White Lady cocktail in a coupe — Lemon juice

White Lady Cocktail Recipe

sour citrus elegant

gin, triple sec, lemon juice, egg white

History

The White Lady is an elegant interwar classic. Harry MacElhone created an early version around 1919 at Ciro’s Club in London using crème de menthe; the modern gin, Cointreau, and lemon formula was popularized by Harry Craddock at the Savoy Hotel and first printed in the 1930 Savoy Cocktail Book. A refined gin sour (essentially a Sidecar made with gin), it is often finished with egg white for a silky foam. Bright, citrusy, and sophisticated, it remains one of the most graceful drinks of the Jazz Age.

Ingredients

gin 2 oz

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triple sec 0.75 oz

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lemon juice 0.75 oz

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egg white 1 (optional for foam)

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Missing a bottle? Stock your pantry to see what else you can mix.

How to make

Dry shake (if using egg white) then shake hard with ice.
Double-strain into a chilled coupe.
Garnish with a lemon twist or cherry.

Glassware

Coupe

A wide bowl shows aroma and holds stirred or shaken drinks without stemware tipping over as easily as a V-shaped martini glass.

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White Lady FAQ

What ingredients are in a White Lady?

A White Lady is made with gin, triple sec, lemon juice, and egg white. Amounts and pantry matching are in the ingredients list on this page.

How do you make a White Lady?

Dry shake (if using egg white) then shake hard with ice. Double-strain into a chilled coupe. Garnish with a lemon twist or cherry.

What glass do you serve a White Lady in?

Serve a White Lady in a Coupe. A wide bowl shows aroma and holds stirred or shaken drinks without stemware tipping over as easily as a V-shaped martini glass.