The White Lady cocktail is a gin classic whose origins are as cloudy as the foam on top.
Two Harry’s can lay claim to being the creators of this citrus colossus in the world of cocktails.
Harry 1. is the Harry Craddock of the 1930s The Savoy Cocktail Club book fame, in which he printed a recipe of the White Lady cocktail. Note however that printing a recipe does not warrant you creatorship over the cocktail.
Harry 2. is Harry MacElhone. He is said to have originally used crème de menthe in the recipe before wisely switching to gin when he opened his own bar called the Harry’s New York Bar in Paris.
Both Harrys are contemporaries so any which way is possible.
Sharp and sweet in equal measure the White Lady is a true gin cocktail classic. The sweet orange of the triple sec pairs beautifully with the tart lemon juice.
- 60 ml / 2oz London Dry Gin
- 20 ml / 0.66 oz triple sec
- 10 ml / 0.33 oz freshly squeezed lemon juice
- 10 ml / 0.33 oz simple syrup
- 15 ml / 0.5 oz pasteurised egg white
- Add all the ingredients to a shaker without ice and dry shake vigorously for about a minute.
- If you find this hard then cheat by using a mini electric whisk of the kind you would use to froth milk. Life’s too short to worry about doing it the hard way. You want the egg white to emulsify with the other ingredients and create a head of foam ~ that’s all.
- Strain through a fine strainer into a coupé glass.
Tip: To take this cocktail to another level. Omit the pasteurised egg white and shake the rest of the ingredients with ice. Fine strain into a coupé glass. Tip out the ice from your shaker. In the cold shaker add the pasteurised egg white and a couple of dashes of orange bitters. Dry shake vigorously for a minute or using the electric whisk as before. Fine strain the foam over the cocktail.
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