The White Lady

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s