This pink lady mocktail is light, crisp, and quietly elegant. It’s the kind of drink that looks fancy in the glass but is simple enough to make on a weeknight. You get a gentle balance of tart citrus, sweet fruit, and a creamy foam that feels special without being heavy.
It’s alcohol-free, easy to adjust, and perfect for celebrations, baby showers, brunch, or just a little treat at the end of the day. If you like drinks that feel grown-up without the buzz, this one hits the mark.
Why This Recipe Works
The pink lady mocktail takes the classic balance of sweet and sour and uses bright, accessible ingredients to keep things fresh. A mix of cranberry and pomegranate brings color, depth, and natural tartness.
Lemon juice lifts the flavors and keeps the drink lively. A touch of grenadine adds sweetness and that signature rosy hue. The egg white (or aquafaba) adds a silky foam that gives the drink a polished, cocktail-bar feel—without alcohol.
It’s also personalizable.
You can dial the sweetness up or down, swap juices if you prefer, and go for aquafaba if you want a vegan version. With a sparkling top-off, it finishes crisp and clean, never cloying.
Ingredients
- 2 oz cranberry juice (unsweetened or sweetened; adjust sweetness accordingly)
- 1 oz pomegranate juice (for depth and color)
- 1 oz fresh lemon juice (about half a lemon)
- 1/2–3/4 oz grenadine (start with 1/2 oz and add more to taste)
- 1 egg white or 2 tbsp aquafaba (liquid from a can of chickpeas) for foam
- 2–3 oz chilled club soda or sparkling water, to top
- Ice
- Optional garnishes: lemon twist, maraschino cherry, fresh raspberries, or a thin apple slice
How to Make It
- Chill your glass. Place a coupe or small highball glass in the freezer for 5 minutes. A cold glass keeps the foam stable and the drink refreshing.
- Add the base. In a cocktail shaker, combine cranberry juice, pomegranate juice, lemon juice, grenadine, and your egg white or aquafaba.
- Dry shake (no ice). Seal the shaker and shake hard for 15–20 seconds.
This whips air into the egg white or aquafaba to create a thick, velvety foam.
- Wet shake (with ice). Add a handful of ice to the shaker. Shake vigorously for another 15 seconds to chill and dilute properly.
- Strain and top. Double strain into your chilled glass to catch ice fragments. Top with 2–3 oz of cold club soda for a crisp finish.
- Garnish. Add a lemon twist, cherry, or a few raspberries.
A thin apple slice also nods to the classic pink lady profile.
- Taste and adjust. If you want it sweeter, add a small splash of grenadine and give a gentle stir. For more tartness, squeeze in a touch more lemon.
How to Store
Mocktails are best made fresh, especially when they include foam. That said, you can batch the base without the egg white or aquafaba.
Mix cranberry, pomegranate, lemon, and grenadine in a sealed jar and refrigerate for up to 3 days. When ready to serve, shake an individual portion with egg white or aquafaba, add ice, and top with club soda.
If you’ve already added egg white or aquafaba, do not store. The foam will collapse and the texture will suffer.
Always add the bubbly top right before serving so it stays lively.
Why This is Good for You
- Hydrating and alcohol-free: You get the ritual of a cocktail without the next-day fog. Great for social events when you want to stay sharp.
- Antioxidant-rich: Pomegranate and cranberry juices provide polyphenols that support heart health and overall wellness.
- Vitamin boost: Fresh lemon adds vitamin C and bright flavor without heavy sugar.
- Lower sugar option: You control the sweetness. Use unsweetened juices and a light hand with grenadine to keep it balanced.
Common Mistakes to Avoid
- Skipping the dry shake: Without it, your foam will be weak and the texture flat.
Always shake once without ice, then again with ice.
- Using too much grenadine: It can make the drink syrupy. Start small and build to taste.
- Not using fresh lemon juice: Bottled lemon juice tastes dull and can throw off the balance. Fresh makes a huge difference.
- Over-diluting: If you shake for too long with ice or add too much club soda, the flavors fade.
Keep the wet shake to about 15 seconds and top lightly.
