Founder Stephen Marsh, wasn't intentionally creating a pink drink, it's just that after working his way through an entire fruit bowl, raspberry delivered the best flavour. But it was always his intention to develop a gin that could accompany food, which is where the gentle flavour profile of Pinkster kicks in.
Pinkster's dominant botanical is the luscious raspberry. Real ones. The ones that grow on bushes (hooray we here you say!). As a result, the gin is deliciously dry with a hint of fruit and an exceptionally smooth finish.
Best of all, nothing goes to waste. Inebriated raspberries are recycled as Boozy Berries - a dessert ingredient with a punchy flavour and Gin Jam, which will certainly put a tipple in your teatime.
PInkster was voted Best Contemporary Gin at The Gin Guide Awards 2017 and, hot off the press, has just landed Gold for Best Fruit Based Gin at The Gin Awards 2018.
What better way to enjoy Pinkster than in one if their perfect serves. Watch this short video for inspiration or scroll on down to the recipes below.
The perfect serve
A refreshing summer G&T
Build in an ice filled glass and garnish with a raspberry and a a sprig of well-spanked fresh mint.
Gin 'n' Jam
The Gin Jam doubles up as a cocktail ingredient for this indulgently lush drink.
Fill shaker with ice and add ingredients. Serve over crushed ice and garnish with second spoon of jam and a raspberry.
Time for a drink anyone?