Gin Cocktails – The Pink Lady
With the help of mixologist Vanessa Jay, I’ve crafted up a recipe you can follow to create The Pink Lady. A white lady typically consists of 45ml London dry gin, 20ml triple sec and 20 ml fresh lemon juice, 10 ml simple syrup with optional egg white for foam. The white lady made its first appearance in the 1930s and is said to have had a 1919 version involving creme de menthe in place of triple sec. Initially, this cocktail was named after the platinum blonde wife of a highly influential mixologist, F.Scott Fitzgerald, in lieu of this historical and emotive tribute we decided to create a riff in dedication to Marie-Jeanne.
Technically a pink lady due to the use of pink gin as well as the colour, this riff encompasses the botanicals used during the distillation process as well as supporting components who still credit this riff as a historical play.
Pink lady riffs on the traditional white lady serve have been increasing in popularity since the explosion of the pink gin scene, however, none quite like this. Many ‘Pink Lady’ variations call upon grenadine or maraschino cherry juice to make the colour difference as well as the taste difference by replacing the sugar syrup and lemon juice, but we’ve done something completely different.
55ml Marie Jeanne’s Pink Gin
15ml fresh lemon juice
7.5ml strawberry and raspberry juice muddled
Egg white for foam
1) 20-sec vigorous dry shake with egg white (dry shake means no ice)
2) add lemon juice and ice and shake for another 20 secs (acidity of lemon juice adds to foam width).
3) add remaining ingredients for a final 15-sec shake and double strain.
We recommend any pink flower (real or edible)