Happy Friday!

I’m re-vising a previously made drink. Earlier this week, Mrs. Sharkbait sent me this link and asked if I’ve made a White Lady before. Unfortunately I already have, but kept on reading the article anyway. As I got further, I discovered that this particular version omitted the egg white that I had used previously, referring to it as a safety net. His argument is that basically the egg gives you leeway in the flavor profile. Always up for a challenge, I decided to give The White Lady another shot, and see if the egg free version is just as good, or better than the Jim Meehan one I made before. Let’s find out!

1.5 oz. gin
.75 oz. lemon juice
“Fat” 1 oz. (1 oz. + barspoon) Cointreau

Add all ingredients to a cocktail shaker with ice, and give it a long, hard shake, about eight to 10 seconds. Strain off the ice into a chilled coupe or Martini glass, and garnish with an orange peel.

Im kind of surprised how close this version looks to the other version I made. It even has a little bit of froth on the top. Granted it dissipates quickly, but at first pour, it’s there. The nose is rather mild, with hints of the gin mixed with some citrus aroma from the lemon juice and the orange peel garnish. Of which, is very welcoming when bringing the drink up to sip. In my previous attempt, I noted that a garnish would be welcome, and I was right, not only from an aesthetic point of view, but from the aforementioned aroma.

The sip is very light. I get more of the gin this time around than the last attempt, but I don’t mind that at all. I’d rather taste the gin than have it hide somewhere, especially in a simple cocktail as this one is. The orange is more pronounced here than in the version with the egg white. It plays nicely with the gin, without stepping on it’s toes and killing the natural flavors, or overpowering it with too much sweetness.

The finish is a great mixture of the gin and Cointreau. The dry gin and juniper flavors pairs well with the sweet, orange flavor of the Cointreau. The lemon juice adds just enough acidity and flavor to keep the balance between sweet and sour, and let the natural flavors shine through.

The article is right, the egg white does kind of act as a crutch. I don’t remember (even looking back at my other post) the flavors being as pronounced as they are here. That said I don’t hate the egg version, but I do enjoy the egg free version presented here. This is a good variation to make for those that either can’t, or just don’t like raw egg in their drinks. Go go ahead, crank up the Isley Brothers and make an egg-less White Lady!

(Banner image courtesy Matthew Tetrault Photography)