Pink Lady
A delicate gin sour tinted pink with grenadine and silky from egg white.
- 2 ozlondon dry gin
- ¾ ozfresh lemon juice(freshly squeezed)
- ½ ozgrenadine(real pomegranate)
- 1 ozegg white(fresh)
- cherrygarnish
- 1Add gin, lemon juice, grenadine, and egg white to a shaker without ice.
- 2Dry shake vigorously for 15 seconds to emulsify the egg white.
- 3Add ice and shake again until well chilled.
- 4Double strain into a chilled coupe glass.
- 5Garnish with a cherry.
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The Pink Lady was popular in the early 1900s through Prohibition and became associated with women's cocktails. It showcases the refined egg white sours of the golden age.
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