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.
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.