White Lady Cocktail

PREP TIME 5 min

Cocktail Type

Gin

Great for

Dinner Party

Difficulty

Easy

Two White Lady cocktails with lemon garnish

Hit all the citrusy notes with our stylish sip, the White Lady cocktail. A gin-laced sour, where the zesty tartness of the gin, bitter orange botanicals, and lemon juice are beautifully tamed by the rich, silky egg white.  

QUICK TIPS

01
-

Make sure to chill your glass in the freezer for the best icy sip 

02
-

For a vegan version, shake up this cocktail with 40ml aquafaba instead 

03
-

Garnish with a sprig of thyme for a showstopper 

INGREDIENTS

MAKE FOR

1 Person

1.5
teaspoons lemon juice, freshly squeezed
15 Ml

0.5 Oz

0.5 Parts

lemon juice, freshly squeezed
1
egg white
To garnish a twist of lemon
Ice

INSTRUCTIONS

01
1.

Add the ingredients to a cocktail shaker or mason jar and shake for 10 seconds until it’s frothy 

02
2.

Add a handful of ice and shake for 10 seconds until icy-cold 

03
3.

Strain into a chilled coupe or cocktail glass and garnish with a lemon twist

Choosing the best ingredients

A boozy front-loaded cocktail needs a top-quality gin like Bulldog Gin for a solid base. Opt for Grand Marnier for your orange liqueur for all the bitter orange this citrusy cocktail relies on. Fresh lemon juice adds to this and always brings the added sweetness that bottled juice can’t provide. Egg white is our final touch, adding a silken, creamy texture for sophisticated sipping. 

How to make this silky sipper the best way

When making a White Lady cocktail recipe, it’s best not to shake your egg white ice. The pros refer to it as a dry-shake. Egg whites froth best at a lower temperature and emulsify into a smooth, silky texture. For optimum drinking temperature, shake it with ice after emulsification. Chill your stemmed glass in the freezer for a short while. Or if no space, drop a few ice cubes into the glass with a little water to chill it. Tip it out before pouring. 

Where did this drink come from?

The history of this classy cocktail dates back to the early 1920s. The Harry MacElhone of Paris’ Harry’s Bar fame created a version of the drink, while working in London. First developed with crème de menthe, it morphed to gin over time. We love the end result; apparently, Laurel and Hardy loved it too. It was their choice when overnighting at the London Savoy.  

What does it taste like?

The drink is a bracingly tart combination of gin, bittersweet orange liqueur, and lemon juice. The egg whites take the edge off and balance the scales to give a smooth mouthfeel and an absolutely sublime sip. This tart spirit-forward cocktail is a perfect antidote to rich, indulgent meals as an after-dinner sip. It also pairs well with warm baked pastry bites as a pre-dinner drink. 

Variations of the traditional recipe

Here are a few variations you shouldn’t miss: 

  • For a wintery version, add a dash or two of aromatic bitters that complement the triple sec beautifully. 
  • If our go-to recipe is too tart for your palate, add a splash of cream along with the egg white for a richer sip. 
  • If zesty flavours are your thing, then try making a Chelsea Sidecar, just omit the egg white and add 1 tablespoon of sugar syrup to balance the tang. 
  • A Pink Lady cocktail without egg white is another one to try. To make one, use our recipe above, ditching the egg white entirely. Simply swap out the Grand Marnier for applejack (apple brandy) and add a dash of grenadine for all the pretty in pink.