Pink Baby Cocktail.

1/2 Gin. (1 oz Plymouth Gin)
1/4 Grenadine. (1/2 oz homemade Grenadine)
1/4 Sirop-de-citron. (1/4 oz Monin Lemon Syrup, 1/4 oz Lemon Juice)
The White of 1 Egg.

Shake well and strain into medium size glass.

Sorry, I find I just can’t hang with these “Sirop-de-Citron” cocktails with no fresh citrus. Maybe if I made my own Sirop de Citron, it would have enough bitter lemon character from the peel that it would be tasty. But just using Monin Lemon Syrup, these cocktails just aren’t that good.

Anyway, the best looking recipe I’ve found for Sirop de Citron is here:

Sirop de Citron Maison

Essentially, you slice a bunch of lemons and then preserve them by completely covering them with sugar.  The recipe on the above page calls for: 3 lemons sliced thin covered with 400 grams sugar and macerated at room temp for 3 or 4 days.  Bring to a boil and strain out the solids.

I can see how that would be quite different from the lemon syrup we typically get from Monin or Torani.

Anyway, back to the Pink Baby.  As written above, she’s not bad at all.  In fact, quite delicious, perhaps the most promising of the various upcoming “pink” cocktails.  We shall see!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.