The White Lady recipe
for your table
Using egg white? Shake for 10 seconds without ice first.
Add ice and shake vigorously for another 12 to 15 seconds.
Double-strain into a chilled coupe.
Squeeze a lemon zest over the glass for a fresh aroma.
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The story
Two men claim to have invented the White Lady, and they even knew each other. Harry MacElhone created an early version in London in 1919, with crème de menthe. Later, at his bar in Paris, he swapped it for gin. Harry Craddock, the famous bartender at the Savoy in London, said the definitive version was his. He included it in his 1930 Savoy Cocktail Book, which bartenders still use today. The story goes that Laurel and Hardy always ordered one when they stayed at the Savoy.
The right glass
A classic stemmed coupe is perfect for a cocktail like this. The wide bowl brings out the citrus and juniper, and the foam sits beautifully on top. Choose a coupe of 20 to 26 cl, ideally with a thin rim. It makes for a smoother sip. If you like vintage style, choose a model with Art Deco detailing. Prefer a sleeker bowl with a sharp line? Take a look at our martini glasses.
Lehmann London Champagne Glass / Coupe 20 cl (6 pieces)
RCR Timeless Champagne Glass / Coupe 26 cl (6 pieces)
Both sets together € 112,90.
The right tools
For a White Lady, in addition to the glass, use a Boston shaker, a jigger for precise measuring, a cocktail strainer, a fine strainer for double straining, and a citrus juicer. These are the bar tools we use ourselves; you'll find them all in our bar tools & cocktail sets.
Glassware set (our pick 01) + 5 bar tools together € 139,70.
What do you need to make a White Lady?
For a White Lady, you need the right base. Popular bottles include Cointreau. Each spirits page tells you the alcohol percentage, how it tastes, which cocktails it works in, and which glass you need.
Variations & twists
Shake in an egg white and it becomes silky smooth. That’s the silver version, and many bars serve it that way by default. Use cognac instead of gin and you have a Sidecar. With rum, it’s called a Between the Sheets. That’s three classics made with the same recipe. A sugar rim makes it extra festive. Looking for more ideas? Check out more than 100 cocktail recipes.
Serving tip
A White Lady depends on the balance between its three ingredients. So give it a taste before serving. If needed, add a few drops of lemon juice or a bar spoon of sugar syrup.
Good to know
Proportions and strength
Four centiliters of gin, 3 cl of Cointreau and 2 cl of lemon juice. Almost as much spirit as liqueur, and just enough acidity to lift it. After shaking for twelve to fifteen seconds, you’ll have about 11 cl in your coupe. That contains about 2.8 cl of pure alcohol, or around 25 percent. That’s pretty strong for something that goes down so easily. Too sweet? Reduce the Cointreau to 2.5 cl. If it’s too sharp, add half a centiliter of sugar syrup rather than more liqueur.
White Lady or Sidecar: what’s the difference?
Side by side, you can see the difference straight away. Both are base spirits with Cointreau and fresh lemon juice, and both are double-strained into a coupe. The White Lady uses 4 cl of gin, while the Sidecar uses 5 cl of cognac. Gin brings juniper and herbs, keeping it dry and bright. Cognac makes it warmer, rounder and fruitier. Choose a light rum, and you have a Between the Sheets. One shaker, three very different evenings.
With or without egg white
Without egg white, the White Lady is bright, crisp and fresh from the lemon. With egg white, you get the silver version served in many bars. Silky smooth, with a white foam cap about a centimeter thick, it feels rounder in the mouth. First dry shake for ten seconds without ice, then shake with ice for twelve to fifteen seconds. Prefer to avoid raw egg? 2 cl of aquafaba does exactly the same thing. There’s little difference in flavor, but a big difference in texture and appearance.
Which gin should you use
Choose a classic London Dry. The juniper keeps the 3 cl of Cointreau in check. Popular bottles are between 40 and 47 percent and cost twenty to thirty euros. The higher the percentage, the better the gin stands up to the liqueur. Modern floral or fruity gins get lost in the sweetness here. Old Tom gin also works. In that case, reduce the Cointreau to 2.5 cl, otherwise you’ll miss the dry edge this cocktail calls for.
Frequently asked questions
What goes into a White Lady?
It contains 4 cl gin, 3 cl Cointreau and 2 cl fresh lemon juice. For a soft layer of foam, add an egg white. Shake with plenty of ice, double strain into a chilled coupe and squeeze a lemon zest over the top.
What is a White Lady drink?
A classic gin cocktail from the 1920s. Clear in color and smooth in flavor. Harry MacElhone made the first version in 1919, and Harry Craddock published the definitive version in 1930 in the Savoy Cocktail Book. The story goes that Laurel and Hardy loved it.
What goes into a Pink Lady cocktail?
A Pink Lady is made with gin, grenadine and egg white. That makes it pink and sweeter. The White Lady is made with Cointreau and lemon juice, so it stays clear and drier. Swap the gin in a White Lady for cognac, and you have a Sidecar. With rum, it becomes a Between the Sheets.
Which glass do you use for a White Lady?
A 20 to 26 cl coupe with a thin rim. The wide bowl brings out the citrus and juniper, while the foam layer holds its shape. An art deco relief design suits this old classic beautifully. Browse our champagne coupes for food-service-quality sets.
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