Name: Blue Lady
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Blue curaçao liqueur; 30 ml Gin; 22.5 ml Lemon juice; 10 ml Egg white (pasteurised)

Blue Lady
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Photographed in an UB Retro Coupe Gold 7.75oz

Ingredients:
1 ¹⁄₂ oz	Bols Blue Curaçao
1 oz	Hayman's London Dry Gin
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₃ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of express coin-sized orange zest twist and float in the centre of cocktail.
SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice).
FINE 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:

Vivid blue with a pale blue head, this is a striking cocktail. It also packs a whopping 45ml (1½oz) of blue curaçao but is far from being a "disco drink". It is a balanced colourful and vintage riff on the even older White Lady.

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History:

Recipe adapted from W. J. Tarling's 1937 Café Royal Cocktail Book (Coronation Edition) which says this drink was "Invented by Victor." Victor Cabrin is widely credited with creating the White Lady.

BLUE LADY
Invented by Victor
½ Blue Curaçao (Garnier).
¼ Booth's Gin.
¼ Fresh Lemon Juice.
Dash of White of Egg.
Shake and strain.
W. J. Tarling, 1937

More cocktails by Victor Cabrin

Nutrition:

One serving of Blue Lady contains 102 calories

Alcohol content:

1.1 standard drinks
14.92% alc./vol. (14.92° proof)
16 grams of pure alcohol

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.

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Showing 10 of 16 comments for Blue Lady.
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BP Hoogstraaten

22nd March at 16:46

It was okay, misses the wow factor

C N

27th April at 01:12

I agree, this drink needs some oomph

adrian lord

23rd June 2023 at 18:02

By error, I did 45 mils of gin and 30 of blue Curaçao. Still very enjoyable, and one’s eyes enjoy drinking in the electric blue colour as much as the throat, the liquid, even on the palette it is perhaps lacking in complexity.

Laurent Van muysewinkel

18th March 2023 at 17:32

Je viens de réaliser cette Dame bleue mais n'ayant plus de gin sec, je l'ai remplacé par un gin à la violette et ma fois le résultat était très agréable en bouche...
Votre site reste pour moi la référence pour les cocktails Mr Difford's, encore bravo !

Simon Difford

19th March 2023 at 10:54

Merci beaucoup, Laurent.

Myxo Gastrid

30th September 2022 at 22:00

like someone else commented, a bit too sweet and one dimensional, but very easy to drink

Anonymous

11th February 2022 at 04:25

I'm not a gin fan (prefer bourbon) but this is a really nice drink. Slightly unusual; but easy to make, looks stunning and is well balanced. I'd be proud to serve this up to unsuspecting guests, and could quite easily drink several myself.

Francisco Martel

4th February 2022 at 20:39

Looks great, tastes nice. Lovely cocktail.

Anonymous

1st February 2022 at 07:35

It looks nice, the texture is good but it tastes very boring.
Poured it back in the shaker, added some orange bitters and 1.5cl home made cream of coconut. I really enjoyed it after this adjustment.

Lars Oekvist

3rd October 2021 at 07:32

Fantastic! I tweaked it a little bit, 4 cl Curaqao, 3,5 cl Gin and 3 cl Lemonjuice. Really fresh.

Vincent Dufour

26th September 2021 at 06:42

I have tried with a french gin with cassis notes, i like the flavour; i like the foamy texture of the drink.

M M

7th August 2021 at 19:13

Is it possible to go without egg white? Maybe something another would fit?

Simon Difford

8th August 2021 at 06:38

You could use aquafaba (chickpea water) as an alternative to egg white. Produces an animal-free similar foam to egg white but doesn't produce mouthfeel of egg white.