Pink Lady
Gin, apple brandy, lemon and grenadine with egg white. Pink and frothy.
Shaken · Coupe · Advanced · about 3 minutes · about 15% ABV
Ingredients
- 45 ml Gin
- 15 ml Apple brandy (Calvados)
- 22.5 ml Fresh lemon juice
- 15 ml Grenadine
- 1 Egg white
- Cocktail cherry (garnish)
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Pour 15 ml apple brandy (Calvados) into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml grenadine into the shaker
- Add 1 egg white
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
About the Pink Lady
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Pink Lady FAQ
What's in a Pink Lady?
45 ml gin, 15 ml apple brandy (calvados), 22.5 ml fresh lemon juice, 15 ml grenadine, 1 egg white, garnished with cocktail cherry.
How strong is a Pink Lady?
About 15% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Pink Lady?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Pink Lady in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
