Pink Lady Cocktail

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.42) — Straub 1913

1. Shake well.
2. Serve in a cocktail glass.

This is a strong pre-war checkpoint because it shows the Pink Lady line already combining gin, applejack, citrus, and grenadine before later standardisation narrows expectations.

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.68) — Harry of Ciro's 1923

1. Shake well and strain into cocktail glass.

This matters because it gives us a clean London 1923 Pink Lady checkpoint with a brandy-and-gin split.

The whole identity rests on the egg-white texture and the pink grenadine-brandy-gin balance.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.64) — Barflies 1927

1. Shake well and strain into a cocktail glass.

This matters because it gives us a late McElhone control point for the Pink Lady line before later codification narrows it.