Launch Library
White Lady
Gin, Cointreau, lemon, egg white. Harry MacElhone, Paris, 1929. A Sidecar with gin in place of cognac. Bright, slightly cloudy from the egg.
Servings
Served inCoupe
MethodShaken
Ingredients
- London Dry Gin2 ounces
- Cointreau¾ ounce
- Fresh Lemon Juice½ ounce
- Egg White1 each
Directions
Combine all ingredients in a shaker. Dry-shake 10 seconds. Add ice and shake again. Double-strain into a chilled coupe.
Notes
Original used crème de menthe; MacElhone replaced it with gin. Egg white version is the modern standard.