Citrus, candy apple, juniper
Try alongside angel food cake and whipped cream or a bag of strawberry licorice twists.
Despite its pink feather boa–like appearance, this cocktail is deceptively nuanced and not the sweet, sticky mess you might imagine it to be. A variant of the Clover Club (page 57) and a sister to the Pink Shimmy (made with ¾ ounces of cream instead of egg white), this version of her ladyship includes an oomph of applejack, which—trust us—will make you light up the dance floor. Frothy and fabulous, this is a superb parlor drink or snappy little nightcap. It’s also a marvelous candidate for an edible flower garnish, like candied violets or an orchid.
1½ ounce (45 ml) London Dry gin
1 ounce (30 ml) applejack (Laird’s)
¾ ounce (22 ml) fresh lemon juice
¾ ounce (22 ml) egg white
¼ ounce (4 ml) grenadine (page 244)
Cherry or flowers, for garnish
Dry shake ingredients to emulsify, then add ice to the shaker and reshake. Strain into a chilled coupe glass. Garnish with a cherry in the bottom of the glass or flowers floating on the surface of the drink.