The original white lady recipe in Harry Craddock's "Savory Cocktail Book," published in 1930, doesn't contain any egg whites. However, almost every recipe you'll find after that inexplicably does. Maybe it's because bartenders learned what I learned: While a white lady made without egg white (a gin sidecar, essentially) is a great drink, one made with egg white is absolutely sublime. <br /> <br />I've taken a few other liberties with this drink, but my favorite has to be the addition of the thyme-infused Cointreau.

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