The Pink Lady

This take on the classic White Lady cocktail replaces the Cointreau with Byrrh to produce not only it’s lovely pink hue but a cocktail that is more balanced than it’s inspiration with tart, sweet, and bitter all working in harmony with one another.

2oz gin
1oz Byrrh
.75oz lemon
.5oz cane syrup
1 large egg white

Dry shake egg white in a shaker tin for at least 20 seconds then combine all ingredients into the tin along with ice and shake vigorously. Double strain into a coupe glass.