Shake — Dry shake
Part of project
White Lady Cocktail Recipe: A Classic Guide · Step 2 of 4
In this video
Close the cocktail shaker and shake vigorously for several seconds to emulsify the egg white and chill the mixture.
Goal: Mix and Chill
Used in this video
- Cocktail Shaker (brand: Bull in China, shape: Cylindrical, material: Metal, size: Medium (5-8 inches), observableFunction: Shaking (cocktail shaker)) — mixing and chilling
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FAQs
Why do I need to use two different strainers for this cocktail?
Using both a Hawthorne and a fine mesh strainer (known as 'double straining') is crucial for the White Lady. The Hawthorne catches the large ice chunks, while the fine mesh removes any small ice shards or bits of emulsified egg white, ensuring a perfectly smooth and silky texture in your drink.
Is it safe to use raw egg white in my White Lady cocktail?
For safety, it's recommended to use pasteurized egg whites, which are available bottled in most grocery stores. If using fresh eggs, ensure they are very fresh from a reputable source, or consider omitting the egg white entirely if you're concerned. While rare, there is a risk of salmonella with raw eggs.
My White Lady isn't getting a good foamy head; what am I doing wrong?
The key to a good foam is the 'dry shake' – shaking vigorously without ice for 15-20 seconds to emulsify the egg white. Ensure your egg white is fresh and you're shaking hard enough to truly whip it. Also, make sure there's no fat (like from residual oils) in your shaker that could inhibit the foam.
Can I make a White Lady cocktail if I don't have a cocktail shaker or jiggers?
While dedicated tools are best, you can improvise by using a sturdy jar with a tight-fitting lid as a shaker. For measuring, standard kitchen spoons (e.g., 1 tablespoon = 0.5 oz, 1.5 tablespoons = 0.75 oz) or a small measuring cup can work in place of jiggers. Just strive for accuracy in your measurements for the best result.
Shake — Dry shake
Part of project
White Lady Cocktail Recipe: A Classic Guide · Step 2 of 4
In this video
Close the cocktail shaker and shake vigorously for several seconds to emulsify the egg white and chill the mixture.
Goal: Mix and Chill
Used in this video
- Cocktail Shaker (brand: Bull in China, shape: Cylindrical, material: Metal, size: Medium (5-8 inches), observableFunction: Shaking (cocktail shaker)) — mixing and chilling
Frequently Asked Questions
Why do I need to use two different strainers for this cocktail?
Using both a Hawthorne and a fine mesh strainer (known as 'double straining') is crucial for the White Lady. The Hawthorne catches the large ice chunks, while the fine mesh removes any small ice shards or bits of emulsified egg white, ensuring a perfectly smooth and silky texture in your drink.
Is it safe to use raw egg white in my White Lady cocktail?
For safety, it's recommended to use pasteurized egg whites, which are available bottled in most grocery stores. If using fresh eggs, ensure they are very fresh from a reputable source, or consider omitting the egg white entirely if you're concerned. While rare, there is a risk of salmonella with raw eggs.
My White Lady isn't getting a good foamy head; what am I doing wrong?
The key to a good foam is the 'dry shake' – shaking vigorously without ice for 15-20 seconds to emulsify the egg white. Ensure your egg white is fresh and you're shaking hard enough to truly whip it. Also, make sure there's no fat (like from residual oils) in your shaker that could inhibit the foam.
Can I make a White Lady cocktail if I don't have a cocktail shaker or jiggers?
While dedicated tools are best, you can improvise by using a sturdy jar with a tight-fitting lid as a shaker. For measuring, standard kitchen spoons (e.g., 1 tablespoon = 0.5 oz, 1.5 tablespoons = 0.75 oz) or a small measuring cup can work in place of jiggers. Just strive for accuracy in your measurements for the best result.