How To Make The White Lady - then and now

Today I'll be showing you how to make the white lady! This is an airy gin cocktail that goes down easily, but my recipe is far from the original. When Harry MacElhone created this drink in 1919, there was no gin at all! I'm curious what that will taste like, so I'll be making one of those too. In my version I use egg white, but that is entirely optional. There are a couple of different ways to try this drink - see which one you like the best! Cheers!

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TIME STAMPS
Intro: 0:00
The History: 1:02
The Booze: 2:38
The Recipe: 3:35
The Original Recipe: 4:46
Sips: 5:22

THE CLASSIC WHITE LADY RECIPE
1.5 oz. (45 ml) Plymouth Gin
3/4 oz. (22.5 ml) Luxardo Triplum Triple Sec
3/4 oz. (22.5 ml) fresh lemon juice
1/4 oz. (7.5 ml) semi-rich simple syrup (1.5:1 sugar:water) OR 1:1 simple
Egg white from one small egg OR 3/4 oz. (22.5 ml) aquafaba *

THE ORIGINAL WHITE LADY RECIPE
3/4 oz. (22.5 ml) Luxardo Triplum Triple Sec
3/4 oz. (22.5 ml) Tempus Fugit Crème De Menthe
3/4 oz. (22.5 ml) fresh lemon juice

* When consuming raw eggs, there is a risk of salmonella.

THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My go-to large shaking tin: https://amzn.to/33vnMLJ
My go-to small cheater tin: https://amzn.to/3qecbe5
Hawthorne strainer: https://amzn.to/2VBUSWh
Fine mesh strainer: https://amzn.to/4akT1dn
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER
Juicer: https://amzn.to/3ioOwFe
The Nick and Nora glass: https://amzn.to/3GreJQD

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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