White Lady
A gin-based cocktail with egg white, Cointreau, lemon juice, and simple syrup. It is lightly tart and lightly sweet, with moderate strength at about 15% ABV.
6
Dry-shake, then shake with ice and strain into a chilled egg coupe
White Lady
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Volume248 ml
Strength15% ABV
Alcohol37 ml (29 g)92 ml of vodka (40%)3 shots (of 30ml)
Sugar10 g (4.1%)2.5 sugar cubes
Acidity0.54%
Sweet vs sourBalanced
Harry McElhone, “ABC of Mixing Cocktails” (1929)
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- Same: 2 oz gin, an egg white and .75 oz lemon juice, dry-shaken and strained into a chilled egg coupe.
- Different: Flamed Green Chartreuse V.E.P. instead of Cointreau; .75 oz simple syrup instead of .25 oz.
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Raspberry preserves in place of Cointreau and extra simple syrup make it fruitier and sweeter, with less orange flavor.
- Same: 2 oz gin, an egg white and .75 oz lemon juice, dry-shaken and strained into a chilled egg coupe.
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Frankfort Rose
A low-proof cocktail of hibiscus-infused wheat whiskey, egg white, lemon juice, and simple syrup. It is lightly tart and lightly sweet, and light in alcohol at about 12% ABV.
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- Same: An egg white and .75 oz lemon juice, dry-shaken and strained into a chilled egg coupe.
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- Same: 2 oz spirit, egg white and lemon juice, dry-shaken then shaken into an egg coupe.
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Cognac makes it richer and rounder, and without egg white it is less silky.
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Pisco and St-Germain in place of gin and Cointreau, with lemon-lime and Pernod-allspice accents, make it fruitier, more floral, anise-spiced, and less orange.
- Same: An egg white and simple syrup, dry-shaken and strained into a chilled egg coupe.
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White Lady