Pink Lady

Taste

Gin at an ounce and a half, then three-quarters of apple brandy and three-quarters of lime, a half ounce of grenadine, and egg white. The foam is the texture, and at three-quarters the apple brandy comes through. Lime and gin keep it sharp. Grenadine is color and a little pomegranate. Coupe, cherry.

History

The Pink Lady takes its name from Ivan Caryll's 1911 Broadway musical, starring Hazel Dawn. Wondrich records that the drink mixed for her at Murray's Roman Gardens was ojen with Peychaud's and Angostura, not this one. Jacques Straub's 1913 Manual of Mixed Drinks prints the version that entered the books: equal gin, applejack, and lime, with dashes of grenadine, and no egg. Later recipes drop the apple brandy, add egg white or cream, or both. Craddock's Savoy omits the applejack and adds the white. This menu keeps Straub's gin, apple brandy, lime, and grenadine, and it shakes egg white with them.

• The Oxford Companion to Spirits and Cocktails, Pink Lady Cocktail
• Difford's Guide, Pink Lady

Same shape, other bottles

The Sour family, with the bottle that changed.

• Gin Sourlemon juice and simple syrup for lime juice and grenadine
• Harvest Sourrye and lemon juice for gin and lime juice
• Mezcal Sourmezcal and honey syrup for gin, apple brandy, and grenadine
• Whiskey Sourbourbon and lemon juice for gin, apple brandy, and lime juice
• Daiquirilight rum and simple syrup for gin, apple brandy, and grenadine
• Gimletsimple syrup for grenadine