Like many classics from the shrouded era of Prohibition, the invigorating White Lady cocktail carries a convoluted and mysterious history. Initially, it signified an entirely distinct mixture before the blend of London Dry gin, triple sec, fresh lemon juice, and egg white was universally accepted as its standard recipe.

The earliest and lesser-known recipe is attributed to London bartender Harry McElhone, according to 'The Oxford Companion of Spirits and Cocktails'. His concoction featured brandy, crème de menthe, and Cointreau, documented for the first time in the 1922 edition of Harry’s ABCs of Mixing Cocktails.

Consequently, the White Lady was reborn with an equal blend of gin, fresh lemon juice, and triple sec. Stirred and served sans ice, sometimes with the addition of an egg white for a smoother texture, this variation gained immense popularity in England during the 1930s. Its cultural significance was further cemented by its inclusion in Harry Craddock's seminal recipe archive, 'The Savoy Cocktail Book'. When modern mixologists discovered the White Lady, they promptly adjusted it for harmony, shaping the widely recognized recipe of today.

The present-day White Lady is molded by two of the most popular cocktail templates – the Daisy and the Sour. A Daisy constitutes a base spirit flavored with citrus juice, sweetened not with sugar or simple syrup, but with a liqueur. Sounds familiar? That’s because the Daisy is the archetype for creations like the classic Sidecar and the Margarita.

Applying an egg white gives the White Lady a striking similarity to the conventional Gin Sour. The egg white serves not to enhance the flavor, but as a foaming facilitator. Mixed with the rest of the ingredients, it provides a denser, frothy texture to the White Lady, simultaneously mellowing any stronger flavors of gin and lemon.

Whether you perceive the White Lady as a gin-infused Daisy with egg white or a Gin Sour sweetened with triple sec, this fusion creates a refreshingly smooth and bright cocktail.

Here is the current recipe:

• 2 ounces gin
• 1 ounce triple sec
• 1 ounce freshly squeezed lemon juice
• 1 large egg white
• 1 lemon twist, for garnish

Combine everything excluding the garnish in a cocktail shaker without ice. Vigorously shake (without ice) for about 30 seconds to mix in the egg white properly. Add ice after and shake for an extra 15 to 20 seconds to chill and dilute the cocktail. Strain the mix into a pre-chilled coupe glass and spruce it up with a lemon twist for garnish.