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 Originally made with creme de menthe, it later evolved into the version we know today when MacElhone refined the recipe at Harrys New York Bar in Paris in the 1920s, swapping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

If using egg white, dry shake all ingredients without ice first.
Add ice and shake again until very cold.
Strain into a chilled coupe glass.
Garnish with a lemon twist.

Recommended glassware

Coupe Glass (recommended)

An elegant stemmed glass for shaken or stirred cocktails served up.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

White Lady