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Pink Lady Cocktail

A classic gin aperitif from the 1930s balanced with applejack, grenadine, and egg white for a silky, sophisticated sip.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 ounces gin 45 milliliters, preferably London dry style
  • 0.5 ounces applejack 15 milliliters
  • 0.5 ounces fresh lemon juice 15 milliliters
  • 0.5 ounces grenadine 15 milliliters
  • 1 egg white or 0.5 ounces pasteurized egg white
  • 1 cup ice

Equipment

  • Cocktail shaker
  • Jigger or measuring cup
  • Hawthorne strainer
  • Coupe or martini glass
  • Bar spoon
  • Citrus juicer

Method
 

  1. Chill your coupe glass in the freezer for at least five minutes.
  2. Pour 1.5 ounces gin and 0.5 ounces applejack into a cocktail shaker.
  3. Squeeze fresh lemon juice to measure 0.5 ounces and add it to the shaker along with 0.5 ounces grenadine.
  4. Separate an egg white and add it to the shaker, ensuring no yolk is included.
  5. Dry shake the mixture vigorously for 10 to 15 seconds without ice to aerate the egg white.
  6. Add ice to the shaker and shake again hard for another 10 to 15 seconds.
  7. Strain the cocktail into the chilled coupe glass, allowing the foam to rise to the top.
  8. Garnish with a cherry or lemon twist if desired and serve immediately.

Notes

Dry shaking is essential for creating the silky foam; serve the cocktail immediately for best texture.