I came across a recipe for sugar-free grenadine (the link to the recipe is below) and wanted to give it a try in one of my low-carb cocktails. Commercially available grenadine tends to be chock-full of sugar, so I wanted to see how it would taste with a sugar substitute. Grenadine is fundamentally a pomegranate syrup. It's used in the famous Shirley Temple and a whole raft load of classic and contemporary cocktails.I decided to try it out on a gorgeous classic cocktail: the Pink Lady. It starts with gin, which is always going to catch my interest. I found it tart and perky, with an attractive foam from the egg white. Try it out and let me know what you think!Recipe pairing: Mary Berry's Two-Sided Smoked Salmon and Horseradish Paté.
- 1.5 oz. gin
- 1 oz. lemon juice Save a strip of peel for expressing over the drink.
- ¾ oz. sugar-free grenadine Find the recipe I used here.
- ½ oz. apple brandy Or you can use Calvados or applejack.
- ½ egg white
- Put all the ingredients in your cocktail shaker.
- Shake it without ice (dry shake it) to emulsify the egg.
- Add ice and shake it again.
- Strain it into a chilled coupe or other cocktail glass.
- Squeeze and twist the reserved strip of lemon peel over the drink to release the oils, and then discard the peel.
The sugar-free grenadine recipe I used relies on the pomegranate juice to color the syrup. This meant my grenadine wasn't the livid hot-pink/red color of the typical commercial version. If you'd like your Pink Lady to be more pink, you can just add a little red food coloring to the drink or the syrup.
Serving: 1Calories: 146kcalFat: 0gProtein: 2gNet Carbs: 2g