How to make a white lady with aquafaba

• 40 ml gin
• 20 ml triple sec
• 20 ml lemon juice
• 20 ml cane sugar syrup
• 20 ml VERY AQUAFABA, chilled
• A cocktail or margarita glass, and a few dried flowers for the garnish

This build has two alcoholic components: 40 ml of gin and 20 ml of triple sec. With the lemon and syrup, that gives you a 100 ml base before the 20 ml of aquafaba goes in.

1. Pour the gin, the triple sec, the lemon, the syrup and the aquafaba straight from the fridge into the shaker.
2. Shake hard without ice. This first shake builds the foam, and the liquid comes out pale and thick.
3. Add 8 to 10 ice cubes and shake again, until the shaker frosts on the outside.
4. Strain into the cocktail or margarita glass. There's no ice in the glass, so the drink goes out as cold as the second shake left it.
5. Scatter a few dried flowers on the head.

There is no ice in the serving glass to support the presentation. The foam sits directly on the drink, with the dried flowers on top, so you can read the result immediately. If the garnish sinks, go back to the dry shake and the temperature of the aquafaba before changing anything else.

Gin, triple sec, lemon and syrup can share one bottle before service, and every sour on the list can be pre-batched the same way. That makes the order a 100 ml base pour plus 20 ml of chilled aquafaba. Add the aquafaba only when you are ready to shake, so the head is built for that drink rather than sitting in the batch. The white lady process sheet keeps the five steps on one page.

A 1L Tetrapak covers 50 white ladies. Once opened, keep it at 2 to 6 °C and use it within 3 to 4 days. If your menu can move through those 50 drinks in that time, liquid keeps the station simple.

If the white lady is a slower seller or an occasional event drink, powder waits more comfortably between services. Use 1.3g with 20 ml of water per drink; a 200g pouch makes 150. The white lady quantity calculator scales the whole recipe when you know the number of serves.