Pink Lady
Pretty, not innocent
Gin and a splash of apple brandy shaken with lemon, grenadine, and egg white into something rosy and deceptively soft. The frothy cap and pink blush hide a properly dry, spirit-driven cocktail underneath.
Ingredients
- 1 1/2 oz Gin
- 1/2 oz Calvados
- 1/2 oz Fresh Lemon Juice
- 1/2 oz Grenadine
- 1 Egg White
Method
Add gin, calvados, lemon juice, grenadine, and egg white to a shaker with NO ice. Dry-shake hard for 10 seconds to build the foam. Add ice and shake again until chilled. Double-strain into a chilled coupe. Garnish with a brandied cherry.
Documented as a gin sour with applejack and grenadine in Jacques Straub's 1913 Manual of Mixed Drinks. Later recipes, such as Harry Craddock's 1930 The Savoy Cocktail Book, omitted applejack and added egg white. The cocktail's creator is unrecorded; it may have been named for actress Hazel Dawn of the 1911 Broadway musical The Pink Lady, though this connection remains speculative. Per Difford's Guide #1548; Wikipedia.
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