White Lady Cocktail

The White Lady was originally created by famous bartender Harry McElhone while he was working at London’s Ciro Club in 1919.  His earlier version called for equal parts of white crème de menthe, triple sec and lemon juice.  It wasn’t until he had his own Harry’s New York Bar in Paris, which he bought in 1923, that he adapted the recipe by swapping the crème de menthe with gin, still using equal parts.  In 1930, Harry Craddock, of The American Bar at The Savoy in London, published the recipe in his Savoy Cocktail Book, increasing the volume of gin, making the drink drier and more palatable. Cheers, friends!

White Lady Cocktail 
image2 oz Gin
.05 oz Cointreau
.05 oz Fresh lemon juice
1 Fresh egg white

Combine all ingredients and aggressively dry shake for one minute. Dry shaking your cocktail containing egg white allows for fluffy foam. Add ice to the concoction and shake again. Pour into the cocktail coup of your choice. We have garnished with the petals of a carnation. (Carnation petals are edible, but please do some research before adding flowers or other plants as a garnish, some are toxic).

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