Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 3/4 fl oz | Triple sec liqueur (40%) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/3 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 1/2 fl oz | Pasteurised egg white (optional) |
Read about cocktail measures and measuring.
Review:
A simple, silky and delicious gin-laced classic with a sour finish.
My White Lady recipe is true 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 quite balance lemon's citrus acidity (many triple sec liqueurs have become drier post-2000) so it is desirable to add a dash or even splash of sugar syrup. Whether or how much you add is a matter of personal taste.
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.
Nutrition:
One serving of White Lady Cocktail contains 193 calories.
Alcohol content:
- 1.6 standard drinks
- 19.88% alc./vol. (39.76° proof)
- 22.9 grams of pure alcohol
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