For those times when an unexpected crowd gathers at your door for drinks, serve the classic sustenance.

Made with only cocktail to keep on call. The drink's simple recipe always lets the host shine, and its common ingredients can be always kept on hand. In fact, the only difficult element in mixing Pink Gins is deciding which gin type and brand to use. Traditionally, Plymouth gin is used for the Pink Gin; however, this spirit is nearly impossible to find unless you live in England, where it's made. The most common gin replacement for Plymouth is usually London, or dry, gin. But unless your guests are traditional Martini drinkers with a well-trained palate, that gin will taste too harsh. Although there are mixing options in the Pink Gin's recipe to alleviate the problem, it's much simpler to change the spirit selection. Old Tom gin, though only slightly more common than Plymouth, is a sweetened London gin that works nicely in Pink Gins. The use of either Bols or Fockinck - the Dutch versions of gin, known as Hollands, or genever - may make for an interesting drink when mixed with bitters, but it certainly won't be a Pink Gin. If you'll be choosing between types of dry gin, you may wish to consider gins that downplay the juniper tang, which most people associate with gin. Such brands include Beefeater, Boodle's, Booth's, and Bombay Sapphire. Tanqueray and Gordon's highlight the juniper.

Angostura is the most commonly used bitters in Pink Gins. It's easy to find, and most bartenders will insist that the brand was the first used to make Pink Gins. Although that might very well be true, we will mention that Plymouth lore credits Dutch Hoppe orange bitters as the first bitters mixed in a Pink Gin. Underberg bitters are also occasionally mixed in a Pink Gin. The Angostura bitters lend a bold spiciness to the drink, and the Underberg draws out the gin's herbal tastes. Not surprisingly, orange bitters play up the citrus flavor of the gin. These bitters, which are sweeter than the other two, are a good match for imbibers who find traditional Pink Gins too astringent.

The key to making a good Pink Gin is serving it cold. Store both your glassware and your gin in the freezer. (Because bitters have a much lower on the rocks, and add water to taste.

If you're feeling that the mixing of the Pink Gin isn't showy enough, consider copying the reported method of Sean Boyd, head barman at Dublin's Shelbourne Hotel: After filling and then emptying the cocktail glass with Angostura bitters, swirl the smoke of a cigar around the inside of the glass and then add gin. We're not certain this adds much besides a unique aromatic quality to the drink, but if your stamina for an impromptu party is waning, it might just be enough to send your guests out the door.

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