Tract · Cocktails

Sour · Shaken · Historical · complexity 1/5

Pink Lady

Imported from Cocktail-Ology

Served in Cocktail glass. Ice: Ice.

Variants (5)

Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, gin drinks section

1 wineglassLondon dry gin — ginbase
1 wholeegg white other
1 tablespoonGrenadine sweetener
  1. Shake well and strain into a cocktail glass.

Ice: Ice

Peychaud's New Orleans Cocktails by John Held Jr. (1935, p.10)

1 jiggerdry gin — Dry Ginbase
2 teaspoonfulsGrenadine — Grenadinebase
3 dashesPeychaud's bitters — Peychaud's Bittersbitter
1 unitegg white — Egg whiteother
  1. Shake well with ice, strain into a stem glass, and serve.

Ice: Ice

The Artistry of Mixing Drinks by Frank Meier (1936, p.35)

1 teaspoonlemon juice — Lemon Juiceacid
1 teaspoonbrandy — Brandybase
0.5 whiteegg white — Egg Whitebase
0.5 glassgin — Ginbase
1 teaspoonGrenadine — Grenadinesweetener
  1. Shake well, strain into a double cocktail glass, and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.167)

1 unitegg white — white of 1 eggbase
1 glassgin base
1 tablespoonfulGrenadine sweetener
  1. Shake and strain into a medium size glass.

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.56)

1 limelime juice — Lime juiceacid
1 ponyapplejack or apple brandy — Applejack or apple brandybase
1 ponydry gin — Dry ginbase
1 wholeegg white — Egg whiteother
2 barspoonGrenadine — Grenadine syrupsweetener
  1. Build in a bar glass.
  2. Add large lumps of ice and shake well until smooth, then strain into chilled cocktail glasses and serve.

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