The LWD of your cocktail wardrobe. (pictured left)Gather Journal White Lady Cocktail
Jeffrey Morgenthaler of Portland’s Pepe Le Moko gives the ethereal sour classic an herbaceous spin.
makes 1 cocktail (pictured left)
Chill a coupe. Combine gin, infused Cointreau, lemon juice, simple syrup, and egg white in a shaker. Shake without ice until white is frothy. Add ice and shake again until chilled. Strain into a chilled glass. Express and discard orange peel.
Thyme Cointreau: Combine 1 cup thyme sprigs, gently bruised, and a 750-ml bottle Cointreau in a 1-qt canning jar. Let sit for 1 week, agitating regularly. Strain through a strainer lined with a coffee filter over a bowl. Infused Cointreau should keep indefinitely.
Rich simple syrup: Gently heat 2 parts sugar to 1 part water until sugar is dissolved. Chill.