Cocktail
White Lady
How to make a White Lady - the elegant gin sour with Cointreau and lemon. A classic recipe for a fresh, well-balanced cocktail.
5 minPrep time
mediumDifficulty
CoupetteGlass
1Serving(s)
The White Lady is a classic gin sour from the golden 1920s that became famous at Harry’s New York Bar in Paris. The combination of gin, orange liqueur and lemon makes a fresh, elegantly balanced drink. With a splash of egg white it gains its characteristic silky foam crown.
Instructions
- Add gin, Cointreau, lemon juice and optionally egg white to the shaker.
- When using egg white, first dry shake without ice.
- Add ice and shake vigorously again.
- Double-strain into a chilled coupette.
- Garnish with a lemon twist and serve.
Garnish: Lemon twist
Pro tip: For an especially fine foam crown, dry shake first without ice, then shake again with ice - this stabilizes the egg white perfectly.
Frequently asked questions
Who invented the White Lady?
The version known today is attributed to Harry MacElhone, who created it in the 1920s at his Harry's New York Bar in Paris.
Do I absolutely need egg white for the White Lady?
No, the egg white is optional. It provides a silky texture and fine foam crown, but the drink tastes very good without it too.
Which orange liqueur works best?
Classically Cointreau is used. Another high-quality triple sec works well too for the orangey sweetness.
Ingredients
- Gin4 cl
- Cointreau3 cl
- Fresh lemon juice2 cl
- Egg white (optional)1 splash
- Ice cubesas needed
