Pink Lady Recipe

Prepare shaker

Chill a martini or coupe glass by filling it with ice and water, or place in freezer while you prepare the cocktail.

Combine ingredients

Add 2 oz gin, 1/2 oz fresh lemon juice, 1/4 oz grenadine, and one large egg white to the cocktail shaker (do not add ice yet).

Dry shake

Seal the shaker and dry-shake vigorously for 15–20 seconds to emulsify the egg white and create a frothy texture.

Wet shake

Open the shaker, add a generous handful of ice (about 1 cup), reseal and shake hard for 10–15 seconds until the outside of the shaker becomes very cold.

Strain

Discard ice/water from your chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne and fine strainer to ensure a silky texture and remove any ice shards.

Garnish

Garnish with a maraschino cherry or a lemon twist. If desired, grate a little fresh nutmeg over the foam for aroma. Serve immediately.

If you prefer a slightly sweeter Pink Lady, add 1/4 oz simple syrup when combining ingredients. For a fruitier version, a small dash (1/8–1/4 oz) of creme de cassis can be added — reduce grenadine accordingly.

If you are concerned about using raw egg white, use pasteurized egg white or 1/2 oz aquafaba (chickpea liquid) as a vegan substitute; treat it the same way with dry and wet shakes.