Name: Dama Blanca
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Blanco tequila; 22.5 ml Triple sec; 22.5 ml Lemon juice; 10 ml Agave syrup; 15 ml Egg white (pasteurised)

Dama Blanca
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Patrón Silver blanco tequila
³⁄₄ oz	Cointreau triple sec liqueur
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₃ oz	Agave syrup
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

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

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:

This tequila (in place of gin) based riff on a White Lady is basically a straight-up Margarita made with lemon rather than lime, softened and smoothed by egg white. This is a delightful drink. Go easy spraying the zest, as this can overly dominate the drink. It also works best with light agave syrup, as the darker versions affect its virgin-like hue and can add unwanted caramel notes.

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AKA: Tequila White Lady

History:

Created in February 2017 by yours truly at the Cabinet Room, London, England.

More cocktails by Simon Difford

Nutrition:

One serving of Dama Blanca contains 190 calories

Alcohol content:

1.4 standard drinks
17.26% alc./vol. (17.26° proof)
19.9 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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Calvin Grant

9th February 2024 at 04:14

Great sour. Delightful indeed! I'd describe it as more of a six or seven on the sweet dry/sour scale than a four.

Simon Difford

9th February 2024 at 08:56

Thanks, Galvin. I've moved to a four and will revisit when I next make this cocktail.

Cameron Bennett

27th May 2023 at 19:19

Superb cocktail. Perhaps tastier than a margarita

Lord Charles Crucq

17th March 2022 at 19:23

Wonderful. We just had to serve it with some extra small ice cubes (not crushed). Maybe it is because we just can't chill a glass properly yet. We're amateurs.