Black Flannel, Author at Black Flannel Brewing & Distilling

Pink Gin

Gin and aromatic bitters form a concentrated botanical drink; the bitters dose is small but conspicuous.

Pineapple and coconut cream create a rich blended texture around rum; coconut cream products need careful identification.

Pimm’s and ginger ale make a fruity botanical highball, with cucumber and lemon contributing an important fresh aroma.

Blended Scotch, lemon, honey and fresh ginger form the base, while the Islay malt float provides a concentrated smoky aroma.

Gin, orange curaçao and lime are seasoned with two bitters, creating a citrus-forward botanical structure.

Gin, apricot liqueur and orange juice make a soft, fruit-rich short drink; apricot product sweetness matters.

Bourbon, two bittersweet modifiers and lemon create a citrus-led balance with a persistent herbal finish.

Pineapple, orange and coconut cream provide a rich tropical frame around the source’s specified rum.

Canadian whisky, dry vermouth and Campari make this source’s bitter, wine-led short drink.

Aged rum, mint and lime meet bitters and sparkling wine, combining sour structure with a fragrant, lifted finish.