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The White Lady is a citrus-led cocktail made using fresh lemon juice, with herbaceous notes from the gin and triple sec.
Chill a martini glass/coupette in the freezer or fill it with ice.
Take your Boston glass or small tin and crack your egg, carefully passing the contents from one half of the shell to the other to separate the egg, over your shaker, adding the white to the shaker and discarding the yolk. If any yolk or shell goes into your shaker, discard and try again.
Using your jigger to measure, add the gin, triple sec and sugar syrup to the shaker.
Using your Mexican elbow and a jigger to measure, squeeze 25ml of lemon juice and add it to the shaker.
Fill your shaker with cubed ice and seal using your Boston tin or glass, before shaking vigorously for 10-15 seconds or until your tin is very cold.
Using your Hawthorne strainer, strain your cocktail from one half of the shaker to the other and discard the left over ice.
Re-seal your shaker and shake your cocktail for a further 5-10 seconds without any ice to aerate the egg-white.
Remove your glass from the freezer or empty it of ice if necessary.
Using your fine strainer, strain your cocktail into your chilled martini glass or coupette.
Garnish with a thin lemon twist.
Serve and enjoy!”
Shaker
Jigger/Measure
Hawthorne Strainer
Fine Strainer
Mexican Elbow
Cubed Ice
Like all good classics the invention of the White Lady is heavily disputed.
Harry MacElhorne, working in the 1920’s made a drink with equal parts creme de menthe, lemon juice, triple sec. The former was later replaced with gin, and the ratios adjusted. Harry Craddock also claims to have invented the cocktail, and it does appear in The Savoy Cocktail book. We’ll never really know but the drink has now evolved into a very popular classic.
According to Joe Gilmore, once head bartender at the Savoy’s American Bar, this was one of Laurel and Hardy’s favourite drinks. It’s also thought that F. Scott Fitzgerald’s wife, Zelda drank these at the Savoy and the drink was named for her and her platinum blonde hair.
37.5ml Gin
12.5ml Triple Sec
25ml Lemon Juice
12.5ml Sugar Syrup
1 Egg White
Lemon Twist for Garnish
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
141 calories
Serves 1
Chill a martini glass/coupette in the freezer or fill it with ice.
Take your Boston glass or small tin and crack your egg, carefully passing the contents from one half of the shell to the other to separate the egg, over your shaker, adding the white to the shaker and discarding the yolk. If any yolk or shell goes into your shaker, discard and try again.
Using your jigger to measure, add the gin, triple sec and sugar syrup to the shaker.
Using your Mexican elbow and a jigger to measure, squeeze 25ml of lemon juice and add it to the shaker.
Fill your shaker with cubed ice and seal using your Boston tin or glass, before shaking vigorously for 10-15 seconds or until your tin is very cold.
Using your Hawthorne strainer, strain your cocktail from one half of the shaker to the other and discard the left over ice.
Re-seal your shaker and shake your cocktail for a further 5-10 seconds without any ice to aerate the egg-white.
Remove your glass from the freezer or empty it of ice if necessary.
Using your fine strainer, strain your cocktail into your chilled martini glass or coupette.
Garnish with a thin lemon twist.
Serve and enjoy!”
Shaker
Jigger/Measure
Hawthorne Strainer
Fine Strainer
Mexican Elbow
Cubed Ice
Like all good classics the invention of the White Lady is heavily disputed.
Harry MacElhorne, working in the 1920’s made a drink with equal parts creme de menthe, lemon juice, triple sec. The former was later replaced with gin, and the ratios adjusted. Harry Craddock also claims to have invented the cocktail, and it does appear in The Savoy Cocktail book. We’ll never really know but the drink has now evolved into a very popular classic.
According to Joe Gilmore, once head bartender at the Savoy’s American Bar, this was one of Laurel and Hardy’s favourite drinks. It’s also thought that F. Scott Fitzgerald’s wife, Zelda drank these at the Savoy and the drink was named for her and her platinum blonde hair.
Hi there, This is Sasa from TT Liquor. Today we teamed up with our good friends from Brockman’s Gin, and we’re going to be partners at this year’s Cocktails in the City. We teamed up with them because Brockman’s Gin is quite a nice, tasty number, and we’re recreating a classic, which is the White Lady. So have fun with Kay, he’s going to show you how to make it.
Hi, guys. It’s Kay, as always here at TT Liquor. And today I’m going to be showing you how to make a really classic gin cocktail. Today we’re going to be making a White Lady. So, of course, first thing I want to do is chill my glass down. So I’ve got lovely Nick & Nora glass here. Just going to fill that with some crushed ice and let that sit to one side while we make the drink.
And the first ingredient I need is some gin. Now, we’ve chosen to use this lovely Brockman’s Gin, which has a really fruity flavour profile, which is going to lend some real nice kind of sweet berry sort of notes to this cocktail. And we want 40ml of our gin, so I’m just gonna measure that out. There we go. Beautiful.
Alright, next thing going in here is just going to be some triple sec or orange liqueur. We’re using Cointreau, but any brand would be fine. And we want 20ml of our triple sec. Next up, we need some lemon juice. I’ve squeezed some in preparation, and we want about the same again, so 20ml of our lemon juice.
Finally, well penultimately in fact, we just need some sugar syrup. The triple sec is already fairly sweet so we don’t need too much. We’re only going to be using 10ml of our sugar syrup.
So I’m going to grab the other half of my shaker and I’m going to crack an egg into there. Beautiful, so I’m just going to separate the yolk from the white. I can add my egg white to my other ingredients now.
So I’m gonna fill it right up with cubes, put my tin on top, big old smack to seal it. I’m going to give that nice hard shake for around about 10 seconds, here we go.
To make sure I get that lovely white foamy head that we’re looking for. I’m going to give this drink a second dry shake now just to really aerate the egg whites. So I’m just going to strain the drink back into the smaller side of my shaker and chuck this ice and now we’ll just give this what’s called a dry shake without any ice.
Beautiful. Alright. So I’m just going to get rid of this crushed ice in my class. Give it a little shake to get rid of any excess and then to make sure this drink is really beautiful and smooth. I’m going to strain it a second time through my fine mesh strainer. This time just to get any of those ice chips out of it.
And then to finish this off, we’ve just got a nice little lemon twist, so I’ll just twirl that over the glass just to expel some of the oils and then pop that on the side of the glass. And that is our white lady. Ready to drink.