The White Lady Cocktail Recipe

The White Lady cocktail was invented by famed bartender Harry MacElhone in 1919 while he was working at Ciro’s Club in London.

The White Lady is a classic gin-based cocktail with a storied history dating back to the early 20th century. Often attributed to Harry MacElhone, founder of the legendary Harry’s New York Bar in Paris, the White Lady emerged as a refined variation of the Sidecar, featuring a crisp balance of gin, Cointreau (or triple sec), and fresh lemon juice. Its name reflects the cocktail’s pale, elegant appearance, which quickly made it a favourite among sophisticated European drinkers.

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During the Prohibition era in the United States (1920–1933), the White Lady gained popularity in Paris and London, where Americans could enjoy cocktails legally. Its bright, citrus-forward flavour and straightforward ingredients made it an accessible yet stylish choice in upscale bars. Some early versions incorporated egg white to add a frothy texture, although most modern recipes focus on a clean, shaken presentation served straight up in a cocktail or coupe glass.

The White Lady has evolved into a staple of classic cocktail culture, celebrated for its refreshing and well-balanced taste. Variations sometimes adjust the gin-to-Cointreau ratio or include egg white for added mouthfeel, but the core combination remains unchanged. Its enduring appeal lies in its light, citrusy profile, elegant appearance, and historical significance, bridging the golden age of cocktails with contemporary mixology. Today, the White Lady remains a signature drink in craft cocktail bars worldwide, representing both European cocktail innovation and the vibrant history of Prohibition-era mixology.

The White Lady Cocktail Recipe

Ingredients

• 1 ¾ oz of gin

• ¾ oz of triple sec

• ¾ oz of lemon juice

• 2 tsp. sugar syrup

• ½ egg white (optional)

• Use lemon zest twists as a garnish

• Ice

​Assembly Pour the gin, triple sec, lemon juice, sugar syrup, egg white (if using), and ice into a cocktail shaker and shake until chilled. Strain the mixture and discard the ice and return the drink to the cocktail shaker and shake again until the egg white is frothy. Pour into a coupe glass and garnish with a twist of lemon zest to serve.