THE WHITE LADY

The White Lady: Harry MacElhone's 1920s Gin Sidecar

The White Lady was created by Harry MacElhone, though the exact date and circumstances are disputed. MacElhone first created a version using crème de menthe in 1919 while working at Ciro's Club in London. He later revised the recipe in the 1920s after opening Harry's New York Bar in Paris, replacing the crème de menthe with gin and creating the version we know today.

The drink is essentially a gin-based variation of the Sidecar, which uses cognac instead of gin. Both cocktails follow the same template of spirit, orange liqueur, and lemon juice, creating a balanced sour that's both tart and slightly sweet.

What makes the White Lady work is the interplay between gin's botanicals and Cointreau's orange notes, balanced by fresh lemon juice. Many modern recipes include egg white, which wasn't in MacElhone's original but adds a silky texture and creates an elegant foam cap. The egg white also softens the drink's edges, making it smoother and more luxurious.

The White Lady became popular in the 1920s and 1930s as part of the cocktail culture flourishing in Paris during that era. Harry's New York Bar was a gathering place for expatriate Americans and international travelers, helping spread the drink's popularity beyond France.

The cocktail experienced periods of obscurity but was revived during the craft cocktail renaissance when bartenders rediscovered classic recipes from the golden age of cocktails.

RECIPE:

1½ oz gin

¾ oz Cointreau

¾ oz fresh lemon juice

1 egg white (optional)

Lemon twist for garnish (optional)

Method:

1. Add all ingredients to shaker without ice

2. Dry shake for 15 seconds (if using egg white)

3. Add ice and shake vigorously until well-chilled

4. Strain into chilled coupe glass

5. Garnish with lemon twist if desired