This Is It is the little brother of the White Lady – less sweet, more citrus. The egg white makes it creamy without any cream or milk involved. The trick lies in dry shaking: first without ice, then with crushed ice, so the foam stays stable and doesn’t taste like omelette. A drink that, after two sips, says: That’s exactly what I wanted.
And this is what you need for the This Is It
4 cl London Dry Gin
2 cl Triple Sec
2 cl lemon juice (freshly squeezed)
1 egg white (approx. 30 ml, room temperature)
What matters
The egg white must be at room temperature, otherwise it will separate while shaking. If you don’t want to use a raw egg, use pasteurized liquid egg white from a carton – it tastes more neutral and is more hygienic. The ‘dry shake’ is crucial: without it, the foam will be flat and watery. Crushed ice cools faster than cubes, so only use a small handful – too much ice will unnecessarily dilute the drink.
Variations
- This Is It (vegan) — replace the egg white with 1 cl Aquafaba (chickpea brine). Aquafaba foams like egg white, but needs 20 seconds of dry shaking until it becomes properly creamy.
- This Is It (with grapefruit) — replace the lemon juice with 1.5 cl grapefruit juice and 0.5 cl lemon juice. The drink becomes more tart and less sour – ideal for Gin with citrus notes.
Frequently Asked Questions
Why does the drink taste like egg white?
If the drink tastes like egg, the egg white wasn’t shaken long enough. At least 10 seconds, until it is properly foamy. Alternatively, use pasteurized liquid egg white – it’s more neutral in taste.
Can I make the drink without egg white?
Yes, but the foam will be missing. The drink will then be clearer and less creamy. For a similar texture, add 1 cl cream or coconut milk – but don’t use dry shaking in this case.
Which Gin works best?
A London Dry Gin with distinct juniper and citrus notes. Floral or spicy Gins will overpower the egg white. For a more tart version, choose a Gin with a slight bitterness (e.g., from angelica root).
