The recipe
- 1 ozLime juice30 ml
- 1 ozGin30 ml
- 1 ozApplejack30 ml
- 5 dashesGrenadine
How to make it
- 1Shake everything with ice.
- 2Strain into a chilled coupe.
Variations: The Savoy’s Pink Lady (1930) is gin, grenadine and egg white; the usual modern version combines both, with applejack, lemon, grenadine and egg white.
Straub gives half a jigger each of lime, gin and applejack; the amounts are scaled to a 3 oz drink.
The ratio
1 : 1 : 1
In parts, a Pink Lady is 1 lime, 1 gin and 1 Calvados. Plus a touch of grenadine. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Sours
- Amaretto Sour — Amaretto and lemon shaken with egg white into a foamy, almond-sweet sour.
- Aviation — Gin and lemon sweetened with maraschino, with a spoonful of crème de violette for its pale sky color and floral edge.
- Bee’s Knees — Gin softened with honey and brightened with lemon and orange. A gentle, rounded sour.
- Between the Sheets — Cognac and white rum with triple sec and lemon: a Sidecar with a second spirit. Strong and orange-scented.
- Bourbon Renewal — A bourbon sour with crème de cassis and a dash of bitters, shaken and poured over ice: tart, dark-fruited and easy.
- Bramble — A gin sour over crushed ice with blackberry liqueur drizzled through it, bleeding purple as it sinks.