Happy Valentine’s Weekend! I wanted to make a Pink Lady for this weekend, but had a big problem. The traditional Pink Lady Cocktail uses egg whites, and I didn’t want to use them because raw eggs aren’t always safe to eat. I tried one recipe and just left out the egg whites, but the result was not pleasant. I needed something that could cut the acid of the lemon juice. In this updated version I used heavy cream to balance out the acidity.

Recipe for Pink LadyPink Lady



1 1/2 ounces Gin

1/2 ounce Apple Brandy

1/2 ounce Lemon Juice

1/4 ounce Grenadine

3/4 ounce Heavy Cream

3 cherries on a pick (optional)


1. In a cocktail shaker mix gin, brand, lemon juice, grenadine, and heavy cream.

2. Shake thoroughly.

3. Pour into a coupe and garnish with cherries, if desired.


The glass is vintage. I bought mine at a local antique mall, but it can be also found on eBay.