The Pink Lady, Broadway, 1911.
| 1½ oz · 45 ml | GIN | 40 % |
| ½ oz · 15 ml | APPLEJACK | 40 % |
| ½ oz · 15 ml | LEMON JUICE | |
| ½ oz · 15 ml | GRENADINE | |
| 1 splash | EGG WHITE |
1 oz taken as 30 ml in the metric column.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 3.25 oz mixed with ice, 0.8 oz of it pure alcohol |
|---|---|
| Melt | Shaken: +20 % of the pre-batch, +0.65 oz of water |
| Served | 3.25 + 0.65 = 3.9 oz in the glass |
| Strength | 0.8 ÷ 3.9 = 20.5 % ABV as served |
| Ethanol | 0.8 oz × 29.57 ml × 0.789 g/ml = 19 g · about 131 kcal from the alcohol alone |
FROM GIN
The pine note in juniper berries, and the reason gin tastes like a forest. Co-distilled with the spirit during production. Found in actual pine trees, rosemary, basil, and a good London Dry. The "Christmas tree" smell of gin and the smell of a forest floor share a single molecule.
ALSO IN Negroni · Martini · Gimlet · Gin & Tonic · Aviation · Corpse Reviver #2 · French 75 · Bramble
FROM APPLEJACK · the apple polyphenol
The apple-skin polyphenol, the molecule that gives hard cider its astringent backbone and tannic structure. Concentrated in skin and core, so cider pressed from whole apples carries far more than juice made from peeled fruit. Pharmacologically interesting too: phloridzin blocks intestinal glucose absorption, which is the mechanism modern SGLT2-inhibitor diabetes drugs took their inspiration from.
ALSO IN Jack Rose · Diamondback · Stone Fence · Apple Brandy Sour · Spanish Mojito
FROM LEMON · the lemon aroma
Lemon's defining note: technically a mix of two geometric isomers (geranial and neral) that read as the same aroma to the nose. Lemon peel, lemongrass, lemon verbena, and Indian chai all carry it. In cocktails it's what a lemon twist contributes that lemon juice can't: the volatile expressed from the oil glands, not the acid from the pulp.
ALSO IN Margarita · Mojito · Daiquiri · Whiskey Sour · Gimlet · Moscow Mule · Paper Plane · Aviation
Gin, applejack, lemon, grenadine and egg white. It is the Clover Club's cousin with applejack added for depth: fruit esters and oak vanillin from aged apple brandy sit beneath the red of pomegranate-derived grenadine.
Commonly said to be named for the 1911 Broadway musical 'The Pink Lady' or its star, Hazel Dawn; the first known recipe is Jacques Straub's, in 1913. The drink became a fashionable women's pour through the 1920s, somewhat unfortunately becoming a shorthand 'ladies' drink' in the post-war era despite its considerable spirit content (two ounces of ~40% spirit). The applejack is what distinguishes it from the simpler Clover Club.
