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 Originally made with creme de menthe, it later evolved into the version we know today when MacElhone refined the recipe at Harrys New York Bar in Paris in the 1920s, swapping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

• 50 ml London dry gin
• 25 ml Cointreau (or triple sec)
• 20 ml fresh lemon juice
• 10 ml simple syrup (optional, for balance)
• 1 egg white (optional, for foam)
• Ice cubes
• Lemon twist for garnish

If using egg white, dry shake all ingredients (without ice) to create a frothy texture.

Add ice and shake again vigorously for about 15 seconds.

Strain into a chilled coupe glass.

Garnish with a lemon twist on the rim or floating on the foam.