This recipe was first published as part of our Get to know feature on the Pink Lady.
45ml Gin
15ml Calvados
20ml Lime juice
10-15ml Grenadine
10ml Egg white
Shake well and double strain into a chilled cocktail glass. No need to dry shake, but the egg white is absolutely essential. Besides being attractive, the foam traps the fruit aromas on the drink’s surface, where they tease the drinker into olfactory ecstasy. Moderation in all things, though – a whole egg white is too much.
The formula adapts exceptionally well to other fruit brandies in a dry eau de vie style. Apricot and raspberry yield delicious variations, with the latter suggestive of a Clover Club. Calvados takes some beating, though, probably because the tannins in the oak and apples give a refreshing edge.
