The White Lady: A Complete History & Classic Recipe

Some cocktails glide across the palate like silk. The White Lady is one of them—cool, elegant, citrus-driven, and refined in a way only the greatest pre-Prohibition classics can be. Its pale, opalescent tone, its clean lemon snap, and its velvety texture make it one of the most quietly luxurious sours in the entire cocktail canon.

Born in London’s hotel-bar golden age, the White Lady has passed through several evolutions, shaped by legendary bartenders and evolving palates. From its early brandy-based beginnings to its definitive gin-era form, it stands today as a symbol of balance, sophistication, and the enduring beauty of the three-ingredient sour.

This is the complete story of the White Lady—its history, transformations, and how to make the definitive modern version.

I. Origins

The Harry McElhone Version (1919)

The earliest known White Lady appeared in 1919, created by Harry McElhone at Ciro’s Club in London. Surprisingly, it wasn’t a gin drink at the time. McElhone’s formula used:

• Brandy

• Triple sec

• Lemon juice

This early version was essentially a Sidecar variant with adjusted proportions.

Enter: The Gin Reformulation

Years later—after McElhone opened Harry’s New York Bar in Paris—he reworked the drink. The brandy was replaced entirely with London dry gin, transforming the White Lady into a crisp, botanical sour with a distinctly European elegance.

The Savoy Influence

By the 1930s, the White Lady appeared in The Savoy Cocktail Book, where Harry Craddock codified the gin-based version. This Savoy-era formulation is widely considered the birth of the modern White Lady.

II. Historical Evolution

Pre-Prohibition -> Post-Prohibition Shift

The original brandy version reflects pre-Prohibition tastes, when Cognac and grape spirits dominated cocktails. After Prohibition, the world embraced gin, and the White Lady followed suit.

The Egg White Question

Early White Ladies did not include egg white. But as mid-century bartending evolved, egg white became a common textural addition—borrowing from sour cocktails to create:

• Silkier texture

• A pearlescent surface

• Amplified aromatics

The addition stuck. Today, many modern versions include egg white or aquafaba, though purists sometimes omit it.

The Contemporary Era

During the cocktail renaissance of the 2000s and 2010s, the White Lady found renewed fame due to its:

• Clean structure

• Perfect sour balance

• Compatibility with high-quality gins

• Timeless profile

It’s now considered a core gin sour—every serious bar makes one.

III. Ingredients & Technique

The White Lady is a lesson in minimalism done exceptionally well.

Gin

The foundation.Choose a London dry gin that’s:

• Crisp

• Citrus-forward

• Juniper-balanced

• Moderately proofed (90–100 ideal)

Avoid overly floral or delicate gins—they disappear.

Triple Sec (or Cointreau)

Provides:

• Sweetness

• Orange backbone

• Structural brightness

Cointreau is the gold standard.

Lemon Juice

Fresh lemon juice provides clean acidity.Avoid lemon cordial or bottled lemon—purity is key.

Egg White (Optional but common)

Adds:

• Velvet texture

• Light foam

• Aroma lift

Aquafaba is a great vegan alternative.

Technique

White Ladies benefit from a dry shake + wet shake for maximum texture if using egg white.

Fine strain into a chilled coupe to maintain clarity.

Citrus Oils

A simple expressed lemon peel provides the aromatic finish.

IV. Cultural Significance

A London Hotel-Bar Staple

Like the Sidecar, Aviation, and Corpse Reviver #2, the White Lady helped define the refined, continental style of the great European hotel bars.

A Benchmark for Balance

Bartenders prize the White Lady because it tests:

• Proportion

• Technique

• Texture control

• Understanding of citrus structure

• Gin selection

When a bar can make a flawless White Lady, it signals craftsmanship.

A Feminine Name, A Universal Appeal

Despite its delicate name and pale appearance, the White Lady is a bold, clean cocktail with a lively citrus punch. Its femininity is design, not softness: it’s elegant, not fragile.

Modern Identity

Today, the White Lady is seen as:

• A perfect aperitif

• A bridge between classic sours and gin-forward cocktails

• A minimalist masterpiece

• A “bartender’s drink” respected for its technical precision

V. How to Make the Classic Version Today

Recipe — The Classic White Lady

Ingredients

• 2 oz (60 ml) London dry gin

• 0.75 oz (22 ml) Cointreau or high-quality triple sec

• 0.75 oz (22 ml) fresh lemon juice

• 0.5 oz (15 ml) simple syrup (optional for balance depending on lemon acidity)

• 1 egg white or 1 oz aquafaba (optional, but common)

• Lemon peel, for garnish

Method

1. Add all ingredients (except garnish) to a shaker.

2. Dry shake 10–12 seconds if using egg white.

3. Add ice and wet shake hard for 12–15 seconds.

4. Fine strain into a chilled coupe.

5. Express a lemon peel over the drink; garnish or discard.

Specs

• Glass: Coupe

• Ice: None (served up)

• Garnish: Expressed lemon peel

• Style: Gin-based citrus sour

Technique Notes

• Egg white is optional but strongly enhances texture.

• Balance sweetness by tasting—lemons vary.

• Shake vigorously to create a dense microfoam if using egg white.

• For higher clarity, omit egg white and shake only once.

Variations & Lineage

• Sidecar: The brandy-based ancestor

• Chelsea Sidecar: Gin + lemon + orange liqueur, no egg

• Gimlet Lady: Add a touch of lime for extra brightness

• White Lady Royale: Top with champagne

• White Negroni Lady: Add a barspoon of Suze or gentian aperitif

Service & Pairing Tip

• Pairs beautifully with oysters, ceviche, fried seafood, salads, goat cheese, and citrus-forward dishes.

• A perfect pre-dinner cocktail thanks to its refreshing acidity.

VI. Modern Variations & Legacy

Contemporary Riffs

Today’s bartenders experiment with:

• Bergamot instead of lemon

• Yuzu for floral tartness

• Lime for a sharper profile

• Honey syrup instead of sugar

• Grapefruit-cordial additions

• Gin substitutions (Old Tom, barrel-aged, citrus gin)

The Legacy

The White Lady remains a pillar of classic cocktail culture because:

• It is perfectly balanced

• It exemplifies elegance

• It bridges eras and palates

• It reveals the beauty of gin

• It rewards precise technique

It sits proudly alongside the Sidecar, Daiquiri, and Margarita as one of the great three-ingredient sours of the cocktail world.