Pink Rose Cocktail.

The White of 1 Egg.
1 Teaspoonful Grenadine. (homemade)
1 Teaspoonful Lemon Juice.
1 Teaspoonful Sweet Cream.
2/3 Glass Dry Gin. (1 1/2 oz North Shore Distiller’s No. 11)

Shake well and strain into cocktail glass.

Hmm… Not much egg white foam here. I think my eggs might be getting a bit old.

In any case, not sure exactly what to call this. It’s almost a peach blow fizz without the soda.

To be honest, it’s kind of good, albeit heavy on the gin. I’ll take it over most of the previous Lemon-free pink ladies any day.

All the same, it would be better as a fizz.

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.