Gin Pahit is an alcoholic drink made with gin and Angostura bitters, as enjoyed in colonial Malaya and generally associated with British colonial era. The name means "bitter gin" in Malay.
The recipe, according to the food and beverage service of the Raffles Hotel, is 1½ ounces of gin and ½ ounce of Angostura bitters. At least one book on drinks from the 1930s describes it as identical to a pink gin, which would imply considerably less bitters.
David A. Embury states that this drink is made with yellow gin and 3 dashes of Angostura bitters to 2 dashes of absinthe, in The Fine Art of Mixing Drinks.
Ver más cócteles de dos ingredientes.