The Pink Lady is actually a fairly standard drink (first created with gin, lemon and grenadine), amped up a notch with a few variations by the lovely bartenders at Armoury DE in Dallas (if you missed the details of our trip, check it out here! Complete with a Dallas cocktail bar guide. YEP.) My sister ordered this cocktail, and it was a hit—so I recreated it here for you!
I love the brightness of the lemon, the sweetness of the raspberries, and the complexity of the absinthe. A word to the wise: don’t try and sub something in for the orgeat. I tried, and it just can’t be replicated. Orgeat (pronounced OR-zsa, like Zsa Zsa Gabor) is an almond syrup and is most commonly used in tiki drinks, though it’s pretty versatile and a great syrup to keep in your home bar. It’s only about $10 and can be found and most liquor stores. Someday I’ll try my hand at making my own, but for now the store-bought stuff really caters to my laziness.
Dry shaking is still something I’m trying to master—I can’t quite get the egg white consistency as creamy and as substantial as I want it to be. Someday! The cocktail was still super tasty and perfect for the beginning of spring. Here’s to sunnier days and later sunsets!
The Pink Lady
makes 1 cocktail
- 1 oz gin
- .75 oz lemon juice
- 1 oz simple syrup
- small handful of raspberries (about 8)
- .5 oz orgeat
- absinthe
- egg white
Assembly
Rinse a coupe glass with absinthe; discard any lingering liquid. Set aside.
Muddle simple syrup and raspberries together to extract as much juice as possible. Strain well through a fine mesh strainer. Set aside.
Add egg white to a shaker without ice; shake vigorously for at least one minute, until very frothy. Add ice, raspberry syrup, lemon juice, gin and orgeat. Shake until very cold, about 20 seconds. Pour into the absinthe-rinsed coupe and enjoy immediately.