Modern Classic: White Lady

As summer is coming to a close and my work sabbatical is over, I want to thank everyone who has kept up (and hopefully drank along) with me over the last few months. I will still be posting about once a week and would love to hear your thoughts on other cocktail or food recipes that you want to see!

This week, we’ll be making the White Lady, which is another tasty recipe from The Bar Book. This drink is a creamier and less acidic version of a Gin Sidecar and can double as a lovely after-dinner dessert cocktail. You can also use a variety of herb syrups to mix up the flavors.

White Lady Recipe (1 serving)

• 1.5 oz. dry gin
• 1 oz. triple sec or Cointreau
• 1 tsp. 2:1 simple syrup
• 0.5 oz. fresh lemon juice
• 1 egg white from a large egg
• 1 dash orange bitters
• Optional: Fresh thyme

Equipment

• Cocktail shaker
• Jigger
• Citrus press
• Hawthorne strainer
• Fine mesh strainer
• Coupe glass

Directions

1. Cut the lemon in half and use the citrus press to squeeze 0.5 ounces of juice and pour into the shaker
2. Add the gin, triple sec, 2:1 simple syrup, orange bitters, and a few sprigs of thyme or another herb
3. Separate 1 egg white and add to the shaker
4. Seal the shaker and hard shake the mixture without ice for 5-10 seconds (this method is also known as a dry shake and is typically recommended for any drinks containing egg whites)
5. Open the shaker, add 4-8 pieces of ice, and reseal the shaker
6. Shake hard for 20 seconds
7. Place a Hawthorne strainer on top of the shaker and double-strain the drink through a fine mesh strainer placed over the glass
8. To garnish, place a sprig of thyme across the top of the glass

Cheers!