Now serving, The Pink Pony Club
Now serving, The Pink Pony Club is a medium American recipe that serves 2. 690 calories per serving. Recipe by The Educated Barfly on YouTube.
Prep: 24 hrs 20 min | Cook: PT0M | Total: 24 hrs 35 min
Cost: $16.14 total, $8.07 per serving
Ingredients
- 250 g Strawberries (quartered, super ripe, for syrup)
- 250 g Superfine Sugar (also called baker's sugar; can be made by blending regular granulated sugar)
- 0.75 oz Lemon Juice (freshly squeezed)
- 1.5 oz Gin (London dry gin recommended)
- 0.25 oz Kari (sweet‑bitter vermouth or amaro; adds color and subtle bitterness)
- 1 large Egg White (room temperature; provides silky foam)
- 1 cup Ice (large rock cubes for shaking)
- 1 twist Lemon Zest (for garnish, no peel)
Instructions
Combine Strawberries and Sugar
Place the quartered strawberries in a mixing bowl and add an equal weight of superfine sugar. Toss gently until all fruit is coated.
Time: PT5M
Macerate Overnight
Cover the bowl with a lid or a plate and refrigerate for 24 hours. The sugar will draw out the strawberry juices, turning the mixture bright pink.
Time: PT24H
Temperature: 4°C
Strain the Strawberry Syrup
Transfer the macerated mixture to a nut‑milk bag (or cheesecloth) placed over a clean bowl. Squeeze gently to extract all liquid, discarding the solids.
Time: PT10M
Measure Cocktail Components
In a cocktail shaker, combine 0.75 oz fresh lemon juice, 0.75 oz strawberry syrup, 1.5 oz gin, 0.25 oz Kari, and the egg white.
Time: PT5M
Dry Shake
Shake the mixture vigorously without ice for about 10 seconds to emulsify the egg white.
Time: PT2M
Wet Shake
Add a generous amount of ice to the shaker and shake again for another 10‑12 seconds until the shaker feels cold.
Time: PT2M
Fine Strain into Glass
Place a Hawthorne strainer over a chilled pony glass and double‑strain the cocktail to remove any ice shards or pulp.
Time: PT2M
Garnish and Serve
Express a thin strip of lemon zest over the drink, rim the glass with the zest, then discard the peel. Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 690
- Protein
- 4 g
- Carbohydrates
- 135 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Contains alcohol, Not vegan, Gluten‑free
Allergens: Egg
Ingredient Substitutions
- Instead of Strawberries: Frozen strawberries
- Instead of Superfine Sugar: Granulated sugar (may need longer dissolution)
- Instead of Lemon Juice: Bottled lemon juice
- Instead of Gin: Other dry gins
- Instead of Kari: Dry vermouth, Sweet vermouth, Aperol
- Instead of Egg White: Soy lecithin (3/4 tsp), Aquafaba (1 tbsp)
- Instead of Ice: Crushed ice
- Instead of Lemon Zest: Orange zest
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Jar or Small Container with Lid
- Nut Milk Bag
- Cocktail Shaker
- Hawthorne Strainer
- Jigger
- Bar Spoon (optional)
- Pony Glass
- Microplane Zester
- Ice Mold or Ice Bucket
Critical Steps — Do Not Skip
- Macerating strawberries with sugar for 24 hours
- Straining the syrup through a nut‑milk bag
- Dry shaking the egg white to create a stable foam
- Double‑straining into a chilled pony glass
Chef Tips from the Video
- Blend regular granulated sugar briefly in a food processor to achieve superfine texture if you can’t find baker’s sugar.
- Use a refractometer to check syrup sweetness; 55 °Brix is ideal for this cocktail.
- A quick rinse of the shaker with cold water before the wet shake helps keep the drink extra cold.
Troubleshooting
Syrup is too thick or grainy.
Add a splash of water (5‑10 ml) and stir until fully dissolved; ensure you used superfine sugar.
Egg white does not foam.
