in Recipe, Drinks, Gin, Triple Sec
byPaul Kushner0 Comments
The White Lady is an elegant drink that has been a favorite among bartenders and co*cktail enthusiasts for nearly a century. This simple yet sophisticated co*cktail combines the bold flavors of gin, orange liqueur, and lemon juice.
Today, the White Lady can be found on menus at some of the world’s most renowned bars. Its timeless appeal and simple yet delicious flavor make it a staple in the world of co*cktails.
History
The White Lady co*cktail is a classic drink that has been enjoyed for over a century. Its origins are somewhat disputed, but it is widely accepted that it was first created by Harry McElhone in 1919. At the time, he was bartending at the Ciro Club in London, where he combined crème de menthe with triple sec and lemon juice to create the drink.
The White Lady was a fairly popular drink at the time, but McElhone changed the recipe when he took over his own bar, Harry’s New York Bar, in Paris in 1923. He replaced the crème de menthe with gin, creating the version of the drink that is most commonly consumed today.
During the Prohibition era, the White Lady became a popular co*cktail in Paris, where it was served at the Savoy Hotel and Harry’s New York Bar. It was also a favorite of the American writer Ernest Hemingway, who frequented Harry’s New York Bar during his time in Paris.
The White Lady’s popularity continued to grow throughout the 20th century, and it remains a popular co*cktail to this day. It is often included in lists of classic co*cktails and is a staple at many bars and restaurants around the world.
How to Make It
White Lady
Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes
Wonderfully light and refreshing, the White Lady is an elegant co*cktail that never disappoints.
This is the classic version of the famous co*cktail, so no need for egg whites, unless you want them!
Ingredients
- 1.5 ounces of a London dry gin
- .75 ounce of Triple Sec
- .75 ounce of freshly squeezed lemon juice
- 1 Egg White
- Dash of sugar syrup (optional)
Instructions
- Add all ingredients into a co*cktail shaker without ice and dry shake.
- Add ice and shake again until chilled.
- Strain and serve in a chilled co*cktail glass.
Variations
There are many variations of the White Lady co*cktail that you can try. Some of the most popular variations include:
With Crème de Menthe
One version of the White Lady co*cktail, made with brandy and crème de menthe, was crafted by Harry MacElhone in his 1921 book Harry’s ABC’s of Mixing co*cktails. This version of the drink adds a minty twist to the classic recipe, making it perfect for those who love a refreshing co*cktail.
Balanced with Aquafaba
If you’re looking for a vegan alternative to egg whites, try using aquafaba instead. This ingredient, which is the liquid from a can of chickpeas, can be used to create a similar foam to egg whites. It gives the drink a silky texture and a nice balance of sweet and sour flavors.
Whiskey Sour Style
If you prefer whiskey over gin, you can try making a White Lady with whiskey instead. This variation is similar to a Whiskey Sour, but with the addition of triple sec and egg white. It’s a great way to enjoy the classic flavors of a whiskey sour with a twist.
Chelsea Sidecar
The Chelsea Sidecar is a variation of the White Lady co*cktail that adds a touch of sweetness with the addition of raspberry liqueur. This drink is perfect for those who prefer a sweeter co*cktail and want to experiment with different flavors.
Lemon Zest Twist
Many White Lady recipes call for a lemon zest twist as a garnish. This adds a nice touch of citrus to the drink and enhances the flavors of the gin and triple sec. Be sure to use a sharp peeler to get thin strips of lemon zest, and twist them over the drink before serving.
If you’re worried about raw egg whites, be sure to use free-range chicken eggs from a known and trusted source. With or without the egg white, though, you’ll enjoy this refreshing delight.
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
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Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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