Pink Lady

• Gin
  45 ml (1.5 oz)

  A London Dry gin works best for classic flavor.
• Applejack (or apple brandy)
  15 ml (0.5 oz)

  Adds fruity depth; Laird's is a classic choice.
• Fresh lemon juice
  25 ml (0.75 oz)

  Always use freshly squeezed for brightness.
• Grenadine
  15 ml (0.5 oz)

  Use real pomegranate Grenadine for best color and flavor.
• Egg white
  30 ml (1 oz)

  About one egg white; creates signature silky foam.

• Cocktail shaker
• Hawthorne strainer
• Jigger
• Fine mesh strainer (optional for extra smoothness)
• Cocktail coupe or martini glass

1. 1

   Add gin, applejack, lemon juice, Grenadine, and egg white to a cocktail shaker (no ice yet).

2. 2

   Seal and dry shake vigorously for 15 seconds to emulsify the egg white, creating a rich foam.

3. 3

   Add ice to the shaker and shake again for 20 seconds to chill and dilute.

4. 4

   Double strain into a chilled coupe or martini glass to achieve a smooth finish.

5. 5

   Garnish and serve immediately.

• Its beautiful pink color makes it a showstopper at any gathering.
• The smooth, creamy texture from egg white creates a luxurious mouthfeel.
• A perfect balance of gin's botanicals, applejack’s fruitiness, and Grenadine’s sweet-tart flavor.
• It’s steeped in history, giving you a taste of classic cocktail culture.
• The Pink Lady feels both refreshing and indulgent, ideal for celebrations or a special treat.

The Pink Lady dates back to the early 20th century and gained popularity during the Prohibition era. Its exact origins are debated, but it’s often associated with the Algonquin Hotel in New York and was a staple among fashionable women of the era. The cocktail’s name is believed to be inspired both by the Broadway musical 'Pink Lady' from 1911 and its distinctive rosy hue. Over the years, it became a symbol of sophistication and a go-to for those seeking a drink as pretty as it is delicious.