Garnish:
Lemon zest twist
How to make:
Spray oils from a coin-sized lemon zest twist into the shaker and discard. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 fresh | Lemon zest oils |
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 3/4 fl oz | Triple sec liqueur (40% alc./vol.) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) (optional) |
| 1/2 fl oz | Pasteurised egg white (or aquafaba) |
Read about cocktail measures and measuring.
Review:
A simple, silky and delicious gin-laced classic with a sour finish.
My White Lady recipe is authentic to Harry Craddock's 1930 recipe (see below) in using 1½ shots dry gin, ¾ shot triple sec and ¾ shot lemon juice, but the sugar in modern-day triple secs (such as Cointreau) fails to balance lemon's citrus acidity (many triple sec liqueurs have become drier post-2000) so, depending on the sourness of your lemons, it is desirable to add a dash or even splash of sugar syrup.
Variant:
History:
Like so many cocktails, the history of the White Lady is debatable. However, the recipe we recognise today originated in the late 1920s, probably created by Victor Cabrin at London's Grosvenor House Hotel, and was popularised by Harry Craddock who included it in his 1930 The Savoy Cocktail Book.
WHITE LADY COCKTAIL.
Harry Craddock, 1930
¼ Lemon Juice.
¼ Cointreau.
½ Dry Gin.
Shake well and strain into cocktail glass.
Alcohol content:
- 1.6 standard drinks
- 19.74% alc./vol. (39.48° proof)
- 22.2 grams of pure alcohol
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