The Club Pink Lady Recipe

Prepare ingredients

Chill a coupe or martini glass in the freezer or fill it with ice and set aside. Separate one large egg; reserve the white. Measure out gin, applejack, lemon juice, cream, grenadine, and bitters.

Dry shake (emulsify)

Add the gin, applejack, fresh lemon juice, cream, grenadine, egg white, and orange bitters to a cocktail shaker without ice. Seal and shake vigorously for 20–30 seconds until the mixture is frothy and has increased in volume. This step creates a silky foam.

Wet shake (chill & dilute)

Open the shaker and add a generous handful of ice (enough to fill roughly two-thirds of the shaker). Seal and shake again for 10–15 seconds until well-chilled and the outside of the shaker becomes frosty.

Strain and serve

Double-strain the cocktail into the chilled coupe or martini glass using a cocktail strainer and a fine mesh sieve to remove small ice chips and ensure a smooth surface. Pour slowly to preserve the foam head.

Garnish by dropping a luxardo or maraschino cherry onto the foam. Optionally express a lemon twist over the drink (pinch the peel to release oils) and drop it on the rim or float it on the foam.

Serve immediately while foam is fresh. Advise guests to sip gently to enjoy the layered flavors and creamy texture.