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Pink lady cocktail

Prep: 5 mins
Serves: 2

100ml London Dry gin
4 tsp grenadine (see tip, below)
1 large egg white
2 strips of pared lemon zest and 2 maraschino
cherries, to garnish (optional)

Step 1

Put two coupe or cocktail glasses in the fridge to chill. Pour the
gin and grenadine into a cocktail shaker, then fill with ice. Shake
until the outside of the shaker feels ice-cold. Strain the mixture
into a jug, discarding the ice.

Step 2

Tip the egg white into the shaker and pour in the gin mixture.
Shake well until the egg white is frothy – you can also do this in a
food processor or using a hand blender, if you like. Pour the
cocktail into the prepared glasses. Skewer the cherries onto
cocktail sticks, if using, then use to garnish the glasses along with
the pared lemon zest, if you like.

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