The pink lady is a classic cocktail with a light blush of color that's not as sweet as modern pink martinis. This was one of the first "girly drinks" and a favorite among high-society ladies from the 1930s through the 1950s. It has an inviting flavor that any fan of fine cocktails—including the very similar Clover Club—will enjoy. Although there is no verifiable origin to this drink, it's said to be a concoction created during the Prohibition era, when bad-quality gin was common, and other flavors were needed to mask the unpleasantness of cheap liquor.

The pink lady has a much drier, gently tart flavor than one might expect from its name. Unlike many of today's pink cocktails, it gets a slight fruity sweetness from the grenadine, but the botanicals of a good gin still shine and provide a nice balance of flavor. Not commonly present in household bars, applejack gives the drink a fruit-forward depth. This drink's soft profile will mix well with almost any gin and each will create an entirely new experience.

The egg white in this drink makes a foamy top on the pink liquid and creates a spectacular looking cocktail. But like in any egg cocktail, shake it longer than you would most drinks to ensure that everything is mixed well. Use pasteurized eggs, and give the egg a quick freshness test: Fill a tall glass with cold water, add the egg, and if it sinks to the bottom and turns to the side, it's very fresh. Floating eggs should be discarded. However, if you prefer, skip the egg without greatly impacting the flavor of the drink.