Pink Lady

The story

The Pink Lady cocktail originated in the early 20th century, gaining popularity in the 1920s and 1930s. Its vibrant color and creamy texture made it a favorite among cocktail enthusiasts. The drink's combination of gin, grenadine, and egg white creates a unique balance of flavors, contributing to its enduring appeal in classic cocktail culture.

How it tastes

The Pink Lady offers a sweet and slightly tart flavor profile, with the botanical notes of gin complemented by the fruity grenadine and the richness of cream. It is often served as a refreshing option for brunch or as a pre-dinner drink.

Getting it right

The key to a successful Pink Lady is the dry shake technique, where the egg white is shaken without ice first to create a frothy texture. This is followed by a wet shake with ice to chill the drink. Proper shaking ensures a smooth and creamy consistency.

Variations

• Pink Lady Sour — This variation adds lemon juice to the original recipe, enhancing the tartness and balancing the sweetness of the grenadine.
• The Lady's Kiss — A modern twist that incorporates elderflower liqueur for a floral note, while maintaining the core ingredients of gin and grenadine.

Substitutions

• Pomegranate syrup — If grenadine is unavailable, pomegranate syrup can be used as a substitute for a similar flavor.
• Aquafaba — For a vegan option, aquafaba (the liquid from canned chickpeas) can replace egg white.

Questions

Can I make a Pink Lady without egg white?

Yes, you can omit the egg white for a lighter version, but the texture will be less creamy and frothy.

What gin works best for a Pink Lady?

A London dry gin is commonly used, as its botanical flavors complement the sweetness of the grenadine.

Is the Pink Lady a strong cocktail?

With an ABV of around 21%, the Pink Lady is moderately strong, making it suitable for sipping rather than quick consumption.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 10, 2026