Originally created by the celebrated bartender Harry McElone at the Ciro Club in London. He adapted his recipe in the 1920’s at his own Harry’s New York Bar in Paris. The cocktail grew in popularity and in 1930, Harry Craddock, of The American Bar at The Savoy in London, published the recipe in his Savoy Cocktail Book. Peter Dorelli, the legendary former manager of The American Bar added a dash of egg white to bind the drink together and give a smooth and silky texture and finish. Bertha’s botancials shine through brilliantly in a White Lady. Here is the recipe:
- 50 mls Bertha’s Revenge Gin
- 25 mls Cointreau
- 25 mls fresh lemon juice
- 1 fresh egg white
Combine all the ingredients in a shaker filled with ice and shake vigorously. Strain into a chilled Martini glass. Twist a zest of lemon over the drink and discard it afterwards. No need for a garnish.
(Pic by David McClelland Photography)