White Lady
A crisp gin sour lifted with orange liqueur and bright lemon, finished with a fine, velvety foam. Elegant, dry and citrus-forward, it’s a timeless aperitif.
History of White Lady
The White Lady sits among early 20th-century London and Paris bar legends. Most accounts credit Harry MacElhone, who first served a version at Ciro’s Club in London around 1919, then refined it at his Paris bar in the early 1920s. The exact year and first formula are debated, but its bones clearly mirror the Sidecar, swapping gin for brandy. Early recipes sometimes omitted egg white, presenting a leaner, super-dry sour. Later versions embraced egg white for texture and a longer finish, aligning it with the silky style popular in hotel bars of the era. The drink’s clean profile made it a favourite pre-dinner choice. Its longevity owes much to its adaptability. With different gins or slight tweaks to citrus, it moves from razor sharp to gently floral. Through countless menus and revivals, it remains a model of balance and restraint.
Why the White Lady Works
The White Lady hinges on a precise three-part conversation: juniper-led gin, bittersweet orange liqueur, and fresh lemon. The citrus tightens the palate while the liqueur bridges botanical edges with fragrant sweetness. Egg white, if used, adds creaminess and a cohesive texture without dulling flavour. Shaking first without ice whips the proteins into a stable foam, which carries aroma and softens perceived acidity. A short, cold shake with ice then locks in dilution, brightens aromas, and refines the texture. Double straining removes ice shards that would thin the finish. Because all parts are assertive, ratio matters. Drier gins keep the drink crisp; richer orange liqueurs can nudge it toward roundness. The end result is clean, citrus-driven refreshment with a poised, aperitif-friendly bite.
Should You Mix Ahead?
Do not fully mix this drink ahead of time if using egg white; the foam collapses and the lemon dulls. The fresh shake is what creates that velvety texture and lifted aroma. You can pre-batch the alcoholic components in a sealed bottle and chill them deeply. Add lemon and egg white to order, then dry shake and wet shake to finish. If batching for a group, pre-juice lemons shortly before service and keep chilled. Measure each drink into the shaker to maintain consistency and avoid over-dilution.
Food & Snack Pairings
Salty, crisp snacks such as salted almonds, crisps, or olives amplify the aperitif snap and make the citrus sing. The drink’s dryness resets the palate between bites. Seafood is a natural match; try oysters, prawn cocktails, or fried white fish. The lemon in the drink mirrors classic seafood garnishes and cuts through richness. Light starters like goat’s cheese salad, smoked salmon blinis, or artichokes pair well with the gin’s herbal lift. Keep flavours fresh and avoid heavy spice that could swamp the citrus.
How to Make White Lady
Chill a coupe glass. Add gin, orange liqueur, fresh lemon juice, and egg white to a shaker and dry shake hard to aerate. Open the shaker, add plenty of cold ice, and shake again until the tin frosts. This locks in proper dilution and creates a fine foam. Double strain into the chilled coupe to catch ice chips and large bubbles. Express a lemon twist over the surface and either garnish or discard to taste.
When to Serve
Serve as an aperitif before dinner when acidity and dryness are most welcome. It wakes the palate without cloying sweetness. Spring and early summer suit the White Lady, when fresh citrus and lighter fare are on the table. It is also a smart choice for elegant gatherings and receptions. Early evening service is ideal, though it performs well at brunch if you fancy something crisper than a spritz. Offer it when guests want bright flavour and a clean finish.
Common Mistakes
Using bottled lemon juice flattens the drink and throws off balance. Always squeeze fresh and measure accurately to maintain structure.
Skipping the dry shake leads to a thin, collapsing foam. Give it a vigorous shake without ice first, then a shorter cold shake to refine texture.
Over-dilution from too long a shake or small, wet ice makes the cocktail watery. Use large, solid ice and shake only until well chilled and frosty.
Recommended
Best gin for White Lady
Choose a classic, juniper-forward gin to keep the drink crisp and focused. Citrus and coriander accents complement the orange liqueur without masking it. Avoid overly sweetened or heavily flavoured expressions that can make the drink muddled.
Best orange liqueur for White Lady
A dry triple sec or curaçao-style liqueur brings aromatic orange and measured sweetness. Drier bottlings keep the finish taut; richer ones add roundness and a hint of peel bitterness.
Taste Profile
Ingredients
Instructions
Chill and build
Chill a coupe glass. Add gin, triple sec, fresh lemon juice, and egg white to a shaker.
Dry shake
Seal the shaker and shake hard without ice to aerate and build a stable foam.
Wet shake
Open the tin, add plenty of cold ice, and shake again until the outside frosts.
Strain and garnish
Double strain into the chilled coupe. Express a lemon twist over the surface and garnish.
Bartender Tips
Balance to taste
If your orange liqueur is very dry, add a tiny dash of simple syrup to round the edges. If it is sweet, keep the lemon at 0.75 oz for a taut finish.
Foam finesse
For extra foam, use a reverse dry shake: shake with ice first, strain back into the tin, then shake again without ice before the final pour.
Keep it cold
Chill the glass and use large, fresh ice to prevent rapid melt, preserving texture and flavour.
A credible alcohol-free White Lady starts with a juniper-forward 0% spirit to echo gin’s structure. Swap the orange liqueur for a vivid orange syrup or cordial, dialling sweetness to taste. Keep fresh lemon for brightness, and use aquafaba instead of egg white if you prefer a vegan foam. Shake the zero-proof spirit, orange syrup, lemon, and aquafaba without ice to build texture. Add ice and shake again until well chilled, then fine strain into a chilled coupe. Express a lemon twist for aroma and serve immediately while the foam is at its peak. Because you lose alcohol’s weight, consider a pinch of salt or a few drops of glycerine-based cocktail bitter to add body. Increase acidity slightly if your orange syrup is very sweet. The aim is the same clean, frothy snap with citrus in the lead and orange rounding the edges.
Similar Drinks
Frequently Asked Questions
What gin and orange liqueur styles work best in a White Lady?
A classic, juniper-forward gin keeps the profile crisp and botanical. Choose a dry, well-balanced orange liqueur so it adds aroma and gentle sweetness without turning the drink syrupy.
Should I use egg white and how do I get a stable foam?
Egg white gives the drink its signature silkiness and a lasting head. Dry shake the ingredients first, then shake again with ice and fine strain; this sequence builds structure and a glossy finish.
How strong does a White Lady feel and when should I serve it?
It drinks as a firm but not heavy aperitif, with an assertive citrus snap and around 20% ABV in the glass. Serve before dinner or at elegant gatherings when you want something clean and refreshing.
Can I batch White Ladies for a party, and what should I pair them with?
Pre-batch only the spirits and chill thoroughly, then add lemon and egg white to order for proper foam. Pair with briny snacks, oysters, or light fried bites that welcome bright acidity.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews