White Lady




Preptime: 3 minutes

Servings: 1

Harry McElhone is famous for his bar Harry's New York Bar in Paris, which he bought and renamed in 1923. But before that, he worked at Ciro's in London where he invented the white lady. Weirdly, it had Creme de Menthe in it and was not a very good cocktail. In 1929 it was published in his cocktail book in the current recipe, using Gin, Cointreau and Lemon with the white of an egg. A gin sour with liqueur instead of sugar? A daisy with egg whites? Both are true. Anyway, it is a vast improvement on the recipe and has become a timeless classic.


  • Chilled Coupette Glass
  • Jigger / Measuring Cup
  • Shaker
  • Strainer
  • Fine Strainer


  • 4 cl Gin
  • 2 cl Cointreau
  • 2 cl Lemon juice
  • 1 cl Egg white (or one white from an egg)
  • Garnish: Lemon Zest to Spray
  1. Prepare chilled coupette
  2. Pour ingredients into shaker
  3. Dry shake to froth egg whites
  4. Add ice to the shaker
  5. Shake firmly until dewy
  6. Fine strain into coupette
  7. Spray with lemon zest for aroma

Spirits used to make White Lady

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