How to make a Pink Lady Cocktail -Prohibition Era Cocktail
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- Опубліковано 7 лют 2025
- This episode we are making an original Pink Lady and then a more contemporary version that you would most likely get if you ordered one at a bar nowadays.
Recipe found here
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Cheers!
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Credit
Music
Rag Time Time - Doug Maxwell
Original music for the purpose of this episode
Happy Song, A short Blues idea, Groove- by Bruce Graff
All other music created in Garageband for the purpose of this video
All stock video footage provided by Footage Firm, Inc.
Video production and post production by Rev Media Group
www.revmediagroup.com
The content found in “BAR TALK & COCKTAILS” is for informational purposes only and is in no way intended for the consumption of alcohol or advice on drinking alcoholic beverages or as treatment cure for any health condition and nor should it be construed as such. Always drink responsibly. Please understand that you assume all risks from the use, non use, or misuse of this information. Any resemblance between the characters portrayed in this show and any persons living or dead, is merely a coincidence and certainly a miracle.
Your content is fantastic; both entertaining and informative. It's a mystery to me how these videos don't have more views. Thanks for doing what you're doing!
Thanks for writing in Alex. It’s a mystery to me too, ha. Tell your friends and #helpmeretire. Thanks for watching! Cheers.
love your videos!
He takes me to nice place,and I start smiling,listening to his stories great fun,his vast knowledge& himanity,thank again,Bruce,well done
Thanks again Richard!
Oh the version with the egg, wow! The color was sparkling, cream kinda dulls the sparkle. Quite an episode. I'm new to this channel but wow, so much potential. Given that I'm in the same industry as you are and I am a student, I simply love the knowledge that you share with us. Keep it up!
+The Stick Dude Thank you for the kind words, I always appreciate the comments from fans. I'm still living the dream 40 years later, ha! It's a good gig for the most part. Good luck to you!
BarTalk&Cocktails Thank You Mr. Bruce.
The stories are the best!
Love these videos Bruce, history and presentation so entertaining, thank you
Glad you like them!
I can't believe you only have 1k+ subs. Your content is super good and the delivery is very well. You guys deserve more! Cheers to you sir and your crew!
+Shingen Ozumi Hello! Myself and the crew thank you for watching and commenting! Glad you're enjoying the episodes- lots more coming. Cheers!
agree
Great video, great history lesson, amazing charisma, thumbs up from Recipes Around the World!
Am a new bartender I love how you expound on all the ingredients
+Faith Delina Thanks Faith, check out my other videos you’ll learn everything you need to know! Cheers!
amen to that
Fabulous. Not many recipes are aware of the apple brandy. But it's an essential ingredient. I prefer without the cream. Cheers!
Cheers! Thanks for watching!
Your vids are always spot on, Bruce!
Thanks Dan, I try. Keep checking back lots more on the way. Cheers.
@@BarTalkCocktails I LOVE YOUR VIDEOS! We're about the same age (I'm 54) and I guess we started tending bar in the 1980's when things were much different...now they're much better! Much Kudos to you!!
Cheers 🥂
Cheers!
I'm too lazy to make such nice drinks but the show is incredibly entertaining.
Thanks for watching Alex! Yeah some can be ridiculously labour intensive to make, but I will say are often well worth it. Cheers!
Great videos.
I have never had calvados and this might not be the best way to enjoy it, but I still want to try the version with calvados and egg white.
Being a man I may need to build up my muscle . Making sure no one dare to comment if I order one pink lady. That's what I took from this video.
Bill was a burly man that enjoyed a Pink Lady but, that shouldn't stop you from enjoying one too. "You wouldn't make fun of it if you tried it." That's a line from the movie Zodiac where the character Robert Graysmith is drinking a girly blue drink called an Aqua Velva. The Pink Lady has a gentle tart flavour profile with a frothy egg top that can pack a hell of a punch. With or without muscles it's a very tasty cocktail.
Awesome video, you have a new fan . My Lady will Love Me (you) for this...lol
Hey thanks for watching! Hope your lady enjoys it. Cheers and happy 2020!
I perused YT for other recipes and Bruce you have by far the best recipe. :D
Thanks! 😎
Your channel and videos are awsome both educatuonal and entertaining. :-)
Thank you!!
