Pink Lady



Pink Lady

Pink Lady

Kerry Grant
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.
5 from 1 vote


  • 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
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