Classic Sour
Pink Lady
Despite its delicate colour, the Pink Lady is a structured and spirit-forward sour. Gin and apple brandy give the drink depth, while fresh lemon and grenadine provide acidity, fruit and just enough sweetness beneath a smooth foam.
- Glass
- Coupe
- Ice
- None
- Difficulty
- Medium
- Technique
- Single shake · Fine strain
Ingredients
- 45 mlLondon Dry Gin
- 15 mlApple Brandy
- 22.5 mlFresh Lemon Juice
- 12.5 mlRich Simple Syrup — 2:1
- 5 mlGrenadine
- 20 mlFOAMY WHITES
Method
- 01Fill a shaker with large, solid ice cubes.
- 02Add all ingredients.
- 03Shake hard for approximately 10–12 seconds.
- 04Fine strain into a chilled coupe glass.
- 05Garnish with a maraschino cherry.
Build
- Glassware
- Coupe
- Ice
- None
- Garnish
- One maraschino cherry
- Technique
- Single shake · Fine strain
Tasting notes
- Bright Citrus
- Apple Fruit
- Dry Gin
- Silky Texture
- Family
- Sour
Origin
- Era
- Early 20th century
- Place
- United States
The first known printed reference to the Pink Lady appears in Jacques Straub's 1913 Manual of Mixed Drinks. Early formulas combined gin, applejack, citrus and grenadine, while later versions evolved to include egg white and became known for the pale pink colour and soft texture associated with the drink today.
Bartender notes
- Use grenadine with a clear pomegranate character rather than relying on colour alone.
- Apple brandy should support the gin rather than dominate it.
- The cocktail should finish fresh and relatively dry despite its appearance.
- Fine straining preserves the clean presentation expected from a Pink Lady.
FOAMY WHITES Note
FOAMY WHITES gives the Pink Lady its defining soft texture while allowing the gin, apple brandy and grenadine to remain clean and precise.