Fantastic video and I have subscribed I seen a video with this done and cream layer added however I want to know should this be added or not in terms of will it distort the quality of the drink as this looks just fine to me 👍
The first known reference to the Pink Lady was in Jacques Straub's 1913 Manual of Mixed Drinks. There was no cream added in the recipe. For that matter there was no egg white either. Later recipes such as the one in Harry Craddock's 1930 The Savoy Cocktail Book incorporates egg white - still no cream. Cream versions though have been around for a long time. In New Orleans, when cream is added it's known as a Pink Shimmy. That said, I think cream can work if used sparingly. It's really a matter of preference. I like my Pink Lady a little on the tart side with a hint of sweetness, essentially, a very tasty sour. Cheers!
Wow awesome video, love it!
Thanks for watching keep tuning back in.
So, naval themed bar... ever seen any one use those glass balls in hemp netting used as a bolo?
No, I haven't, but it would have been interesting to have seen Bill use for rounding up the rowdies. Cheers!
Question... Why didn't you use the Apple brandy and lemon juice in the second one? Why wouldn't you just replace the egg white with the cream, and keep everything else the same?
Good question Jacquie. I simply made the second version as an example of the way the Pink Lady was made in the bars in the 1970s. Unquestionably, swapping out the egg for cream and keeping everything the same would produce a better-tasting cocktail. It just wasn't done that way back in the Dark Ages of bartending. Cheers!
The best I've ever seem.
Thanks so much for watching! New episode coming later today! Cheers!
best one so far!
+JJGeot Yeyo Thanks! My favorites so far are the Mai Tai and Bahama Mama episodes. Check em out!
Hey man, I love your videos! I'm curious though, why didn't you dry shake the egg before you shook it with the ingredients? I always thought you were supposed to dry shake egg white before full mixing.
Today, it is a common practice to dry shake before adding ice and shaking a second time. Though, I doubt the original Pink Lady was made that way as the earliest mention of the term "dry shake" was in the 1951 cocktail book "Bottoms Up" by Ted Saucier. The Pink Lady was invented much earlier before the dry shake was conceived. Even in Dale DeGroff's recipe book "The Craft of the Cocktail." several of his recipes including Pisco Sour, Rum Runner, and even the Million-Dollar Cocktail, (all of which use egg white) are made without dry shaking. He suggests simply shaking hard with ice. You still get foam without dry shaking first, it's just not as big and creamy. Cheers!
@@BarTalkCocktails Thank you man appreciate your awesome insight, wisdom, personality, and videos. Also I have another question. I've been bartending at a wedding venue for a few months now, and I'm interested in learning many drinks so I can apply to cocktail bars/restaurants to get more money/experience. Do you think my experience would translate well to other jobs or no?
I think it's a great place to start. I've worked many wedding gigs. Some of them are fun, some not so much. The wedding venue experience is just enough to get your foot in the door of a bar/restaurant. Keep doing what you're doing and keep looking for that job that suits your calling. Be patient, you'll get where you want to be. Cheers!
@@BarTalkCocktails Thank you very much!!! I look forward to your new videos.
Very entertaining 🥰
Thank you I try.
Well, I was enjoying this until 5:45, when it got all rapey. You know, some aspects of the good old days really shouldn't come back.
Having two different approaches to the drink was helpful.
I'm finding that grenadine on Amazon for $1.20/fl. oz., as compared to $0.25/fl. oz. for Rose's. How noticeable is the taste difference in a mixed drink? It's easy to answer "better", but is it five times better?
Some other thoughts - from Cocktail Chemistry, I've learned that aquafaba makes a good substitute for egg white, and the reverse dry shake method works really well for drinks like this, since ice inhibits foaming.
great video
+Maureen Horan Thanks for watching!
just one point as an Englishman I have never heard the saying spot of tea, but I have/do hear pot of tea
The cocktail must be pinkish in color. When i used the home made grenadibe it was hardly pink. Pale velvet or dirty white. Cockail taste good and balance butt the color was a let down. Cocktails are always about the looks.
How true. We always taste with our eyes first. You could try adding more grenadine, however, your pink lady might become a tad too sweet. You could try subbing out the grenadine for wild hibiscus flower syrup or even syrup from a jar of Luxardo cherries. That might help. Cheers!
Pink Lady? Big, bad Bill was Sweet William in his spare time?
He certainly was a Sweet William when I think about it. A gentle giant for sure. Though it was such a long time ago, I would love to run into him again...
Are you able now, in 2022/2023, to make a Pink Squirrel?
Oh, my God!!! The origin of the Pink Lady is very well known!!! What a disappointment.
Look up the name Hazel Dawn.
Shame.