Pink Lady
A pink gin cocktail with apple brandy, lemon and a creamy egg-white foam.
Ingredients
- London Dry gin45 ml
- Apple brandy, Calvados or applejack15 ml
- Lemon juice, freshly squeezed22.5 ml
- Rich simple syrup (2:1), 2:1 syrup10 ml
- Grenadine, ideally made with real pomegranate5 ml
- Egg white15 ml
- Cocktail cherry, to garnish (optional)1 whole
Method
- Chill a coupe in the freezer for 15–30 minutes.
- Pour the gin, apple brandy, lemon juice, syrup, grenadine and egg white into a shaker without ice.
- Dry shake hard for 10–20 seconds so the egg white emulsifies and foams.
- Add ice and shake again for 10–15 seconds, until the shaker is ice cold on the outside.
- Double strain into the chilled glass for a silky texture.
- Garnish with a cocktail cherry.
About this drink
The Pink Lady dates from the early 1900s and peaked in the 1930s as a symbol of glamour and elegance. Its name is said to come from the 1911 Broadway musical The Pink Lady, starring Hazel Dawn. The signature pink comes from grenadine, and the egg white gives it a silky, airy foam; the applejack keeps it from being merely pretty.
