• Gin
  60 ml (2 oz)

  Use a London Dry gin for a classic profile
• Triple sec
  25 ml (0.75 oz)

  Cointreau is an excellent choice
• Fresh lemon juice
  25 ml (0.75 oz)

  Freshly squeezed for best flavor
• Simple syrup
  10 ml (0.25 oz)

  Optional, to balance tartness
• Egg white
  30 ml (1 oz)

  Optional, for silky texture and frothy top

• Cocktail shaker
• Jigger
• Strainer (fine mesh recommended if using egg white)
• Citrus juicer
• Cocktail coupe or martini glass

1. 1

   If using egg white, add all ingredients to a shaker without ice and dry shake vigorously for about 10 seconds to build froth.

2. 2

   Add ice to the shaker and shake again until well-chilled (about 15 seconds).

3. 3

   Double strain into a chilled coupe or martini glass to catch any ice shards and maximize smoothness.

4. 4

   Garnish with a lemon twist on the rim or a thin lemon wheel floating on top.

• Its balance of tart, sweet, and botanical flavors makes it uniquely refreshing.
• The silky texture (especially with egg white) elevates the mouthfeel.
• It’s a timeless classic with roots in cocktail history.
• Perfect for gin lovers and those new to gin alike.
• Visually stunning with its frothy, luminous appearance.

The White Lady's origins trace back to the roaring 1920s, an era of jazz and speakeasies. First concocted by Harry MacElhone at Ciro’s Club in London, the recipe evolved over time. Originally made with crème de menthe, MacElhone later perfected the version we know today — a harmonious blend of gin, triple sec, and lemon juice. The drink soon became a favorite among the stylish set, a symbol of sophistication in both British and American cocktail culture.