Ingredients for a Pink Lady; tap on each for helpful info/from 25 Classic Cocktails

I first read about a new self-published iBook, 25 Classic Cocktails, published to iTunes, when Tampa journalist Jeff Houck wrote about entrepreneurial food people turning to digital devices. Donna and I recently published The Book of Schmaltz to the iTunes app store, a short cookbook on making and cooking with rendered chicken fat, an underappreciated cooking technique. Meanwhile, ingenious folks in Tampa came together to publish a book whose title requires no explanation.

But the book does warrant explanation. Each recipe, some common, some I hadn’t heard of (one per screen), includes the recipe, a very brief history, one instructional video of the drink made and one quick montage video. At the bottom of the screen is a fat bar that, when tapped, displays all ingredients and, with a tap, their definition and description and helpful info, whether it be on the gin, green chartreuse, or even the type of glass (that was for a Bijou).

I even like that the mixer, Dean Hurst of SideBerns in Tampa, gives a 2:1 gin to vermouth ratio for his martini, which is how the drink began. (Although this is not one that I would want to drink nearly so much as the Perfect Martini.)

They do include The Martinez, I was happy to see, though not a Berkshire Martinez (not a classic). But one day, perhaps! I note on the cover image that this is Volume 1, happily portending more is in the works.

Without further ado, herewith the Pink Lady for the Friday Cocktail Hour. If you don’t have apple brandy, don’t use it and just call the drink a Clover Club. Both recipes are given below, and both, happily, use an egg white, which gives the cocktail body. Here is a video on the fundamentals of eggs in cocktails.

Pink Lady

  • 1.5 ounces gin
  • 0.5 ounce applejack brandy
  • 0.75 ounce fresh lemon juice
  • 0.5 ounce simple syrup
  • 0.5 ounce grenadine
  • 1 egg white
  1. Combine all of the ingredients in a shaker. Dry shake. Add ice. Shake once more.
  2. Double-strain into a coupe glass.

Watch the video on how to make a Pink Lady.

Clover Club

  • 1.5 ounces gin
  • 0.75 ounce freshly squeezed lemon juice
  • 0.75 ounce simple syrup
  • 0.25 ounce grenadine
  • 1 egg white
  1. Combine all of the ingredients in a shaker. Dry shake. Add ice. Shake once more.
  2. Double-strain into a coupe glass.

Watch the video on how to make a Clover Club.

Other links you may like:

© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.


10 Wonderful responses to “Friday Cocktail Hour: Pink Lady
(from a cool new digital book)”

  • Allen

    Wheeew! Thank god, thought maybe you had gone to monk school, found religion.
    Welcome back to the festive world of Friday cocktail post. I have all the listed ingredients, and though I despise grenadine, I will gladly make this for my wife, perhaps while I subject myself to the single malt scotch sampler.
    I would like to comment on Donna’s photography, that sharp knife in the last post. I can smell the onion, the wet blade looks scary sharp. Although the photos no longer look like random live action shots, they do not look fake, staged, like the sushi plates you see in Japan sushi store windows, mock ups of food. Taken to a whole new level, and seeing it evolve.
    I examined the photo, and no longer think my knives are sharp. I just don’t trust anyone to get the factory edge back, so I hone the hell out of them.
    And what kind of a salesman are you? You sell a nice sharpener, but admit you take them in to be sharpened elsewhere?
    That’s what I love about you. Honesty. No B.S.!

    • ruhlman

      i’m kind of in cocktails all day heaven here in key west so may be absent from the blog for awhile, much cooking to do as well, having donna fill in.

  • Ryan Gardner

    Hey everyone! This is Ryan Gardner, one of the creators of the book. If anyone has any questions or comments about the content of the book specifically, feel free to email AllSortsBooks (at) gmail (dot) com, as it forwards to all of our work emails.

    I will ask out bartender where he got the jars for the syrup and juice! It was our goal to keep everything unbranded and empower the reader to make choices in that regard. I’m glad they also looked good =)

  • Ken

    Thank you so much for another recipe for one of the most under-rated bottes on the shelf. Applejack Laird’s Applejack in particular, is not only a terrific ingredient in cocktails, it’s quite economical and delicious on its own. Pairs well with citrus, ginger, sugars, gin, sloe gin, vodka… the possibilities are endless.

    Will have to try this one tomorrow night!

  • Rick Kirchner

    M.R, Funny you mention Key West, one of my good cocktail buddies is down there now and is having a hard time finding a proper cocktail. Craft Beers are easy to find, Proper cocktails, not so much. Any suggestions as they leave tonight? P.S. going to a “wake” for Brian Polcyn’s, Milford Cinco Lagos tomorrow.

  • Lisa

    The Jack Rose is my favorite Apple Jack cocktail, although I prefer it with Apple Brandy and only with lime juice – no lemon!


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