The White Lady cocktail traces its origins back to 1919 when renowned bartender Harry MacElhone created it at Ciro’s Club in London. Initially made with crème de menthe, triple sec, and lemon, this version boasted an intriguing blend of ingredients. However, its popularity waned after a decade, not due to external factors like war or Prohibition, but rather because MacElhone revamped the recipe in 1929 during his tenure at Harry’s New York Bar in Paris.
The updated 1929 recipe, still favored today, features gin, orange liqueur, lemon juice, and egg white. According to Brendan Bartley, beverage director at The 18th Room in New York, this alteration marked a significant improvement, although the exact motive behind it remains uncertain. Nonetheless, a comparison of the two recipes confirms the newer version’s superior taste.
This revised rendition delivers a drier, more balanced profile akin to a classic sour but swaps liqueur for sugar. Some liken it to a gin-based Sidecar, enriched with egg white. Regardless of comparison, the White Lady emerges as a triumph.
With its blend of gin, liqueur, and lemon, the cocktail strikes a perfect chord, marrying botanicals with orange sweetness and citrus tartness. The addition of egg white lends a velvety texture, smoothing any rough edges.
For optimal incorporation of the egg, consider “dry-shaking” all ingredients without ice before shaking again with fresh ice. This initial step, conducted at a higher temperature, aids in emulsifying the egg, resulting in a seamlessly blended drink.
Whether you’re a seasoned mixologist or a home bartender looking to impress, join us on a journey of flavor as we unravel the secrets to mastering this classic cocktail recipe.
White Lady Cocktail Ingredients
- Gin: 60ml
- Triple Sec: 30ml
- Fresh Lemon Juice: 30ml
- Simple Syrup: 15ml
- Egg White: 1
- Ice Cubes
White Lady Cocktail Recipe
- Prepare Your Tools: You’ll need a cocktail shaker, jigger or measuring tool, strainer, citrus juicer, and a highball or coupe glass.
- Mix Egg White: Add the egg white to the shaker and give it a dry shake (no ice) for 10-15 seconds to froth up the egg.
- Combine Ingredients: Add 60ml gin, 30ml triple sec, 30ml lemon juice, and 15ml simple syrup to the shaker with the frothed egg white.
- Shake with Ice: Fill the shaker with ice and shake well for 15-20 seconds to chill and mix well.
- Strain and Serve: Strain the cocktail into your chosen glass. If using a highball glass, fill it with ice first. For a coupe glass, ensure it’s chilled before straining.
- Garnish: Add a twist of lemon as garnish.
- Enjoy: Serve immediately for the best taste and freshness.
So, don your bartender’s hat, gather your ingredients, and indulge in the perfect White Lady Cocktail. Cheers to the class of a bygone era encapsulated in every frothy sip!
