The Vintage Pink Lady

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Courtesy of Michael Cadden, Tavern Law, Seattle, WA
(A modernist’s take on a speakeasy vintage classic.)
Makes 1 cocktail

pink lady cocktail sous vide


  • 1 ½ ounces (45 ml) gin
  • ¾ ounce (22 ml) sous vide infused Pear Shrub
  • ½ ounce (15 ml) fresh lemon juice
  • ¼ ounce (7.5 ml) Demerara simple syrup*
  • 2 dashes bitters (Old Fashioned Barrel Aged Fee Brothers Bitters preferred)
  • 1 egg white
  • Ice cubes as needed
  • Fresh cranberry juice for decoration


  1. Combine all ingredients, except the ice cubes and cranberry juice, in a mixing tin set (cocktail shaker). Add the spring of a Hawthorn strainer, if you have it, as it helps whip the egg whites and dry shake for 1 minute.
  2. Open, take out the spring, add the ice, and shake for another minute.
  3. Double strain through a Hawthorn strainer and a fine mesh strainer into a flip glass or large coupe-style cocktail glass.
  4. Let sit for 30 seconds before adding drops of fresh cranberry juice to decorate; get creative with the swirling.
  5. Imbibe.

*Demerara Simple Syrup can be made easily following the standard SousVide Simple Syrup recipe, but substituting Demerara sugar for the castor sugar in the recipe.



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