While the Pink Lady presents a stereotypically gendered façade, there is nothing feminine or sweet except for the name. However, it was enjoyed by the classy women of the ’30s and ’40s due it’s pretty color and lack of cloying flavor thanks to the gin. The egg white creates a rich layer of foam that sits on top to create a softness and creamy texture. The recipe first appears in the 1937 Royal Café Cocktail Book that outlines the basic Pink Lady: gin, grenadine, simple syrup, and egg white with a hint of lemon juice to soften this crisp but dry drink.

Ingredients:

  • 1.5 oz London Dry Gin
  • ½ oz Apple Brandy
  • ¾ oz Lemon Juice
  • ½ oz Simple Syrup
  • ¼ oz Grenadine 
  • 1 Egg White
  • Luxardo Cherry (to garnish)

Tools You’ll Need:

Shaking Tins

Jigger

Hawthorne Strainer

Cone Strainer

Preparation Steps:

  1. Combine ingredients in a shaker filled with ice and shake. 
  2. Using a Hawthorne strainer, strain into a Coupe Glass. 
  3. Garnish with a Luxardo Cherry.