The White Lady

 

TABLE OF CONTENTS:

• History
• Ingredients
• Variations
• Our Variation
• White Lady without Egg Whites
• Final Thoughts
• Recipe

Alright, today we’re talking about the somewhat-oddly named White Lady. Oh so sophisticated and refined, the White Lady is a classic gin cocktail you may have never heard of (I certainly hadn’t before starting this job).

Despite not being the most popular cocktail, it balances gin, Cointreau, and lemon juice for a bright and slightly bitter citrus profile that I think you’ll like– often enhanced by the rich mouthfeel of egg white (more on that below).

 

How to Make the White Lady Cocktail

For a quick guide, you can follow along with Chris in the video below, where he’ll show you how to mix this classic cocktail to perfection, complete with the “reverse dry shake” technique. Make sure to keep reading for more info on the traditional recipe without egg white and the modern version with (which is our preference)– along with a few other variations.

 

History of the White Lady

This delicious cocktail dates back to the 1920s, with its origins often attributed to legendary bartender Harry MacElhone.

Originally made with crème de menthe, the drink was later revised by MacElhone at his famed Harry’s New York Bar in Paris, swapping the minty liqueur for gin to give us the recipe we know and love today.

Of course, like so many mixed drinks from yesteryear, there is some discrepancy about the actual cocktail origin story here. The Savoy Hotel’s American Bar claimed the drink was concocted by Harry Craddock (another famed bartender and author of the 1930 Savoy Cocktail Book).

Whichever Harry was the real inventor, the end result is an egg white cocktail that’s just the right amount of tart, perfect for any gin lover. And while it’s not the big name of, say, a Whiskey Sour or Manhattan, the craft cocktail resurgence of the last 10-20 years has certainly made it better known in the bartender community.

And although the name probably wouldn’t make the cut if it was invented today, we’re pretty stoked that this Prohibition beauty is still around.

 

Ingredients

With the inclusion of egg white, this drink is considered a Fizz or egg white sour cocktail, although Chris and Rob put it in the daisy family, a subcategory of sours.

When using egg whites, the result is a balanced drink, offering a citrus and botanical notes mixed with an airy, foamy texture and some bold, some delicate flavors. Here’s what goes into our version:

 

• London Dry Gin: The base spirit, providing herbal and botanical depth with strong juniper notes that complements the drink’s citrus flavor
• Cointreau or Triple Sec: An orange liqueur that introduces a bright, sweet orange flavor to balance the tartness of the lemon
• Fresh Lemon Juice: Adds a vibrant citrus flavor, giving the cocktail its signature tang and freshness
• Simple Syrup: So this actually isn’t traditional, but Chris, Rob, and I all agreed that the original recipe isn’t quite balanced enough without it, as today’s liqueurs aren’t quite sweet enough to hold up in daisy cocktails. Just a splash helps a lot to tone down the lemon and egg. Plus, it helps fluff up the egg whites into a beautiful foam and helps prevent them from getting chalky.
• Egg White: Just 3/4 oz (1 full white) creates a light texture that softens the bold citrus and ties the flavors together. Using egg white is a more modern way of enjoying this cocktail, but we find it softens and balances some of the bolder flavors of this gin-based drink. So if you’re not totally adverse, give it a try!

If you want to learn more about using egg whites in cocktails, check out this article for safety details.

 

Variations

Technically, we’re creating a variation today by adding a dash of simple syrup to offset the tartness of the lemon, but there are other, more impactful adaptations as well.

A cool thing about this classic cocktail recipe is its adaptability, inspiring a range of variations that highlight different flavor profiles and textures. Here are some options to play with:

• Lavender Lady: Adds a splash of lavender syrup or a few dashes of lavender bitters, introducing more floral notes to enhance the cocktail’s delicate flavors.
• Mezcal Lady: Swaps gin for smoky mezcal, giving this drink an earthy, complex character while maintaining the bright citrus flavor.
• Blood Orange Lady: Uses blood orange juice in place of lemon juice (or go half-and-half), offering a sweeter, richer citrus flavor and a vibrant reddish hue.
• Sparkling White Lady: Top the final drink with a splash of sparkling wine, adding effervescence to the creamy texture of the egg white base.
• Elderflower Lady: If you enjoy a floral note, try using an elderflower liqueur in place of Cointreau, or do a split-base with the two so you don’t totally lose the orange flavor.

 

Our Variation

While we love the original recipe (with simple syrup, that is), of course we have to make our own. And let me tell you, this one is good. Personally, I really preferred it to the original and highly recommend you try it.

INGREDIENTS:

• 1 3/4 ounce White Rum (Plantation Rum, 3 star)
• 1/2 ounce Dry Curaçao (Pierre Ferrand)
• 1/4 ounce Cherau Liqueur (aloe liqueur)
• 1 ounce Fresh Lime Juice
• 1/4 ounce Simple Syrup
• 3/4 ounce Egg White (1 egg white)

DIRECTIONS:

Combine all ingredients in a cocktail shaker with ice, and shake for 10 seconds. Then double strain out the ice and shake again to build up a nice, rich white foam. (This is called a reverse shake.) Pour directly in your cocktail glass without straining.

 

White Lady Cocktail Without Egg White

If you prefer an eggless cocktail, the final product remains crisp and delicious without it. The lemon and gin still deliver a clean, refreshing profile, while the Cointreau adds a touch of sweetness to balance the citrus.

Skipping the egg doesn’t offer the same rich mouthfeel, of course, and Chris finds it a bit heavy on the other ingredients this way, but… as always, drink what you like!

For this lighter take, simply shake the gin, Cointreau, simple syrup (optional), and lemon juice with ice, and double strain into your chilled glass.

Get Ready to Make Your New Favorite Drink

This gin-based cocktail is perfect all year long, whether you’re making the classic version or opting for one of the creative variations. I’ll be curious to hear which is your favorite, so leave a comment and let me know!

 

The White Lady

Smooth & bright, the White Lady drink is perfect all year long with its mix of gin, lemon, Cointreau, & sugar.

5 from 3 votes

Print Pin Rate

Course: Drinks

Equipment

• 1 Boston Shaker
• 1 Japanese Jigger
• 1 Hawthorne Strainer
• 1 Fine Mesh Strainer
• 1 Hand Juicer
• 2 Pour Spouts

Ingredients

• 1 3/4 ounce Gin London Dry Gin
• 3/4 ounce Cointreau
• 1/4 ounce Simple Syrup
• 3/4 ounce Lemon Juice
• 1 each Fresh Egg White 3/4 ounce

Instructions

• First, add all the ingredients to your cocktail shaker, and shake with ice until well-chilled, about 15 seconds.
• Double strain out the ice, and vigorously dry shake the ingredients without ice.
• Because you've already strained the drink, simply pour it into a chilled coupe glass.
• Express a lemon peel over the final drink for extra lemon aroma that masks the smell of egg whites, and then use it as a lemon twist garnish.