The Pink Lady Recipe

Chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or filling it with ice water while you prepare the drink.

Fill a cocktail shaker halfway with fresh ice (about 1 cup). This uses the 'ice' ingredient listed.

Pour 2 oz raspberry vodka into the shaker.

Add 0.5 oz Tuaca and 0.5 oz peach schnapps to the shaker.

Add 2 oz cranberry juice and 0.5 oz fresh lemon juice to provide balance and acidity.

If you prefer a slightly sweeter cocktail, add 0.25 oz simple syrup. This step is optional and corresponds to the simple syrup ingredient.

Secure the shaker lid and shake vigorously for 10–12 seconds until the outside of the shaker becomes cold and slightly frosted. Shaking chills and dilutes the drink appropriately.

Dump the ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne or fine strainer to catch small ice shards and any pulp from the lemon.

Thread 2–3 fresh raspberries onto a cocktail pick or skewer and rest it across the rim of the glass, or drop the raspberries into the drink.

Express the oils from a lemon twist over the surface of the cocktail, then either drop the twist in or perch a lemon wheel on the rim.

Serve immediately while cold.