White Lady

2 oz Gin
12 oz Triple sec, Cointreau
12 oz Lemon juice
1   Egg white (optional)
Instructions
Dry shake, add ice, shake, strain, straight up, cocktail glass.
History
Harry MacElhone invented this around 1919 at Ciro's in London, but it was a vastly different drink: Cointreau, brandy and Creme de Menthe. Somewhere before 1930, it changes - "Harry's ABC's of Mixing Cocktails" follows the original, but the Savoy Cocktail Book has it as 1/2 dry gin, 1/4 Cointreau and 1/4 lemon, where 1 part was 2 oz.
From other users
  • I don't think the egg white is optional. Made as described and found it surprisingly astringent and dry, but pleasant. I'll plan to try to the Savoy recipe which looks likely to be sweeter. — ☆☆☆☆
  • I use a different ratio with much less Gin: 4/3/2 cl — ☆☆☆☆
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1 Comment

Zachary Pearson's picture

I cleaned up this drink,

I cleaned up this drink, merging the DeGroff, Esquire, and Distinguished Spirits versions into one. This follows the Esquire version, though I've tagged the egg white as optional. Thanks,  Zachary