Launching in Australia this November, Beefeater Pink is bringing a summery and refreshing hit to drinks menus across the country. After a lauded success in the United Kingdom, Australia has been impatiently awaiting the Pacific release, and it has arrived just in time for summer.
Beefeater Pink is the newest addition to the Beefeater repertoire, and adds a contemporary twist to the range of this British stalwart. Pink gains its rose hue through a delicate infusion of strawberries after distillation, which perfectly complements the classic notes of juniper and citrus. The aroma enhances the experience; a subtle strawberry fragrance tempts the tastebuds even before the first sip. Although Pink is distinct from the regular London Dry recipe, it has not pushed it to the point of artificial unfamiliarity. Pink is the next step in an almost 150-year history.
After a rise in popularity of atypical gin concoctions in the UK, Pink takes this moment of experimentation and introduces it to the gin itself. As millennial pink is embraced as the colour of an explorative generation, Pink is the perfect celebration of youth, adventure and London – the home of Beefeater.
A launch event for Pink at Catalina Restaurant, Rose Bay celebrated everything English and everything Pink. In his address, master distiller of Beefeater, Desmond Payne MBE noted how Pink was inspired by the drinking habits of Londoners. Reflecting this mentality was the event itself, described as an “edgy cocktail high tea”. To start, guests began with a classic: Pink, tonic water and fresh strawberries – light, refreshing and iconic. The second drink was a Pink daiquiri – an exquisite concoction made with lime juice, sugar syrup and strawberries, which was the perfect combination of sweet and fresh. Next was the cotton candy berry sour – a visual dream with Turkish fairy floss floating atop a tangy sea of Pink. To close, the Pink Float: a flamboyant finish of ruby red grapefruit juice, tonic water, lemon sorbet and crackling popping candy. While each drink had its own character and personality, there was a common theme of summery warmth and fun laced throughout every glass.
Absent were cupcakes, sprinkles and cucumber sandwiches that one might expect at a pink-themed high tea, and in place were sophisticated London classics with an edge. Pork belly, vegetable tartelettes, mini fish and chips and smoked salmon open sandwiches were piled on plates, and the colourful menu aptly matched the upbeat attitude that’s inescapable when drinking Pink. Dessert brought towers of scones loaded with whipped cream and macerated strawberries, another reminder of the English heritage behind Pink, and celebrating the ingredients that made it possible.
Beefeater Pink is an example of reenergised classic done well: the strawberry infusion injects modernity and style into an already adored flavour, making it a guaranteed hit. In a climate where innovative menus are all the rage, Payne has managed to find a middle ground, making Pink both a modern craze and a future classic.