I’m actually really proud of this cocktail. It began when I saw an instagram post by a friend, Matt Kayahara, on instagram, of a white lady. (Matt was one of my recipe testers for my cooking manifestos, Ruhlman’s Twenty and Egg; his chawanmushi was a revelation.) He had added some bitters to it. I’d never made one before so I did that very night. I still found this basic cocktail, what, a kind of gin margarita, I guess, a bit too simple, though the bitters helped.
I’d bought some Luxardo, marschino liqueur, to make an aviation and I thought that might make an interesting addition to the cocktail. It did. And then some. Fortune had long ago placed some cherry bitters in my cabinet, so these were the bitters I used. It is a fabulous cocktail, and the bitters (whatever kind you have on hand) really make a difference. (Also, I didn’t find the cointreau to be sweet enough to balance the lemon so added a couple dashes of simple syrup.)
When making the video below, I forgot to add it! So when I put a few drops into the drink of my stepson, Sam Hood Adrain, he exclaimed, yes, exclaimed, “Oh! Big difference.”
Herewith, then, the White Lady Jubilee (named after the Escoffier classic, Cherries Jubilee, for the Luxardo and cherry bitters).
Stay distant but connected. Stay well. Santé!
White Lady Jubiliee
- 2 ounces gin
- 3/4 ounce cointreau (or other orange liqueur)
- 3/4 ounce lemon juice
- 1 teaspoon luxardo (or other maraschino liqueur)
- 3 dashes cherry bitters (or whatever bitters you wish)
- 2 dashes simple syrup (optional, to taste)
- 1/2 egg white (1 is fine, but I use 1 full egg white for 2 cocktails.)
- 1 maraschino cherry or lemon disc
- Combine all the ingredients except the garnish and mix vigorously until foamy. (If making in batches, buzz with a hand blender. If mixing by hand, put the egg white in first and whisk it till it's foamy.)
- Add ice to chill. Drink or strain over ice or into a chilled coup. Garnish with a cherry or lemon disc.