cocktail hour with primitives: Gin Pahit.

Though our holiday was spent in sweltering Pretoria, we were lucky enough to be able to spend it next to a pool. And since family was involved, cocktail hour started a little earlier than usual. But finding a good drink for pool-side sipping can be difficult, as I'm not generally a fan of sugary sweet drinks where the sting of the alcohol is masked under the flavour of tropical fruit and loads of sugar. I needed a tropical drink with a little more bite, so I opted for a Gin Pahit.

A favourite of the hotel bars and gin-joints of British Malaya (pahit is the Malay word for bitter), the gin pahit is the ideal tropical cocktail: clean and crisp, with a nicely spiced flavour giving it just a hint of the exotic. It's similar to a Pink Gin, but notable for a much higher ratio of bitters, giving it a darker, smokier colour. And perhaps best of all, the drink is remarkably simple-- so you can spend less time preparing it, and more time sipping it by the pool.

Gin Pahit

1/2 oz Angostura Bitters
1 1/2 oz London Dry Gin

Pour the bitters into a glass, and swirl around to coat. Add the gin, stir to a dark rosy colour. Add an ice cube or two, if required. Enjoy.