Pink Lady

The Pink Lady was popular in the 1950s. It’s pink and opaque, so on first sight you might expect it to be cloyingly sweet, but it’s actually drier than most modern cocktails.

Ingredients:

1 1/2 ounces of gin
1/2 ounce applejack
1/2 ounce lemon juice, preferably fresh
1 egg white
1/5 ounce (or a couple of dashes) of grenadine

Method:

Combine all your ingredients in a shaker without ice. Shake it, shake it, shake it to get the egg well mixed. Now add ice and shake some more. Strain into a cocktail glass and garnish with a cherry. You can spear the cherry, stick it on the edge of the glass, or just drop it down in.

Singapore Sling Milk Tooth