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The nose is complex, with the pie spices of the bitters brightened by ginger, lemon oil, and juniper. Egg froth gives the sip a dairy creaminess in texture. Sip is bright sweet and sour, with the chocolate flavors coming up behind. The vanilla in the Tempus Fugit is brought out, combining with the citrus to add Creamsicle notes. The pepper liqueur is surprisingly subtle, quelled I suppose by the egg white, which in fact softens all of the flavors. To temper that softening effect, don’t use too much egg white—if mixing two drinks I’d probably suggest using the white of one egg for both. (The drink works quite well with leaving the egg white out entirely, but then it didn't qualify for the challenge!)

History

Made for the Reddit Original Cocktail Competition, April 2023: Gin & Egg. The required ingredients called to mind a White Lady, so my starting point was wondering what liqueurs might be subbed for the triple sec in that recipe. The odd flavor combo at the heart of the also-classic Twentieth Century cocktail—lemon and chocolate—occurred to me, followed by the inspiration that the chocolate component could be like Mexican chocolate, which often incorporates flavors like cinnamon, chiles, and ginger.
For the name, I asked myself what you might call a White Lady in Mexico.

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From the Knowledge Vault

Advanced Craft Cocktail Theory: Texture

In my previous set of articles I’ve already talked about the effect sugar, acidity, alcohol and bitterness has on the texture of a cocktail. This article will examine other sources of texture, mainly dairy, eggs, and carbonation.

Raw milk, warm from the cow – and yes, we’re going to talk about cow milk here instead of sheep, goat or camel -- is an incredibly complex solution of microscopic fat globules, sugars (namely lactose, a complex sugar made from glucose and galactose), vitamins, white blood cells, and water. Some breeds of cow are less efficient at converting the yellow pigment carotene into Vitamin A, so their milk is more golden in color (interestingly enough, goats, sheep and water buffalo are 100% efficient, so their milk and cheese are always starkly white). Raw milk is also full of bacteria, some of which are responsible for the conversion of lactose to lactic acid (souring), and some of which can be harmful to humans (Salmonella and E. Coli O157:H7, among others). Milk is slightly acidic, at around pH 6.5-6.7.

Read more about Advanced Craft Cocktail Theory: Texture
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Recent Additions

Expansive — Rye, Dark Crème de Cacao, Ancho Reyes chile liqueur, Cranberry bitters, Pomegranate juice, Sherry vinegar
Bayou Streetcar — Brandy, Triple sec, Pineapple juice, Lemon juice
Highly Suspect — Rye, Herbal liqueur, Cassis, Orange bitters, Grapefruit juice, Sherry vinegar
Daily Dose — Gin, Limoncello, Pear liqueur, Grapefruit juice, Sherry vinegar
Thick as Thieves — Irish whiskey, Dry vermouth, Maraschino Liqueur, Cassis, Peach bitters, Brandied cherry

Recent Discussion

Re The Holy Grail, 3 days ago danoman89 commented:
The montenegro absolutely disappears into this drink. Quite tasty, but a little too easy drinking
Re Smoke on the Beach (Jim Kearns), 3 days ago danoman89 commented:
Really quite good
Re Industry Flip (Fred Yarm), 4 days ago danoman89 commented:
Creamy, bitter, and funky. Absolutely lovely
Re The Bellman, 5 days ago Mixin In Ansley commented:
Perfectly balances the sweet, the bitter and the spirit. Elevated.
Re Vancouver, 5 days ago Shawn C commented:
This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.