The Pink Lady was popular in the 1950s. It’s pink and fluffy with egg froth on the top, so on first sight you might expect it to be cloyingly sweet, but it’s actually drier than most modern cocktails. The classic recipe just uses gin, grenadine, cream and an egg white, but one of the variations is actually more tasty, so that’s what I’m going to outline here.
- 1 1/2 ounces of gin
- 1/2 ounce applejack
- 1/2 ounce lemon juice, preferably fresh
- 1 egg white
- 1/5 ounce (or a couple of dashes) of grenadine
Combine all your ingredients in awithout ice. Shake it, shake it, shake it to get the egg well mixed. Now add ice and shake some more. Strain into a and garnish with a cherry.
Like the White Lady, the Pink Lady is a little tart and a little herbal with some fruitiness. But the grenadine of the Pink Lady provides a more mellow fruitiness than the Cointreau in the White Lady, so it can take less savory foods. Try a complex shrimp quesadilla with cilantro, Chicken Marsala, or a gourmet Mac ‘n’ Cheese recipe from Alton Brown.