The White Lady is a classic cocktail from the sidecar family (the gin replaces brandy) and often known as a Chelsea Sidecar. It was devised by Harry MacElhone in 1919 at Ciro’s Club in London, although the American Bar at the Savoy Hotel claim the drink was created there by Harry Craddock. Harry MacElhone originally used Crème de Menth but swapped this for gin when he was running Harry’s New York Bar in Paris in 1923. Harry Craddock published the recipe in his Savoy Cocktail Book in 1930 whilst Peter Dorelli, the legendary former manager of The American Bar suggested adding the egg white to bind the drink and give it a smooth and silky finish. According to Joe Gilmore, who was one of the longest running Head Barmen at The American Bar at The Savoy Hotel, this was one of Laurel and Hardy’s favourite drinks. It’s definitely one of ours!
The White Lady is part of the sour family, but we have added a little sugar syrup to sweeten it up, this is totally optional.
- Egg White
- 25ml Lemon Juice
- 40-50ml Mackintosh London Dry Gin, Mackintosh Mariner Strength Gin or Mackintosh Pineapple & Grapefruit Old Tom Gin
- 25ml Triple Sec/Orange Liqueur
- 10ml Sugar Syrup (optional)
- Lemon peel to garnish
- Pour the ingredients into a shaker
- Shake vigorously (dry shake)
- Add ice to the shaker and shake vigorously until the shaker is cold (wet shake)
- Double strain into a chilled glass
- Omit the sugar syrup for a classic sour family cocktail!
- Garnish with lemon peel