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...
My apologies, Simon, for my delay in testing the two recipes side-by-side and reporting back. My only semi-plausible excuse is I’ve been enjoying so many other cocktails I’ve discovered on your site that I forgot my White Lady mission. In any event, after comparing by sipping back and forth, both of us find your recipe a bit more interesting, balanced, and delicious. By the way, I’ve swapped out sugar syrup for my trusty Velvet Falernum (in both) and find it adds some additional complexity.
We came across this when researching the ‘Kinross Special’ that Noel Coward drank in the film ‘In which we serve’. If Noel had managed to get lemons on the black market I’m sure he’d have preferred this and would have given good protection from scurvy to boot.
One of my favourites! I've recently starting experimenting with this one, replacing the Cointreau with Grand Marnier, the syrup with orgeat and dusting the froth with some nutmeg. I really like where it’s heading, although I haven’t yet nailed the balance, as the orgeat quickly becomes too prevalent, but is also what makes this riff worthwhile. Would love your expert take on this if you ever get around to it Simon :-)
Hi Alexander. Just been experimenting and I think it’s going to lead to me adding a “Grand White Lady” to the site. However, I’m not sure the orgeat works harmoniously with the other trio and if included needs to be split 50/50 with sugar syrup. With Grand Marnier and without the orgeat then reminiscent of a Red Lion.
A drink with memories, as it's the first drink Ueno-san prepared for me during my first visit to his first Bar High Five location in Ginza. I recently asked for his recipe. His is 3-1 rather than 2-1, so less Cointreau and less lemon juice, no syrup and, as you mentioned, no egg white. Plays up the gin a bit more and it's a great drink. Next time, I will follow yours (sans egg white, so not as lovely as yours) and do a side by side. Thank you for this incredible website, by the way!