, fruity flavour. There is no added sugar though, just added fruit and botanicals. Gin LiqueurTo slow the process of oxidisation down, keep your opened gin in a cool (or cold) dark place, away from heat and sunlight, and make sure the cap is screwed tightly on. The traditional garnish is a shave of lemon rind. You can obtain this by removing about an inch strip of lemon rind with a potato peeler. Other pink gin – Sometimes pink gin gets its colourful hue from other sources, such as wine (yes, really) or even just from natural food colouring. While it might sound a bit weird, gin with added colouring isn’t necessarily a bad thing; usually it’s just added to give the gin more vibrancy and shouldn’t affect the flavour at all. How much should I spend? Despite the origin of the pink gin being a gin mixed with bitters, the amount of recipe variations that create today’s pink gins has now exploded – much to our delight! Lemon rind is also commonly used as a garnish, with the citrus essential oils subtly complementing the flavour.