Pink Lady
Ingredients
- Gin 1 1/2 oz
- Grenadine 1 tsp
- Light cream 1 tsp
- Egg White 1
Instructions
Shake all ingredients with ice, strain into a cocktail glass, and serve.
The Pink Lady is a delicate, frothy cocktail combining gin, grenadine, light cream, and egg white, shaken together and strained into a chilled cocktail glass. The egg white creates a silky foam that gives the drink its characteristic texture and pale pink appearance, while the grenadine imparts both colour and sweetness to balance the gin. It is a classic from the early 20th century that remains an emblem of elegant pre-Prohibition cocktail culture.
History & Origins
The Pink Lady dates from the early 20th century and is linked to a 1911 Broadway play of the same name starring Hazel Dawn, after which the drink became fashionable among theatre-going audiences of the era. It belongs to a broader tradition of egg-white cocktails that flourished during the early 1900s in both American and British bars. The drink's popularity waned during the mid-20th century but it has been revived by the contemporary craft cocktail movement.
Tasting Notes
Aroma: Delicate gin botanicals and sweet pomegranate from the grenadine, with a creamy, slightly rich note from the egg white. Palate: Light and frothy with a silky egg white texture, the gin's botanical character kept in check by the grenadine's sweetness, and the cream adding just enough richness to round the palate. Finish: Soft, slightly sweet, and clean with a gentle botanical fade.
Pro Tip
Dry shake — without ice — the egg white and gin first for 15 seconds to emulsify the white fully, then add ice and shake again to chill, which produces a thicker, more stable foam.
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