I just love leftover day — a re-heated romp back through the past week’s dinners, with a dab of hot sauce.
I want to do another egg white drink this week, and on my way out this morning I noticed that the apple brandy supply had reached that tricky, not-quite-enough-for-two-cocktails level. This is, of course, the primary cause of Mom & Dad’s Liquor Cabinet Syndrome, whereby an expansive collection of dust-caked, mostly-empty bottles dating back to the late seventies prevents the purchase of anything other than vodka and spiced rum for getting on 20 years now. C’mon, Dad, what would Jimmy Buffett think if he saw this mess?
Thankfully, your pal Chris Trepky loves a good tie-in. Grab the applejack, a couple eggs, and some gin. You still have grenadine left from mixing up Jack Roses, right? To the left of the pickles? S’make us a drank.
The Pink Lady
1.5 oz Gin (Plymouth is best but, you know, whatever you got)
.75 oz Lemon Juice
.5 oz Applejack
.5 oz Simple Syrup
.5 oz Grenadine
1 egg white (per 1-2 servings)
Dry shake, then ice it and shake again. When your fingers ache with the cold, crack the seal and strain it (again, fine strainer optional) into a stemmed cocktail glass. (You remembered to chill the glass, right?) Give it a good 15-20 seconds before serving so it can develop a good head of pale pink foam.
Like Ms. Mansfield (who allegedly liked one before dinner), this drink is a looker, and it may raise an eyebrow among your male friends. Do not be deterred; they’ll come around after a couple sips. This is a pre-prohibition cocktail so, naturally, there are multiple recipes and origin stories. One version is made with gin, grenadine, and heavy cream. Yeah. You’re welcome. This version is more or less a Clover Club with a little applejack splashed into the mix for depth. Serve with a wink and a smile.
If you want some blue with that pink, did you know that Matt “Guitar” Murphy (of Blues Brothers fame) has a solo album? It’s on Spotify. Just sayin’.