Tan Lady

The original classic cocktail White Lady, is made with gin, cointreau, lemon and egg white. Don't let the fu-fu name fool you. While she make look delicate, this is one strong woman.

Depending on who you ask, the cocktail was first created in either 1919 at Ciro's Club in London, who originally made it with creme de menthe and later replaced that with gin. Others claim it was created at the famous Savoy Hotel in London in 1930. Either way, it's really good.

When we first tried Bourbon Barreled Big Gin, we were blown away (as referenced by how little is left in the bottle in this photograph!). There are a few barrel aged gins on the market (three of which will be served at Juniper June), but each is distinct thanks to the base gin and the types of barrels used. Big Gin is obviously (as the name implies) aged in bourbon barrels. It's light amber color hints at the woody notes in the flavor profile. It's subtle - not fully woody like a whiskey - and the botanicals of the gin still shine through. 

Since we're using this gin, we figured we should embrace the color and go ahead and make this "Lady" tan. So a quick swap of Pierre Ferrand Dry Curacao (one of our FAVORITE spirits to mix into cocktails) added even more hue to this tasty drink. Unlike most triple sec you'll find out there, this stuff actually has FLAVOR! It's made using a historical recipe that includes spices and peels of curacao oranges.

 

equipment:

cocktail shaker
strainer
champagne saucer

ingredients:

2 oz Bourbon Barreled Big Gin
.5 oz Pierre Ferrand Dry Curacao
.5 oz fresh-squeezed lemon juice
1 egg white


method:

Add all the ingredients to a cocktail shaker, fill it with ice and shake it to chill. Strain into a pre-chilled glass.