A smoothed out Gin Sour, the White Lady was made famous by two different Harrys. Its creator, Harry MacElhone of Harry’s New York Bar in Paris, noted several different versions (including one with unsavory proportions of crème de menthe), but settled on this pared-down mix of gin, Cointreau and lemon juice with an optional egg white. Harry Craddock included it in his 1930 Savoy Cocktail Book, and, to this day, you can still order a White Lady at the Savoy Hotel’s American Bar.
Adapted from the Savoy Cocktail Book by Harry Craddock
- 1 1/2 ounces gin, London dry
- 3/4 ounce Cointreau
- 3/4 ounce lemon juice
- 1 small egg white
Garnish: lemon peel
- Add all ingredients to a cocktail shaker and shake without ice.
- Add ice and shake until chilled.
- Strain into a chilled coupe or cocktail glass.
- Garnish with a lemon peel.
PUNCH's White Lady calls for an egg white (we're fans of foam), and because this is a rather dry cocktail, a dash of simple syrup will round out any edges for those that prefer a slightly less dry drink.