Pink Lady

Pink Lady 1.5 oz London Dry Gin .5 oz Applejack .75 oz Lemon Juice .75 oz Honey Syrup .25 oz Grenadine Equivalent to 1 Egg White Named after a 1911 Broadway comedy this delicious cocktail first shows up in print in 1913 Jaques Straubb's "Manual of Mixing Drinks" then again in 1930 "Savoy Cocktail Book" by Harry Craddock. The major difference is the Savoy version does not have Applejack and the 1913 does not have egg white. At this bar we marry the two recipes for a fantastic tasting creation. So, if someone tells you they hate gine, make them one of these.