Pink Lady
A refined pre-Prohibition classic that marries the botanical crispness of gin with the fruity sweetness of grenadine. Enriched with egg white and a touch of cream, this cocktail offers a silky texture and a stunning blush hue, perfect for a sophisticated evening.
What it tastes like
This drink smells of mild juniper and soft berry fruit. The flavor leads with botanical gin notes followed by a subtle pomegranate sweetness. The texture is exceptionally thick and silky from the emulsion of egg white and cream, finishing with a dry mouthfeel and a hint of dairy richness.
Flavour profile
Ingredients
- Gin1.5 oz
- Grenadine1 tsp
- Light Cream1 tsp
- Egg White1 whole
Preparation
- 1
Chill the glassware in the freezer prior to preparation.
- 2
Add the gin, grenadine, light cream, and egg white into a cocktail shaker.
- 3
Perform a dry shake (without ice) vigorously for 15 seconds to emulsify the egg white and cream.
- 4
Open the shaker, add ice, and shake again vigorously until the shaker is frosty.
- 5
Double strain the mixture into the chilled glass to remove any ice shards.
- 6
Serve immediately.
Substitutions
- GrenadineRaspberry Syrup — It introduces a sharper fruit acidity and a deeper red color.
- Light CreamWhole Milk — This swap results in a thinner texture and a less decadent mouthfeel.
- GinVodka — The drink becomes more neutral as the juniper and herbal notes are removed.
- Egg WhiteAquafaba — It provides a similar foam structure and body without using animal products.
Variations
Blue Lady
Swap the grenadine for blue curaçao to create a citrus-forward profile with a bright blue hue.
Pink Lady with Applejack
Replace half the gin with Applejack to add notes of cooked apple and spice to the base.