| ABV | Technique | Glass | 용량 |
|---|---|---|---|
| 15.0% | SHAKE | MARTINI | 120ml |
What is Pink Lady?
The Pink Lady is an elegant classic cocktail made with dry gin, grenadine syrup, lemon juice, and egg white, with an ABV of approximately 18%.
Born in the early 1900s, it features a beautiful pink hue from grenadine and a silky foam from egg white. True to its name, it has been beloved for its graceful and feminine image.
With its sweet-tart flavor and creamy texture, it's recommended for those who want to enjoy gin in a softer, more approachable way.
Pink Lady ABV
The Pink Lady has an ABV of approximately 18%, placing it in the medium range for cocktails.
Dry gin (40%) at 45ml combined with grenadine syrup, lemon juice, and egg white creates roughly 18% alcohol content.
It's lower than a Martini (around 30%) or Negroni (around 24%), and slightly higher than a Mojito (12%). Thanks to the creamy texture from egg white and sweetness from grenadine, it feels smoother than its alcohol content suggests.
Pink Lady Ingredients
- 45ml - Dry Gin
- 10ml - Grenadine Syrup
- 15ml - Lemon Juice
- 1null - Egg White
Pink Lady Recipe
- Add 45ml dry gin, 10ml grenadine syrup, 15ml lemon juice, and 1 egg white to a shaker and dry shake (shake without ice) vigorously.
- Add ice and shake again vigorously until well chilled.
- Strain into a chilled coupe glass.
Dry shaking helps create a richer and silkier foam for the cocktail.
Pink Lady Taste
The Pink Lady begins with the soft, silky foam created by egg white gently coating your lips.
This is followed by the subtle sweetness of grenadine balanced with the bright acidity of lemon juice, while dry gin's juniper notes and dry finish come through at the end.
Overall, it offers an attractive combination of sweet-tart flavor and creamy texture. Highly recommended for gin beginners or those who prefer smoother cocktails.
Pink Lady History
The Pink Lady is a classic cocktail that originated in the United States in the early 1900s, before Prohibition.
It's said to have gained fame alongside the 1912 Broadway musical "The Pink Lady," becoming especially popular among women of that era.
During Prohibition, recipes using egg white and syrup became even more popular as ways to mask the taste of low-quality bootleg spirits. Today, it remains beloved by classic cocktail enthusiasts for its elegant pink color and smooth taste.
