Pink Lady Cocktail
This cocktail is so pretty in pink and so delicious, but don't let the color fool you: it packs a punch!
Servings 2 cocktails
- 4 ounces AppleJack liquor
- 1.5 ounces gin
- 1.5 ounces freshly squeezed lemon juice
- 1 ounce grenadine
- 2 egg whites
Don't put ice in the cocktail shaker
Add AppleJack, gin, lemon, grenadine and egg whites
Cap shaker and shake for 15 seconds - pressure may build up so hold on to the top of the shaker
Add some ice and shake again for 15 seconds
Strain contents between the glasses and add lemon twists
- This starts out as a dry shaken cocktail. Dry shaken means you don't initially add ice to the shaker.
- When an egg white is added to a cocktail, you want to shake the ingredients without ice because it allows the egg proteins to unravel and form foam without being diluted. Here is a great article that explains adding egg whites to cocktails.
- When you are doing the dry shake, hold on tightly to the lid as the pressure of the egg in the shaker could cause the liquid to drip all over the place.
- After the dry shake, you add ice. This addition cools the liquid and lends a nice velvety texture to the cocktail.
- For the garnish, you can either use a channeling knife to cut strips from a lemon or do what I did with this cocktail: cut two thin lemon wheels, remove the flesh from their rinds and wrap them around something to make them curl (like a chopstick).
Serving: 1Cocktail | Calories: 238kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 71mg | Sugar: 7g | Vitamin C: 8mg