Name: Minty White Lady cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 22.5 ml Triple sec; 22.5 ml White crème de menthe; 22.5 ml Lemon juice; 4 drop Mint bitters; 15 ml Egg white (pasteurised)

Minty White Lady cocktail
Jump to

Serve in a Coupe glass

Ingredients:
1 oz	Hayman's London Dry Gin
³⁄₄ oz	Cointreau triple sec liqueur
³⁄₄ oz	Giffard Menthe Pastille white crème de menthe
³⁄₄ oz	Lemon juice (freshly squeezed)
4 drop	Bob's Peppermint Bitters
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative

Read about cocktail measures and measuring

Garnish: Lemon zest twist (discarded) & mint sprig

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

White crème de menthe and peppermint bitters bring minty freshness to this lady in white.

View readers' comments

Variant:

Fresh White Lady

History:

A minty riff on the classic White Lady created by yours truly in August 2015 at the Cabinet Room in London, England.
White Lady cocktail history

More cocktails by Simon Difford

Nutrition:

One serving of Minty White Lady cocktail contains 187 calories

Alcohol content:

1.4 standard drinks
17.5% alc./vol. (17.5° proof)
19.7 grams of pure alcohol

More After dinner/digestif cocktails
More Herbal cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 1 comment for Minty White Lady cocktail.
See discussion in the Forum

Please log in to make a comment

Chris Dimal

28th May 2023 at 20:23

It felt minty, but bland. But maybe it is because of the aquafaba and/or no mint bitters (I used a little Angostura along with muddling 4 mint leaves thoroughly to release bitterness). Maybe it would've been better without the Angostura.

See discussion in the Forum