About the White Lady cocktail

The White Lady is a refined gin sour that dates back to the early 20th century. The cocktail is generally credited to Harry MacElhone, who created it at Ciro’s Club in London around 1919.

MacElhone originally used crème de menthe, but when he opened Harry’s New York Bar in Paris, he updated the recipe with gin, Cointreau, and lemon juice — the combination we know today.

It became a favorite in Europe’s interwar cocktail culture, prized for its elegance and balance.

Later, Harry Craddock included it in The Savoy Cocktail Book (1930), cementing its place among the classics.

What Makes the White Lady Cocktail Special

The White Lady cocktail recipe is all about refinement. With gin’s botanicals as the base, orange liqueur adds a gentle sweetness, while lemon juice provides bright acidity.

Some bartenders add egg white for a silky mouthfeel and a foamy top, though it’s not required.

Its pale, frothy appearance and crisp citrus bite make it both sophisticated and approachable — a perfect cocktail-hour sipper.

Spirit Swaps and Food Pairings

The White Lady is versatile for subtle twists:

• Use dry curaçao in place of triple sec for a more complex orange note.

• Try a modern gin with floral or citrus-forward botanicals to lean into brightness.

• Add egg white for a creamy texture and a more luxurious look.

Food pairings work best with delicate but flavorful dishes. Think oysters, shrimp cocktail, smoked salmon canapés, or goat cheese tarts.

Light Mediterranean plates also complement its crisp acidity.

Why the White Lady Endures

The White Lady endures because it represents balance and style. Neither overly sweet nor too sharp, it walks the line between classic gin cocktail and citrus sour with finesse.

It’s one of those timeless drinks that feels at home in both an old-world bar and a modern cocktail lounge.