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White Lady
A simple, silky and delicious gin-laced classic with a sour finish. My White Lady recipe is authentic to the proportions in Harry Craddock's 1930 recipe...
Bruce Bowman
13th June at 21:37
A fine cocktail and one I mix often.
22nd March at 15:16
What a wonderful classic. I went scannt on the lemon as the local versions frequently overpower, but regretted it as the drying quality is essential here. A brilliant concoction.
13th November 2024 at 00:11
White, pink, or even blue - The Lady is a winner.
22nd May 2024 at 20:06
Had only grand marnier in the house. Liked it a lot though! Fresh and smooth and I’m really just a big fan of gin. This is a wonderful combination.
19th March 2024 at 19:57
Crisp, clean, and silky smooth. One of the few places that actually wants Cointreau over a curacao.
22nd December 2023 at 09:50
This drink is requested by my partner regularly and made to spec as above - sometimes a little less rich syrup though.
And so today I made a 2x brew for us but ran out of lemon at 30-35ml so completed the 45 ml with 10-15ml of freshly squeezed lime. The result - I will definitely will do this again- the expressed lemon zest and rub gave the sweet fragrance and the little bit of lime brought a sharpness to the lemon. It's now my go-to formula. Cor Blimey it's a limey white lady.
And so today I made a 2x brew for us but ran out of lemon at 30-35ml so completed the 45 ml with 10-15ml of freshly squeezed lime. The result - I will definitely will do this again- the expressed lemon zest and rub gave the sweet fragrance and the little bit of lime brought a sharpness to the lemon. It's now my go-to formula. Cor Blimey it's a limey white lady.
8th March 2024 at 23:45
That's really funny - I just did the exact same thing - running out of fresh lemon and adding a bit of fresh lime. It makes a more compelling cocktail!
23rd February 2023 at 12:28
Hi Simon - Just for your interest. The earliest 'egg white' version of the White Lady that I've found was in the 1938 Cocktails as served in the Cafe-Bar Martinique (NYC). I'm still looking for an older reference and if you know of one (or if anyone does) please let me know: 1 egg white, juice of 1/2 lemon, 1 tsp sugar, 1/2 jigger Gin, 1 dash Cointreau
13th July 2022 at 05:05
Maybe it was they wrote it, but my palate agrees with that anonymous downvoted commenter - I couldn’t finish this before the acidity began burning. Tried topping with soda water which helped for half the remainder, but still had to quit...not for me!
28th May 2023 at 20:29
@Jesse M I made it with aquafaba, but I felt it was really nice. It was balanced, with tiny wisps of orange, nice lemon sourness (not pure tartness) and of course, the botanicals of the gin (the citrus parts of the gin felt more highlighted). I even got a decent (if still weaker) foam with the egg white.
13th July 2022 at 05:31
Maybe there’s something about the egg white that helps with balance? I made it eggless using aquafaba...