A simple cocktail with a slightly conflicted history.
Some think it was originated by a bartender in London; with Creme de Menthe. He later changed the recipe to include gin in the early 1920s when he moved to a bar in Paris. It was further adapted by a different bartender in the 1930s changing the gin ratio making the drink a little drier. I wouldn’t have ever gone for the Creme de Menthe, so I will take the Savoy Cocktail Book recipe.
The White Lady
- 2 oz Dry Gin – I used a Dogfish Head
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Cointreau
- Egg White
Pour everything into a shaker without ice first and shake for about a minute.
Then add ice and shake again for 10-20 seconds.
Strain into your glass of choice, I used a coupe.
