Now that I’ve overcome my egg-white issue, it’s full steam ahead! The White Lady cocktail can be made without an egg white (most recipes say it’s optional) but I like it with! If you are making it without, add a lemon twist as a garnish.
This is a classic Harry MacElhone cocktail, created around 1919. It’s a sour style cocktail, so it is bright and citrussy. The sugar syrup balances out the lemon juice and the Cointreau adds depth.
Ingredients for The White Lady Cocktail
45ml Gin (I used The Botanist)
22ml Triple Sec (or Cointreau)
22ml freshly squeezed lemon juice
10ml sugar syrup
1 egg white
Add all of the ingredients to an empty cocktail shaker. Shake vigorously for 20 seconds then add ice. Shake for a further 10 seconds then pour into a chilled coupé glass.