Origins of The Pink

LadyThe Pink Lady cocktail has a fascinating history that reflects the evolution of cocktail culture, gender roles, and aesthetics in the 20th century. It’s known for its pastel pink color, creamy texture, and slightly tart flavor—typically made with gin, applejack (or grenadine), lemon juice, egg white, and sometimes cream.

Early 20th Century: The Pink Lady likely emerged during the Prohibition era (1920–1933) in the United States, a time when many cocktails were invented or adapted to mask the taste of poor-quality (bootlegged) spirits.

By the mid-20th century, the Pink Lady had become strongly associated with women. It was often considered a “ladies’ drink” because of its sweet flavor and pretty appearance

It was also criticized by some cocktail purists and male bartenders as overly sweet or unserious—part of a broader (and often sexist) dismissal of “feminized” drinks.

Despite the criticism, it remained a popular choice among women and appeared frequently in movies, magazines, and cocktail guides.

The Pink Lady Cocktail Recipe

Ingredients

• 1.5 oz Gin Chin Classic dry
• 0.5 oz Applejack (or apple brandy)
• 0.5 oz Fresh lemon juice
• 0.25 oz Grenadine
• 1 Egg white
• Ice

Method

1. Add the gin, applejack, lemon juice, grenadine, and egg white to a cocktail shaker.
2. Shake vigorously for about 15 seconds to emulsify the egg white and build a frothy texture.
3. Add a handful of ice to the shaker.
4. Shake again for another 15–20 seconds to chill the drink and further mix.
5. Double strain into a chilled coupe or cocktail glass to remove any ice shards and ensure a silky finish.
6. Top with a maraschino cherry or serve as-is with the foamy top as the visual highlight.