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Contributed by Allen Katz
She may look delicate, but this is one strong woman.
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a chilled cocktail glass.
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@jelsp3000, to get the perfect eggwhite try dry shake first and shake after with ice. But with the whiskey sours I like to shake first with ice and dry shake after. Because egg white doesn't separate good if it gets cold fast.
I agree with danny, I far prefer 2:1:1 proportions for a better balanced white lady.
Thought I would give the White Lady a try.
Personally this recipe is not to my taste, far too gin/egg forward, the cointreau and lemon juice don't really seem to shine through or are too subtle.
Maybe it's just me.
Had to substitute triple sec for contreau, but it was pretty good. The egg white separated out from the drink when I made it. The bar I get pink ladies and gin fizzes at has the egg whites really separated in their drinks, any knowledge on which way is most desirable?
Just looked up the White Lady... My girlfriend is in Malaysia and they are drinking a version made with Grey goose vodka... Apparently it is fantastic... The impetus is the humor involved when a group of white ladies are drinking white ladies in the midst of a bar full of Asians!