How to Make a White Lady Cocktail
A Step-by-Step Guide to Crafting the Ultimate Serve.
Bright, elegant, and perfectly balanced, the White Lady is the Sidecar's crisp, gin-led cousin, and classic sophistication in a glass. Tanqueray London Dry Gin provides a clean, juniper-forward base, while Cointreau and fresh lemon juice bring the citrus and balance that define this serve. A touch of aquafaba lends a silky texture and elegant frothy top, keeping this version entirely vegan-friendly without sacrificing any of the classic's signature finish. A timeless choice for guests who appreciate a refined, spirit-forward martini done properly.
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Base Spirit: Gin
Flavour Profile: Crisp, citrusy, elegant, balanced
Glassware: Coupe Glass
Occasion: Dinner Parties, Sophisticated Soirées, Bridal Showers, Evening Gatherings
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Ingredients:
40ml Tanqueray London Dry Gin
20ml Cointreau
20ml Fresh Lemon Juice
15ml Aquafaba
5ml Simple Syrup (optional, to taste)
Lemon Twist (garnish)
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How to make:
Add the Gin, Cointreau, fresh lemon juice, aquafaba, and simple syrup (if using) into a cocktail shaker without ice.
Dry shake hard for 10–15 seconds to fully emulsify the aquafaba and build a good froth.
Add ice to the shaker and shake again for a further 10–15 seconds until well chilled.
Double strain into a chilled coupe glass.
Garnish with a lemon twist, expressing the oils over the glass before placing it in.
Serve immediately.
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Allergens:
Sulphites (Cointreau, brand dependent)
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Story behind the Serve
The White Lady cocktail dates back to 1919, created by legendary bartender Harry MacElhone, though it's the 1929 version he later refined at Harry's New York Bar in Paris, swapping crème de menthe for gin, that became the recipe we know today. Often compared to the Sidecar, the key difference lies in the base spirit, gin instead of brandy, giving the White Lady a cleaner, crisper character. It remains a benchmark of classic bartending, prised for its simplicity and the precision required to get the balance correct.
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