Make sure the egg white is at room temperature and perform a dry shake first; add a pinch of cream of tartar if needed.
Cocktail is overly sweet.
Dilute the syrup with a little water to reach ~50 °Brix (simple syrup strength) or reduce the syrup amount by 10‑15 %.
Storage
Refrigerator: Strawberry syrup can be kept in a sealed jar for up to 5 days.
Freezer: Not recommended for the syrup; ice may affect texture.
Room temperature: Do not store the syrup or cocktail at room temperature.
Make-Ahead Tips
- Prepare the strawberry‑sugar syrup up to 3 days in advance and store it refrigerated.
- Pre‑chill the pony glasses for at least 15 minutes before serving.
- If using pasteurized egg whites, you can keep them in the refrigerator for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of the Clover Club cocktail in American mixology?
The Clover Club originated in the early 1900s at the Clover Club gentlemen’s bar in Philadelphia. It was one of the first classic foamy cocktails, using egg white for a silky texture, and became a staple of pre‑Prohibition American cocktail culture.
How does the Pink Pony Club cocktail differ from the traditional Clover Club in terms of ingredients and flavor profile?
The Pink Pony Club swaps the traditional raspberry purée for a fresh strawberry‑sugar syrup and replaces dry vermouth with sweet‑bitter Kari, giving the drink a brighter pink hue, a fruitier sweetness, and a subtle herbal bitterness that isn’t present in the classic version.
What are the traditional regional variations of the Clover Club in the United States?
Regional twists on the Clover Club include using blackcurrant or blackberry purées in the Pacific Northwest, adding a dash of orange bitters in the South, and substituting gin with bourbon in some Midwest bars for a richer mouthfeel.
What occasions or celebrations is the Pink Pony Club cocktail traditionally associated with in modern cocktail culture?
Because of its elegant pink color and light foam, the Pink Pony Club is popular at spring garden parties, bridal showers, and upscale brunches where a visually striking yet balanced cocktail is desired.
What other American cocktail classics pair well with the Pink Pony Club at a tasting menu?
The Pink Pony Club pairs nicely with a classic Old Fashioned, a refreshing Mint Julep, and a citrusy Whiskey Sour, offering a range of sweet, bitter, and sour experiences within a single tasting session.
What are the most common mistakes to avoid when making the Pink Pony Club cocktail?
Common errors include using coarse sugar (which won’t dissolve fully), skipping the dry shake (resulting in a flat foam), and over‑shaking with ice (which dilutes the drink). Also, be sure the strawberry syrup is fully strained to avoid pulp in the final cocktail.
Why does this Pink Pony Club recipe use a dry shake before adding ice instead of shaking straight away?
The dry shake emulsifies the egg white without ice, creating a stable foam. Adding ice too early would cool the egg white too quickly, preventing proper foam formation and resulting in a thinner texture.
Can I make the Pink Pony Club cocktail ahead of time and how should I store it?
You can prepare the strawberry‑sugar syrup up to three days in advance and keep it refrigerated. The assembled cocktail (without ice) can be stored in a sealed shaker for up to 2 hours, but for best foam, shake and serve immediately.
What texture and appearance should I look for when the Pink Pony Club cocktail is done?
The drink should have a pale pink hue, a thick, glossy foam that sits about ¼‑inch high on the surface, and a clear, cold liquid underneath. The foam should be silky, not frothy or dry.
What does the YouTube channel The Educated Barfly specialize in?
The YouTube channel The Educated Barfly specializes in home bartending education, cocktail recipe development, and mixology tutorials that blend practical technique with storytelling and occasional book projects.
How does the YouTube channel The Educated Barfly's approach to cocktail creation differ from other mixology channels?
The Educated Barfly focuses on R&D‑style experimentation, often creating original twists on classic drinks while emphasizing scientific tools like refractometers and detailed ingredient sourcing, whereas many other channels prioritize quick, trend‑based recipes.
Last updated: August 20, 2026
