Method
Dry shake to emulsify:
- Add gin, applejack, lemon juice, grenadine, and the egg white to a cocktail shaker (no ice). Shake hard for 15 seconds. This is the dry shake — it whips air into the egg white and makes the foam.
Wet shake to chill:
- Open the shaker, fill it with ice, close it back up, and shake again for 15 to 20 seconds until the outside of the shaker is properly cold.
Strain and garnish:
- Double-strain into a chilled coupe glass. The foam should sit on top in a clean white layer.
- Drop a maraschino cherry on top. Drink slowly because the foam is the entire point.
Nutrition
Notes
If raw egg makes you nervous, use about 3/4 oz of aquafaba (the liquid from a can of chickpeas). It foams identically and is vegan and pasteurised by default.
Original 1911-ish versions sometimes called for cream instead of egg white. That is also delicious but is a different drink, closer to a flip than a Pink Lady.