The gin-based Pink Lady cocktail, with the pink coming from Grenadine, was created during Prohibition, but other versions were spawned in the 1930s; The Savoy Cocktail Book lists five. This recipe has gin, egg white, cream, and grenadine shaken into a creamy pink-hued drink.
Adapted from "Field Guide to Cocktails" by Rob Chirico
1Place a cocktail glass in the freezer to chill.
2Place the gin, egg white (if using), cream, and grenadine in a cocktail shaker. Fill the shaker halfway with ice and shake until the outside is frosty, about 30 seconds. Strain into the chilled glass.
Pink Panther: Substitute 1 ounce vodka and 1 ounce amaretto for the gin, and omit the egg.
Pink Rose: Substitute light cream for the heavy cream, and add a dash of fresh lemon juice.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.
Lemonade is one of summer's great treats, but the store-bought stuff can be sickly sweet and filled with overly processed syrup. To help keep you cool this summer, Amy Wisniewski of the CHOW Test Kitchen demonstrates how to make a refreshing homemade version using our simple Pink Lemonade recipe.