White Lady

The White Lady is a quintessential gin sour cocktail that artfully balances sharp citrus notes with a smooth, frothy texture, thanks to the inclusion of egg white. This elegant libation has stood the test of time, evolving through the decades to become a staple in the world of mixology.

The origins of the White Lady trace back to 1919, when renowned bartender Harry MacElhone first crafted the drink at Ciro's Club in London. MacElhone's initial recipe combined equal parts crème de menthe, triple sec, and lemon juice, resulting in a sweet and minty concoction. However, this version differed significantly from the gin-based cocktail we recognize today. 

A decade later, in 1929, MacElhone revisited his creation after establishing Harry's New York Bar in Paris. He revamped the White Lady by replacing crème de menthe with gin, aligning the cocktail with the sidecar family, where gin substitutes brandy. This modification introduced a drier, more balanced profile that appealed to a broader audience.

An alternative account attributes the White Lady's creation to Harry Craddock, a prominent bartender at London's Savoy Hotel. Craddock's 1930 publication, The Savoy Cocktail Book, features a recipe for the White Lady that closely resembles the modern interpretation, utilizing gin, Cointreau, and fresh lemon juice.

Over time, bartenders have introduced variations to the White Lady, with the addition of egg white becoming a popular enhancement. Incorporating egg white imparts a silky mouthfeel and a visually appealing frothy top layer, elevating the cocktail's overall experience. This adaptation aligns the White Lady with classic gin sours, which traditionally feature egg white to achieve a smooth texture.

This easy-to-make gin cocktail exemplifies the harmonious blend of tart citrus and botanical gin flavors, complemented by the creamy texture of egg white. Whether you're a seasoned mixologist or a home enthusiast, this sophisticated gin sour experience that pays homage to its storied past.