An argument can be made on the origin of the recipe creation. Some claiming its origin to be the New York Bar in Paris while others the Savoy Hotel in London. Regardless, the White Lady Cocktail continues making headlines to this day. Invented in 1919, the White Lady drink (also known as Chelsea Side Car or Delilah) originally featured a variety of ingredients that unfortunately didn’t make the cut. Instead, a decade later, Harry MacElhone made a few tweaks and edits that resulted in the recipe that is so loved and adored today, featuring new and improved ingredients for an overall better sipping experience.
The classic gin cocktail calls for only four ingredients that produce a luxuriously white foamy drink: Gin, the star as always. Lemon juice, to provide a bit of tanginess. Orange liqueur, to provide a punch of sweetness and tart. And egg white, because what would a classic gin cocktail be without it.
No one knows why the change was initiated but taste tests prove that the new White Lady recipe is in fact an overall improvement to the drink, after all it lasted for almost 100 years. Similar to a classic sour without the sweetness, the gin drink stands on its own in a unique balance of sweetness and tart.
Smoothly incorporating the egg white can be a bit tricky. We use two methods to solve the problem that results in a fully incorporated drink, dry shaking and continued shaking. Dry shaking calls for shaking the cocktail without ice for 30 seconds, followed by shaking with ice to cool down the drink. Continued shaking calls for shaking the cocktail with ice for a longer period of time. Both are recommended to be strained through a fine mesh strainer to avoid little ice pieces from watering down the beverage.
- 2 Ounces Gin
- 3/4 Ounce Lemon Juice
- 3/4 Ounce Triple Sec (Orange Liqueur)
- 1 Egg White
Into a cocktail shaker add in the gin, lemon juice, and triple sec. Shake for 30 seconds. Add in the ice and shake again. Strain into a cocktail glass through a fine mesh strainer, sip, and enjoy.