Pink Lady
재료
- Gin 1 1/2 oz
- Grenadine 1 tsp
- Light cream 1 tsp
- Egg White 1
조리법
Shake all ingredients with ice, strain into a cocktail glass, and serve.
핑크 레이디는 진, 그레나딘, 라이트 크림, 달걀 흰자, 사과 브랜디(선택 사항)를 결합한 섬세하고 거품 많은 칵테일입니다. 달걀 흰자로 만든 실크 같은 거품 층과 분홍빛이 도는 색깔, 달콤하고 과일향 나는 맛이 특징인 이 칵테일은 20세기 초에 특히 인기 있었습니다. 진 사워 패밀리의 일원이지만 크림과 그레나딘이 고급스러운 특성을 더합니다.
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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