- Warm glassware: A cold glass helps the foam hold and keeps the drink crisp. Chill it if you can.
Alternatives
- Vegan version: Use aquafaba instead of egg white. It foams beautifully and has a neutral taste in the final drink.
- Apple twist: Add 1 oz of cloudy apple juice for a soft, orchard-style sweetness that echoes the original pink lady cocktail’s apple notes.
- Berry bright: Swap pomegranate for raspberry puree.
Strain well to remove seeds and reduce grenadine slightly.
- Citrus swap: Use lime instead of lemon for a sharper, zestier profile. You may need a touch more grenadine.
- Spice it up: Add 2 dashes of alcohol-free aromatic bitters or a tiny pinch of ground cinnamon for warmth.
- Ginger sparkle: Replace club soda with ginger beer for a spicier finish. Choose a not-too-sweet brand to keep the balance.
- Lower sugar: Use unsweetened juices and replace grenadine with 1:1 pomegranate molasses syrup (1 tsp molasses thinned with 1 tsp water) or a sugar-free grenadine alternative.
FAQ
Can I make this without egg white or aquafaba?
Yes.
You’ll lose the creamy foam, but the drink will still taste great. Just skip the dry shake and shake everything with ice. Consider adding a little extra club soda for lift.
What grenadine should I use?
Look for a grenadine made with real pomegranate rather than artificial flavoring.
It tastes brighter and less candy-like. If you only have the neon-red kind, use a lighter hand.
How can I batch this for a party?
Stir together the juices and grenadine in a pitcher and chill. When serving, pour 3–4 oz per glass, add egg white or aquafaba to a shaker with one portion, dry shake, wet shake, pour, and top with club soda.
It’s a little extra effort but keeps the foam consistent.
What glass should I use?
A coupe, Nick and Nora, or a small highball works well. The coupe shows off the foam and color; the highball gives more room for bubbles if you prefer extra soda.
Can kids drink this?
Yes. It’s alcohol-free.
If you’re using egg white, make sure it’s fresh and handled properly, or swap for aquafaba to be extra cautious.
How do I get a thicker foam?
Use a vigorous dry shake for at least 20 seconds, then shake with ice for 15 seconds. Aquafaba often produces a slightly firmer foam than egg white. A clean, dry shaker also helps.
What if I don’t have pomegranate juice?
Use more cranberry and a teaspoon of pomegranate molasses if you have it.
Raspberry or cherry juice can also stand in, though they’ll change the flavor slightly.
Is there a way to make it less tart?
Use sweetened cranberry juice and increase the grenadine to 3/4 oz. You can also add a splash of apple juice to soften the edges without making it too sweet.
Final Thoughts
The pink lady mocktail is pretty in the glass, balanced on the palate, and flexible enough for any occasion. With a few simple ingredients and a quick shake, you get a drink that feels thoughtful and grown-up.
Keep the sweetness in check, use fresh citrus, and don’t skip the dry shake—those small details make it sing. Whether you’re hosting or treating yourself, this mocktail brings a little ceremony to the moment without the alcohol.
Ingredients
Instructions
- Chill your glass. Place a coupe or small highball glass in the freezer for 5 minutes. A cold glass keeps the foam stable and the drink refreshing.
- Add the base. In a cocktail shaker, combine cranberry juice, pomegranate juice, lemon juice, grenadine, and your egg white or aquafaba.
- Dry shake (no ice). Seal the shaker and shake hard for 15–20 seconds. This whips air into the egg white or aquafaba to create a thick, velvety foam.
- Wet shake (with ice). Add a handful of ice to the shaker. Shake vigorously for another 15 seconds to chill and dilute properly.
- Strain and top. Double strain into your chilled glass to catch ice fragments. Top with 2–3 oz of cold club soda for a crisp finish.
- Garnish. Add a lemon twist, cherry, or a few raspberries. A thin apple slice also nods to the classic pink lady profile.
- Taste and adjust. If you want it sweeter, add a small splash of grenadine and give a gentle stir. For more tartness, squeeze in a touch more lemon.
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