Every cocktail on the new Gage & Tollner menu in Brooklyn was once served in the original incarnation of the restaurant that opened in 1879. Alongside more than a dozen 19th and 20th century classics, the bar team designed the Pink Lady to showcase local gin and unaged apple brandy from Neversink in upstate New York which is shaken with egg whites and housemade grenadine, then topped with a few dashes of Peychaud’s bitters.
Pink Lady
Jelani Johnson, Stephen Bielawski and St. John Frizell | New York
Ingredients
Serving: 1
- 1 ounce gin, preferably Neversink
- 1 ounce unaged apple brandy, preferably Neversink
- 3/4 ounce lemon juice
- 3/4 ounce grenadine (see Editor's Note)
- 1/2 ounce egg white
Garnish: Peychaud's bitters
Directions
- Combine all ingredients in a cocktail shaker and dry shake without ice.
- Add ice and shake again.
- Strain into a coupe and garnish with a few decorative drops of Peychaud's bitters.
Editor's Note
Grenadine
1000 grams Pom pomegranate juice
500 grams white sugar
500 grams Demerara sugar
2 ounces pomegranate molasses, preferably Al Wadi
Full peel of one orange
Combine all ingredients in a saucepan over medium heat, expressing the orange peel before adding it to the mixture. Stir until sugar is dissolved, then strain and refrigerate.