Scottish bartender Mal Spence, of the Kelvingrove Café in Glasgow, created the Embassie—a play on Harry MacElhorne’s classic cocktail, the White Lady. At Harry’s New York Bar in Paris during the 1920s, MacElhorne made several versions of the White Lady but ultimately settled on a mixture of gin, Cointreau, lemon juice, and an optional egg white.
In the Embassie, Spence swaps Cointreau for equal-parts Cocchi Americano and yellow Chartreuse. The result is a boozy botanical, aromatic, and zesty concoction.
Ingredients
.75 oz
GIN
.75 oz
BIANCO/BLANC VERMOUTH, Preferably Cocchi Americano
.75 oz
YELLOW CHARTREUSE
.75 oz
LEMON JUICE, Freshly squeezed
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