Mock Pink Lady

This non-alcoholic take on the classic Pink Lady cocktail swaps gin and egg whites for milk and ice, blended into a frothy, creamy pink drink that’s ready in under five minutes.

The lemon juice does something clever here. It curdles the milk just slightly in the blender, thickening the texture so you get that same silky body you’d expect from a shaken cocktail with egg whites. The grenadine brings the signature pink color and a sweet pomegranate note that pairs surprisingly well with the tangy milk.

Blend until the ice is completely gone. You want a smooth, frothy pour with no chunks. If your blender struggles with ice, crush the cubes in a bag first.

Serve immediately. Like any milk-based blended drink, this separates quickly as it sits. Pour it straight from the blender into chilled glasses for the best texture and color.

Chef Tips

• Use whole (homogenized) milk for the creamiest result. Skim milk makes a thinner, less satisfying drink.
• Chill the glasses in the freezer for 10 minutes before serving. Cold glass keeps the drink frothy longer.
• Adjust sweetness to taste. The grenadine already adds sugar, so taste before adding the full tablespoon.

Variations

• Berry pink lady: Add ¼ cup fresh or frozen strawberries to the blender for a fruity twist.
• Adult version: Add 1 ½ ounces of gin and a splash of applejack to make it a proper Pink Lady.
• Frozen treat: Pour into popsicle molds and freeze for creamy pink ice pops.