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.

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.

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.

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.