Gin
White Lady
A bright, citrus‑forward cocktail balances the botanical bite of London dry gin with the sweet orange edge of triple sec, finished with a silky foam from egg white. The 2‑ounce gin base provides a dry, piney backbone while the ¾‑ounce lemon juice adds sharp acidity that cuts through the sweetness. A dry shake creates a texture, and a final shake with ice chills the drink before straining into a coupe, garnished with a lemon twist.
Ingredients
- Gin (London Dry) 2 oz
- Liqueur (Triple Sec) 0.75 oz
- Juice (Lemon) 0.75 oz
- Egg White (optional) 1
- Glass:
- Coupe
- Garnish:
- Lemon Twist
Instructions
- 1
Dry shake
- 2
Shake with ice
- 3
Strain into coupe
History
The White Lady first appeared in the early 1920s, credited to Harry MacElhone at Harry's New York Bar in Paris. It evolved from the earlier 'White Lady' sour that used gin, Cointreau, and lemon, later standardized with triple sec.
Tasting Notes
Expect a crisp, citrusy palate where the gin’s juniper cuts through the orange sweetness, balanced by bright lemon acidity. The optional egg white adds a smooth, frothy mouthfeel without adding richness.
Serve it chilled as an aperitif before dinner on a warm evening.
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