The final color of our Drinking across the Rainbow stream was white, and the only cocktail that I could think of that personifies this tone that wasn't transparent, was a White Lady!
Evidently this cocktail had a bit of a transition during the late 1920's. It originally called for crème de menthe, triple sec, and lemon, but the recipe that we have nowadays calls for gin and orange liqueur. Having gone a bit overboard on minty cocktails in the past, I can see reason why original bartender Harry MacElhone changed things going forward.
Right off the bat, the White Lady pleased a number of senses. Visually, the foam on top provides just the slightest contrast to the white body of the drink below. To the touch, a chilled glass chills the fingers as one raises the glass towards their face. The smell as this cocktail approaches was commandingly fragrant, embodying a freshly zested lemon. On the tongue, the dry and smooth textures convey those citrus notes further supported by the subtle notes of vanilla from the Cointreau.
As far as Cointreau drinks go, so far, I'm 2 for 2. Last week I bought my first bottle of Cointreau and tried my first cosmopolitan, excellent! This week I tried the white lady, and I'm blown away by the depth that it brings to the cocktails. I'm hoping to get a lot more mileage out of this bottle in the future, or maybe just do a whole episode on Cointreau cocktails to explore the limits of what this bottle can really do!
White Lady
White Lady
- 1 oz (30 ml) Orange Liqueur (Cointreau)
- 1 Egg White
- 1 oz (30 ml) Lemon Juice
- 1 oz (30 ml) Dry Gin (The Botanist)
Method: Shake & Strain
Garnish: Lemon Twist
Credits: https://www.cointreau.com/us/en/cocktails/white-lady
Guided Recipe Short: Instagram
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