White Lady
dry gin, triple sec, lemon juice (and sometimes egg white)
The White Lady (created in London and popular by 1929) is perhaps the most elemental “new school” Daisy. Currently underappreciated.
Shown, above, is the recipe from the Savoy Cocktail Book.
White Lady
Shake with ice:
- 1 1/2 oz dry gin
- 3/4 oz lemon juice
- 3/4 Cointreau
Strain into a cocktail glass
Some like to add a little egg white, but others feel that addition is unnecessary.
Oxford Companion to Spirits and Cocktails, p. 786–7; barware icons courtesy of Haus Alpenz