Cousin once removed of classic gin and lemon cocktail combos, my first White Lady was at London’s spiritual home of cocktail expertise, The American Bar at The Savoy. This delicate but potent sour appears in Harry Craddock’s legendary Savoy Cocktail Book but is also claimed by London’s Ciro Club circa 1919 where Harry MacElhone’s White Lady used creme de menthe. The White Lady is basically a Sidecar with gin replacing brandy in the mix.

Chill a coupe, or champagne saucer (the egg white works best with a curved glass). You need Plymouth Gin, Cointreau, fresh lemon juice, an egg, cocktail shaker and ice, slice of lemon peel (twist) or a star anise.

Recipe: 2 shots Plymouth Gin, 1 shot Cointreau, 1/2 shot lemon juice, 1/2 shot egg white (the classic recipe says 1/2 shot of Cointreau and a whole egg white, I prefer my recipe)

Place 5 ice cubes in your shaker, add the gin, Cointreau, lemon and egg white. Shake well for 30 seconds. Strain into the chilled coupe. Add the lemon as garnish or, for a nice hit of aniseed, a single star anise. Enjoy