A deliciously sharp cocktail that belies its pink and fluffy appearance.
The Pink Lady is not a cocktail to be messed with!
Like a lot of cocktails, its origin is obscure. One theory is that it was named after the 1911 Broadway musical hit of the same name. By the 1920s and 30s, it was a popular drink in bars. Since then it suffered a decline in popularity, mainly due to its colour, being perceived as too feminine for men to order in a bar. It even featured in Esquire’s 10 worst cocktails list. But like a lot of classic cocktails, it is undergoing a resurgence.
Artfully done and made with care the Pink Lady is beautiful to look. Garnish with maraschino cherries and it has film star looks. The taste is sweet and sour with a definite gin kick. It is NOT a girly drink. If the pink colour bothers you, close your eyes. In my book, this is definitely one to try.
- 50 ml London dry gin
- 10 ml freshly squeezed lemon juice
- 7.5 ml grenadine syrup
- 15 ml pasteurised egg white
Shake all the ingredients in a shaker without ice (dry).
It helps if you use one of those mini electric whisks for frothing milk to get a head on your cocktail.
Then add ice to the shaker and shake vigorously ~ very! Much more than you normally would for a non-eggy cocktail.
Strain through a fine sieve into a chilled coupe glass.
Garnish with a maraschino cherry, or two, or three...
Grenadine syrup is what gives the Pink Lady its colour. But despite it looking very much like a 'girly' drink the Pink Lady packs quite a punch. It would have to with 50ml of gin hiding under its frilly skirts.
It differs from Clover Club by the omission of sweet vermouth making it a drier cocktail.