Pink Lady

Pro tips

• Dry-shake first (without ice) for 10–15 seconds to fully incorporate the egg white and build stable foam before adding ice.
• Use fresh, good-quality gin—its botanicals come through clearly in this spirit-forward cocktail.
• Chill your coupe or cocktail glass beforehand; serve immediately to preserve the foam head.
• Measure precisely: the balance of gin, grenadine, and cream is key to avoiding a cloying or thin drink.

Substitutions

• Light cream → heavy cream (use 1/2 tsp for richness) or whole milk (lighter body)
• Grenadine → raspberry syrup or pomegranate juice (slightly less sweet, more tart)
• Gin → cognac or whiskey (shifts flavor profile but maintains structure)

Storage & make-ahead

This is a fresh cocktail best consumed immediately; do not store. Prepare to order.

Equipment

cocktail shaker · jigger · strainer · coupe glass or cocktail glass

Do I need to use raw egg white in a Pink Lady?

Yes, raw egg white creates the signature silky foam. Use pasteurized eggs or pasteurized egg white product if you have food safety concerns.

What's the best way to shake this cocktail?

Dry-shake (shake without ice) first for 10–15 seconds to build the foam, then add ice and shake again for another 10–15 seconds to chill.

Can I make a non-alcoholic version?

Replace gin with 1.5 oz non-alcoholic spirit or omit it entirely and increase cream slightly for body.

What does a Pink Lady taste like?

Smooth, slightly sweet, and fruity with subtle gin botanicals. The egg white adds velvety texture; grenadine brings color and light fruit notes.