symphony in pink fruity cocktail

Symphony in Pink

This is a perfect example of a fruity cocktail straight from the ’80s. 


Some time ago, I was given a copy of an old Gleneagles’ American bar menu from the late ’80s (you can read about it here).

 I was immediately fascinated by it and tried to make some of the cocktails on the list. 

Today I will share with you my adapted recipe for ‘Simphony in Pink’ a cocktail that I believe will appeal to your guests with a sweeter palate. 

As you can see, it was originally meant to be a ‘long drink’ but I devised its recipe to be served straight up in a coupette, alost as a twist on a French martini.




The gin that I used as the drink’s base is ‘Star of Bombay‘ rather than Gordon. Star of Bombay gin has a slightly higher abv and can shine through the rest of the ingredients with a bit more personality.

After the gin, we have three sweet ingredients which we’ll need to balance out carefully : Pineapple juice, Apricot liqueur and grenadine. I strongly suggest you use freshly juiced pineapple because this will add a much needed acidic note to the final cocktail. 

Apricot liqueur gives the drinks an extra layer of fruitiness.

As for Grenadine, avoid the bright red tasteless stuff sold in supermarkets and either try to make your own with fresh pomegranates, swap it with an easier-to-make hybiscus syrup (find recipe here) or buy something like this.

Last ingredient is the ever balancing lemon juice, freshly squeezed is always best.


lulu fedi


My name is Lulu and I am a cocktail creatress, menu developer, consultant and blogger based in the wonderful Scottish highlands.

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Symphony in Pink

symphony in pink fruity cocktail



  • Add all ingredients to shaker
  • Add ice and shake
  • Double strain in a coupette
  • Serve straight up

This ’80s inspired recipe is perfect for those people who are after a fruity cocktail on the sweet side…

As usual, let me know your thoughts or questions in the comment section below!


Suitably Sloshed

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