- Dish type
- Gin cocktails
This cocktail is pretty pink in colour. The egg white and cream in this recipe create a frothy foam and unique texture.
5 people made this
- 1 egg white
- 1 teaspoon grenadine syrup
- 1 teaspoon single cream
- 3 tablespoons gin
- 1 cupful crushed ice
MethodPrep:5min ›Ready in:5min
- Pour the egg white, grenadine syrup, single cream and gin into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass to serve.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
We use to make these all the time. When I saw "Pink Lady", I couldn't believe my eyes. We always made these using ice cream. Use the grenadine syrup and the gin. Put it into blender and you will the best of the best. I love eating the first of it with a spoon!-22 Mar 2012
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Pink Lady® apples were developed by a man named John Cripps of Western Australia’s Department of Agriculture. They are the result of a cross between Lady Williams and Golden Delicious apples. The variety can only be sold as ‘Pink Lady’ if the apple possesses the proper color intensity and has the right sugar vs. acid content. More than half of the season’s crop does not meet those standards and is sold instead as “Cripps Pink.” Pink Lady® apples are grown in 15 different countries where the climate is ideal. They are considered to be Australia’s number one apple.
Recipes that include Pink Lady® Apples. One is easiest, three is harder.
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Combine strawberries and sugar in a small bowl let macerate until juices are released, about 30 minutes. Add rum and vinegar.
Scoop ice cream into a blender. Add strawberry mixture and blend until smooth. Divide milk shake among small glasses. Top each shake with a dollop of whipped cream sprinkle lightly with pepper. Serve with a straw (or two).
How would you rate Pink Lady Milk Shake?
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Nutritional data has not been calculated yet.
A very light flavored drink. Despite it's pretty pink color it's not an overly sweet drink. The cream does make it a bit filling but you probably shouldn't be drinking a lot of these anyway!
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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How to Make Old Fashioned Jello Salad Recipe:
- In a large bowl, mix cool whip, drained crushed pineapple, cottage cheese, chopped nuts and dry strawberry Jello mix.
- Let salad set up in refrigerator before serving, approximately 1 hour.
For the full instructions for 5 Minute Pink Salad, scroll to the bottom of this post.
The history of the drink
Most likely created as some version of the Clover Club that was supposed to be more ladylike or "girly", which is sort of ironic.
Basically the Pink Lady switches out the vermouth of a Clover Club for applejack, and ups the amount of lemon juice. I am not sure if more lemon juice was part of the original recipe, but it seems to be pretty standard now that there is more lemon in a Pink Lady than there is in a Clover Club.
So switching out the dry vermouth for applejack and increasing the lemon juice makes it a stronger and more dry cocktail, but since it was called the Pink Lady it became a "women's drink" from the 30's through the 50's.
I guess what you name a drink really does matter.
If it were called the "Fat Man" I can't imagine it would have got the same level of attention from mid-century women.
Pink. I hate it. It’s yet another carry over from my childhood. Every time I wore any shade of fuschia, magenta or bubble-gum some well-meaning adult would put a hand to my forehead and ask me if I was feeling all right. Classmates? They’d just tell me to get a tan. If you grew up with encouragement like this, you too would learn to loathe pink in all its rosy glory.
But when it comes to food? I’m a little more accepting. I figure pink’s okay if it goes in me, not on me.
These Pink Angels (also known as Pink Sin or Pink Ladies*) are a classic Canadian goodie most often found at church functions. Exceptionally sweet, these squares have no nutritional value, will corrode your tooth enamel before you’ve swallowed, and can send your blood sugar through the roof. However, if you like your sweets sweet, you’ll find them so tasty you’ll be willing to risk it all — even the red food colouring.
Got a colour you hate? Go on vent. Then have one of these. They’ll sweeten you up again right away.
Pink Lady Recipe (and a Boozy Valentine from Satchmo) Straight Up Cocktails and Spirits
Looking for an sweet, old-fashioned way to toast Valentine’s Day this year? Why not do it 1930s style, with this old-school cocktail that was all the rage among all the stylish ladies of the day? (And if you scroll down, there’s a little musical treat served up for you by Louis Armstrong as a chaser too.)
I was recently inspired to mix up a Pink Lady cocktail after watching an elegant – and intermittently invisible – Constance Bennett sip one in that great screwball comedy classic, Topper (1937). While visiting a gentleman unchaperoned in his hotel room (hey, it’s all on the up-and-up – she’s a ghost), Constance gives a suspicious house detective a run for his money between cigarettes and drinks.
Frothy, pink, and a sassy mixture of sour and sweet, this gin-based tipple features two ingredients that were fashionable in 1930s cocktail recipes: egg whites and grenadine. Favored by stylish, nightclub-hopping women, you might even say the Pink Lady was the Cosmopolitan of its time.
Since then, this blush-colored drink’s gotten a kind of a bad rap. Snubbed by men and women alike (maybe it’s her frilly name?), our Lady fell out of style sometime during the second half of the 20th Century, and never quite found her stride again.
But I say we woo her back this Valentine’s Day. It’s really just a matter of finding the right recipe. Here’s a beautifully balanced version with a squeeze of lemon juice and a warm kiss of applejack to give our girl some extra sexy zip:
1 1/2 ounce gin
1/2 ounce applejack or apple brandy
1/2 ounce freshly squeezed lemon juice
1 egg white*
2 liberal dashes of grenadine syrup (approx. 1/4 ounce total)
Optional garnish: Maraschino cherry
Place all ingredients in a cocktail shaker with ice. Shake vigorously for about 30 seconds and strain into a cocktail glass. Garnish with a maraschino cherry.
*If egg whites faze you, you can leave this one out, though do I encourage you to give the idea a fair shake. The egg doesn’t affect the flavor of the drink, but does gives it a luxuriously frothy meringue-like texture. (You can read more about egg white cocktails here.)
Wait, there’s just one more thing I’d like to show you while you’re in a romancey, 1930s mood: This sweet 1938 Valentine from Louis Armstrong.
Well, “that’s all there is. There isn’t any more.” (Unless, that is, you’d like to drop by Louis’ kitchen.) Hope you have a wonderful Valentine’s Day, however you choose to toast it.
Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.
Pink Lady Cookies
These cookies are for the girls. Once you bake them you frost them with red or pink frosting. Pink lady cookies are great for girls night!
- 1 1 / 4 cup butter (do not substitute margerine)
- 3 / 4 cup powdered sugar
- 1 tablespoon pure almond extract
- 2 1 / 4 cups flour
- 1 / 2 tablespoon salt
- 1 1 / 4 cup oatmeal (old fashioned)
- Preheat oven to 350F degrees.
- Cream butter, gradually add sugar and beat until light and fluffy.
- Add almond extract.
- Add flour, salt and oats and mix well.
- Using a teaspoon of dough for each cookie, shape in an oblong shape or a round shape flattened only slightly.
- Bake at 350 degrees for approximately 20 minutes or until done.
- Cool completely.
- Mix frosting ingredients (see below) until creamy and frost cookies. Makes about 3 dozen.
- 1/2 cup (1 stick) butter, softened
- 2 cups powdered sugar
- 2 tablespoons cream or milk (may need more or less)
- 1/2 tablespoon almond extract
- 1 or 2 drops red food color
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