White Lady

The use of egg white (or any alternatives) is optional for this drink. However, the egg white does a great job of smoothing any rough edges found in all ingredients – it will produce a cocktail that is easier to drink, won’t be as boozy, and which has a velvety texture.

A White Lady without egg white will be tart and refreshing; still delicious but definitely more intense.

If using egg white, a dry shake will emulsify it and create that silky texture you are after. While dry shaking, remember to keep a good hold on your shaker because it will try to open up on you; without ice, there is no seal to keep the shaker firmly shut.

You can use a milk frother or an immersion (stick) blender as an alternative to dry shaking.

The original version of this cocktail was from 1919 by Harry MacElhone while working at London’s Ciro’s Club. The original recipe was different from the one we know today: it was equal parts crème de menthe, brandy and Cointreau. It is published in his 1923 book Harry’s ABC Of Mixing Cocktails albeit with different ratios (it’s really heavy on the Cointreau).  

There’s a debate on who created the White Lady using the specs we use today – MacElhone claims to have created the version in 1929 while working on his own bar, Harry’s New York Bar, in Paris, France. His revised version is equal parts gin, Cointreau and lemon juice. The recipe is also in Harry Craddock’s The Savoy Cocktail Book from 1930, with an increased amount of gin (2:1:1).

There’s a third bartender who lays claim to the White Lady: Victor Cabrin. Several London Newspapers attribute him as the recipe creator. He also made the Black Lady and the Blue Lady, with the former being a mix of Cocoa syrup, Cocoa Kola with Amer Picon, Aquavit and egg white. The Blue Lady recipe is in the Related Cocktails section.

The White Lady was a favorite of British-American comedy duo Laurel and Hardy.