Photo: Claire LowerHappy hour with 3 ingredientsHappy hour with 3 ingredientsThe weekly beverage column with super simple but delicious libations.
While I love a good Bloody Mary, I tend to think of it as a liquid appetizer that is best eaten before eggs. However, the white lady is a cocktail that I could drink for breakfast. It’s light, light, citric and sour – everything you could want for a rich and heavy brunch. You can do it with an egg white, but usually not, simply because it adds an extra step and I’m rarely interested in doing more than the bare minimum (at least when making drinks for myself).
Thankfully, this is a drink that shines without a fuss. Gin, citrus, and some sort of orange liqueur are all you need, but my favorite iteration of the gin drink is this David Lebovitz recipewho used dry Curaçao by Pierre Ferrand. The PF Curaçao is made from bitter, green-skinned oranges – rather than the usual sweet and / or sour ones – which keeps it nice and “dry”.
The only change I’ve ever made to David’s recipe is the lemon juice. Whenever Meyer lemons are available, I will always choose one over a traditional yellow lemon. In combination with Curaçao, the sweeter, more floral taste of the Meyer lemon gives the drink a cheerful orange flesh quality that I love. (A protein only improves this quality, Click here if you want to follow this procedure.)
To make this slightly invigorating, refreshing classic cocktail, you will need:
- 2 ounces gin
- 1 ounce of fresh Meyer lemon juice
- 1 ounce Pierre Ferrand dry Curaçao
Pour everything into an ice-filled shaker (or large cube) and shake until cool. Strain into a chilled coupe glass and garnish with a strip of bowl, if you like. I found it wasn’t necessary – the Meyer lemon juice has such an intoxicating, botanical scent that I usually don’t miss the side dish.
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