Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

White Lady Cocktail

Cocktails & Beverages from Issue 7 – Summer 2015 – Spectrum

Jeffrey Morgenthaler of Portland’s Pepe Le Moko gives the ethereal sour classic an herbaceous spin.

makes 1 cocktail (pictured left)

  • 1 ½ oz London dry gin
  • 1 oz thyme-infused Cointreau*
  • ¾ oz fresh lemon juice
  • 1 tsp rich simple syrup**
  • ½ oz egg white
  • orange peel

  • 1

    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.