Pink Lady

Pro tips

• Always dry shake first without ice to build a stable foam from the egg white before adding ice; this prevents separation.
• Use fresh, high-quality eggs or pasteurized egg white for safety; never skip this step.
• Chill your coupe glass beforehand; a cold glass keeps the foam stable longer and the drink colder.
• Pour slowly over the back of a bar spoon to preserve the foam layer on top—it's essential to the presentation.

Substitutions

• Mr. Boston Gin → any London Dry gin (Tanqueray, Beefeater)
• Light cream → heavy cream (use 1/2 tsp for richness) or half-and-half
• Grenadine → pomegranate syrup or homemade grenadine (1:1 ratio)

Storage & make-ahead

Serve immediately after preparation; do not store or batch ahead. The foam deteriorates within 2–3 minutes.

Equipment

cocktail shaker · coupe or cocktail glass · bar spoon · jigger

Can I make a Pink Lady without raw egg white?

Yes. Substitute 1/2 oz aquafaba (liquid from canned chickpeas) or use pasteurized egg white for food safety without sacrificing the signature frothy texture.

What does the egg white do in a Pink Lady?

Egg white creates the drink's signature silky mouthfeel and thick foam head when shaken vigorously with ice.

What type of gin works best?

Mr. Boston Gin (as specified) or any London Dry-style gin with juniper-forward character balances the sweetness of grenadine and cream.

Should I use a dry shake or wet shake?

Dry shake first (no ice, 10-15 seconds) to emulsify the egg white, then add ice and shake again for 10 seconds to chill and dilute slightly.

Can I make this drink ahead?

No—prepare only to order. The foam breaks down quickly and the drink tastes best served immediately at cold temperature.