White Lady

July 15, 2014
3 Ratings
Photo by Alanna Hale
Author Notes

The original white lady recipe in Harry Craddock's "Savory Cocktail Book," published in 1930, doesn't contain any egg whites. However, almost every recipe you'll find after that inexplicably does. Maybe it's because bartenders learned what I learned: While a white lady made without egg white (a gin sidecar, essentially) is a great drink, one made with egg white is absolutely sublime.

I've taken a few other liberties with this drink, but my favorite has to be the addition of the thyme-infused Cointreau. —Jeffrey Morgenthaler

  • Makes 1 drink
  • Thyme-Infused Cointreau
  • 1 cup (40 grams) fresh thyme sprigs, gently bruised
  • one 750-milliliter bottle Cointreau
  • White Lady
  • 1 1/2 ounces (45 milliliters) London dry gin
  • 1 ounce (30 milliliters) Thyme-Infused Cointreau
  • 3/4 ounce (22.5 milliliters) fresh lemon juice
  • 1 teaspoon (5 milliliters) double simple syrup (see note)
  • 1/2 ounce (15 milliliters) egg white
  • Ice cubes
  • 1 orange peel for garnish
In This Recipe
  1. Thyme-Infused Cointreau
  2. Combine the thyme and Cointreau in a 1-quart (960-milliliter) canning jar and let sit for 1 week, agitating regularly. Strain the entire mixture through a strainer lined with a coffee filter, set over a bowl. Bottle the infused Cointreau; it should keep indefinitely.
  1. White Lady
  2. Note: To make double simple syrup, combine two parts sugar to one part water in a saucepan over medium-low heat, stirring to dissolve the sugar. Promptly remove the pan from the heat once the sugar is dissolved. (You don't want it to boil.) To store, sterilize a bottle or jar by filling it with boiling water and pouring some over the lid, too. Dump the water out right before you fill with the hot syrup and seal the jar. Let cool before use.
  3. Combine the gin, Cointreau, lemon juice, simple syrup, and egg white in your cocktail shaker. Shake without ice until the white is frothy. Add ice cubes and shake again until chilled.
  4. Strain into a chilled cocktail glass. Twist the orange peel over the drink, discard the peel, and serve.

See what other Food52ers are saying.

  • Stephen Hayes
    Stephen Hayes
  • NatWhit
  • danette
  • Burt Hood
    Burt Hood

5 Reviews

Stephen H. December 16, 2015
You should call this drink "Three Thymes a Lady" like the Lionel Richie song, ha!
Burt H. April 3, 2015
I want to say The Bar Book is my absolute favorite cocktail book. I received it as a gift and now recommend it to every bartender and cocktail enthusiast I meet.

Also, little typo, it says the "Savory Cocktail Book" up there by accident.
Arbour July 25, 2014
When I pick myself up off of the floor, I'll tell you just how sublime it is....
NatWhit July 17, 2014
This intriguing, but I hesitate to infuse an entire bottle of Cointreau with thyme. What if I infused the simple syrup instead? Do you think the flavor of the cocktail would be altered much?
danette July 19, 2014
That is a great idea. I infused some simple syrup with ginger recently and it's sublime, hanging out in my fridge for making my new favorite cocktail, The Austrian.