Name: White Lady · Cocktail recipe
Prep time: 5 min
Yield: 1
Ingredients: 50 ml London Dry Gin; 25 ml Cointreau; 20 ml lemon juice; 10 ml Simple Syrup; 1 piece Egg White (optional, for foam); 1 piece Lemon twist (for garnish)

Drink type Servings

Measurement system

About measurement options

Metric (ml): Volumes are shown in millilitres or litres.
US (fl oz, cups and spoons): Uses US fluid ounces, cups and spoons. 1 US fl oz ≈ 29.57 ml.
Imperial (UK and Canada): The UK and Canada share the imperial fluid ounce. 1 imperial fl oz ≈ 28.41 ml. Small volumes are shown in ml.
Bar (parts and dashes): On CocktailFun, 1 part = 30 ml. Dashes stay as dashes. Very small volumes may be shown in ml.

White Lady

Description

The White Lady is a classic gin-based cocktail with a smooth balance of citrus and herbal flavours. It was first created in 1919 by Harry MacElhone at Ciros Club in London. Originally made with creme de menthe, it later evolved into the version we know today when MacElhone refined the recipe at Harrys New York Bar in Paris in the 1920s, swapping out the mint liqueur for gin.

The White Lady is often compared to a gin sour due to its combination of gin, Cointreau (or triple sec), lemon juice, and optional egg white for a silky foam texture. The drink is dry, refreshing, and sophisticated, making it a favourite among cocktail lovers.

Ingredients

50 ml London Dry Gin
25 ml Cointreau
20 ml lemon juice
10 ml Simple Syrup
1 piece Egg White (optional, for foam)
1 piece Lemon twist (for garnish)

Equipment needed

Cocktail Shaker – Used to shake the drink well. Fine Mesh Strainer – Used to fine strain for a smooth finish.

Instructions

Measure into a shaker: 50 ml London Dry Gin, 25 ml Cointreau, 20 ml lemon juice. If desired, add: 10 ml Simple Syrup. If desired, add: 1 piece Egg White. If using egg white, shake first without ice to form a foam.
Add ice and shake hard until the shaker feels cold.
Fine-strain into chilled coupes and serve without ice.
Twist lemon peel over each glass to release its oils, then use it as the garnish.