White Lady

White Lady
An indisputable classic, the White Lady is one of the better variations on the gin-sour style.

This legendary cocktail has a contested origin. It's claimed that renowned Scottish bartender Harry McElhone first created the White Lady in 1919 whilst working working at Ciro's Club in London. This version, however, included creme de menthe, and would have had a very different flavour profile to the one we know today. The story goes that McElhone revised the recipe when he took the helm at Harry's New York Bar in Paris, back in 1929.

Another iconic bartender (another harry, last name Craddock) also has a claim to this drink – said to have created it whilst working the bar at the Savoy American Bar. The cocktail was apparently named after platinum-blonde "White Lady" Zelda Fitzgerald, socialite and wife of F. Scott Fitzgerald, who was drinking at the Savoy.

Whatever the story, this is a delicious, beautifully structured drink when done properly – just don't scrimp on the egg white or Aqua Faba, it's the key to creating a drink that is as white as the name suggests.

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Ingredients
45ml         Gin
20ml         Cointreau or Triple Sec
20ml         Lemon Juice (freshly squeezed)

(Optional)
1               Egg White

 

Garnish         Lemon Peel

Ice                 Cubes (for shaking)

Glass             Cocktail glass

 

Equipment Checklist

Hawthorne Strainer       Shaker
Fine Strainer                  Jigger

 

Recommended Gins

Canberra Summer Gin

Instructions

1. Add all your ingredients to the shaker.

2. Seal shaker without ice and shake to emulsify the egg white.

3. Fill shaker to the brim with cubes of ice.

4. Shake hard for 30 seconds.

5. Fine strain into a cocktail glass.

6. Squeeze lemon peel over the top for aroma and then discard.

 

Bartender’s Top Tips

For a vegan alternative to Egg White, substitute for Aqua Faba - this is the brine found in tinned chickpeas!

Remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer.

Fine straining through a mesh strainer (like a tea strainer), removes all the small chips of ice to create a silky smooth texture.

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