Pink Lady

Pink Lady

By Camille Styles


  • 1 oz. gin
  • 1 oz. applejack
  • .75 oz. lemon.75 oz grenadine
  • Egg white


  1. Dry shake (no ice) then shake with one large ice cube.
  2. Crack an egg and separate the egg white, making sure not to include the yolk in the bowl.
  1. 2
    Mary D | May 10, 2015 at 10:11 am

    why does it need an egg white? Must admit that part of recipe puts me off

    • Chanel Dror | May 10, 2015 at 11:05 am

      Hi Mary! Bartenders and mixologists like to use egg whites in cocktails for added foaminess and creamy texture. You can easily omit it and the cocktail will still be delightful!

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