White lady cocktail

Bartenders are asked these questions all the time, and I would answer them with a sarcastic tone. It was a mystery to me. What is your favorite drink to make? Do accountants have a favorite number that they add? The majority of bartenders I have spoken to provide no answer to this question issue, ranging from the reverent “the cocktail that makes each guest the happiest” to the lazy “I absolutely love to pour shots” and everything in between. However, my mind was changed when I was fortunate enough to stumble across Hidetsugu Ueno as a bartender. If you were to travel to Tokyo, go to Bar High Five, and ask Ueno-san his favorite drink to prepare, he’d answer, “the White Lady .”

Ueno is a legend in bartending. He has excellent technique, flawless service, suspenders that match his tie, and the entire package. Additionally, they have a strong grasp of English and a showman’s wit, an exemplary Neil deGrasse-Tyson in Japanese bartending. He’s both an experienced practitioner of the art as well as a vibrant bartender to all. And his response to the above question is straightforward. “For Japanese bartenders,” the bartender declares, “it’s very important to have one of the very popular classic cocktails as a signature.” It may be a truism of Japanese culture that their concept of mastery is based more on the smallest details than ours; however, that definitely is the case for their bar scene. “We have bartenders that are known as”Mr. Martini, Mr. Gimlet, and Mr. Sidecar… I was fortunate to have my hands on the White Lady as my signature cocktail. .”

The White Lady is Gin, Cointreau, and Lemon Juice. The origin story is a rather dull argument, and I’ll leave the details out; however, the drink took its present form in the Savoy Cocktail Book, which was published in 1930. Bartenders in the 1930s were beginning to use egg whites, too, as a substitute for egg yolks, something that is still used by the majority of bartenders in the present. Ueno is unique in the sense the sense that he does without–“people in this country,” he says of Japan, “don’t prefer [it].” Both approaches are true–the egg white serves as an effective safety net, and for more details, read below. Either method, watching him cook his White Lady, is a powerful argument in favor of his way of execution, and also Japanese bartending generally and, in particular, glasses, pompadours, and eyeglasses. Winchester shirts.

White Lady

Egg white Egg white vs. Egg white Egg white is, as the name suggests, a security net. This drink is basically a Sidecar. However, Cognac’s broad, oaky shoulders are substituted with crystal-clear and sharp Gin, which makes it very difficult to find the right balance. Egg whites help cushion the flavors, giving greater flexibility to make mistakes. The majority of modern recipes employ one, and I’d never suggest that’s not true.

The problem I have with the egg’s white is that while it makes it less risky, it also reduces its appeal and makes me think of drinks I’d prefer to drink. I like the knife-edge balancing of Ueno’s version, and I love how it changes when it gets warmer.

Gin Recipe: This one is extremely flexible and fairly great across different the different styles of Gin. The softness of Plymouth is wonderful, as is the tea found in brands like Drumshanbo as Beefeater 24, Great. However, my personal favorite in my tastings was the traditional Tanqueray that Ueno also makes use of, with an incredibly full mid-palate, as well as an amazing spice that is released through an orange peel.

lemon juice: On the internet, you will read whole chapters about the attention Ueno uses to juice his lemons in order to allow them to release more sweetness and to avoid making these “too sour.” You can try this yourself if you would like to. I realized a while back that I’m not and never will ever be a Japanese bartender. I’ll say that your lemon juice has to be freshly squeezed. If there are only three ingredients, everyone must be exceptional. If you’re left with pasteurized lemon juice that you purchased at the grocery store, there are plenty of good gin cocktails. However, you shouldn’t create this one.

Garnish: The majority of recipes offer this White Lady without a garnish. However, I think that the addition of an orange peel assists. The orange oils that are poured on the glass are used to draw some delicious spice from the Gin, bolster the liqueur’s flavor, and also provide an important buffer for the otherwise unstable balance.


The history of the White Lady cocktail is somewhat controversial. However, it is believed to have originated in the 20th century in the early years. According to one story, the drink was invented by a bartender called Harry MacElhone at the Ciro’s Club in London in the 1910s or 1920s.

MacElhone then became owner MacElhone later became the proprietor of Harry’s New York Bar in Paris MacElhone later became the proprietor of Harry’s New York Bar in Paris, which is where The White Lady became a popular drink with the American ex-pats.

Another legend claims that the White Lady was created by a bartender known as Ada Coleman, who worked in the Savoy Hotel in London in the early 1900s. According to this tale, Coleman created the cocktail to satisfy a client’s request for alcohol that was “pure and white as a maiden’s soul.”

Whatever the origins, regardless of its exact source, irrespective of its inception, the White Lady has become a classic drink and continues to be in high demand until the present. The White Lady has inspired a variety of variations, like the addition of egg whites to create a more frothy appearance and the addition of alternative citrus fruit, such as grapefruit or lime, in place of lemon.


If you have Gin Cointreau and fresh lemons, You have everything you require! I would highly recommend freshly squeezed lemon juice. The flavor of the liquid in bottles isn’t as good.

Gin: 2 grams of Gin. Ideally, it should be a London dry gin that has a high alcohol content.

Cointreau 1 Ounce of Cointreau (triple sec can be used as a substitute, but won’t be as delicious).

Lemon Juice: 1 ounce fresh squeezed lemon juice.

Lemon Twist: The twist of a lemon. A lemon twist or a peel to garnish.

Make sure you check out the recipe card that is printable below for the ingredients, including exact amounts and instructions, along with some tips! *


Utilize the fresh juice of a lemon to get the best flavor. Do not use lemon juice that has been bottled.

Shake the drink vigorously to make sure that the ingredients are well mixed and that the glass is chilled.

Make sure to use a good quality Gin to get the best flavor. Gins should be London-style gin with an alcohol content of at least 40.

Utilize Cointreau in place of Triple Sec as well as any of the other orange liquors to get an enhanced taste.

Cool the glasses before serving to ensure that the drink stays cool for longer.

You can adjust the quantity that you add the lemon juice and Cointreau according to your tastes. You could also include a small amount of simple syrup if your preference is an alcoholic drink that is sweeter.

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