Now serving, The Pink Pony Club

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

1. 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

2. 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

3. 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

4. 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

5. Dry Shake

   Shake the mixture vigorously without ice for about 10 seconds to emulsify the egg white.

   Time: PT2M

6. 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

7. 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

8. 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