Pink Lady
The Pink Lady is a drink originating in the 1910s that features a split base of dry gin and apple brandy. Most specs include egg white and some include cream. I based our version on Harry McElhone’s recipe from his ABC of Mixing Cocktails, published in London in 1922, which does include both egg white and cream. Gorgeous color, delicious, and looks so good with a bitters design on top.
INGREDIENTS
1 oz. London dry gin
1 oz. bonded apple brandy
¾ oz. lemon juice
¾ oz. grenadine
¾ oz. egg white
½ oz. cream (optional)
Garnish: Angostura bitters design
ABV LEVEL
Combine all in a cocktail shaker. Seal and dry shake hard for 10 seconds, taking care to keep the shaker from opening. Add ice and shake vigorously for 15 seconds. Double strain into a coupe. Using a dropper bottle, arrange dots of Angostura bitters on top and create a circle of hearts by dragging a cocktail pick through the dots.