The White Cloud floats like its namesake above the glass – a cocktail that combines gin with the freshness of cucumber and citrus without feeling heavy. The blend of floral London Dry Gin, crisp cucumber and a hint of lemon balm results in a drink that tastes of summer but works year-round. The texture is silky, almost frothy, thanks to the egg white, which not only provides stability but also a creamy, almost cloud-like consistency. A drink that surprises because despite its lightness, it has depth.
And this is what you need for the White Cloud
5 cl London Dry Gin
2 cl lemon juice
1.5 cl sugar syrup (2:1)
2 thin cucumber slices (approx. 30 g, plus one for garnish)
6 fresh lemon balm leaves
1 egg white (fresh, approx. 30 ml)
1 splash of soda water (approx. 1 cl, optional for extra lightness)
Here’s what matters
The secret lies in the timing of the egg white: shaking for too short a time results in a watery, unstable texture, while shaking for too long makes the drink thick. The cucumber should not be puréed but only lightly pressed – its juice adds moisture, but the solid pieces would break the foam. Those who prefer a more aromatic drink can briefly rub the lemon balm between their palms before pressing to release the essential oils. The White Cloud is served without ice, but the coupe glass should be ice-cold – a warm rim would immediately destroy the creamy texture.
Variations
- Green Cloud — Replace the cucumber with 3 cl puréed spinach (strained) and reduce the sugar syrup to 1 cl. The colour becomes intense green, the flavour earthier but still refreshing. Pairs well with a gin with a bold juniper note.
- White Cloud Fizz — Instead of soda water, add 3 cl champagne or dry Prosecco. The drink becomes more effervescent and elegant but loses some of its creamy texture. Ideal for special occasions.
Frequently asked questions
Can I leave out the egg white?
Yes, but the drink loses its characteristic creamy texture and will then resemble a classic Sour. Those who don’t want to use raw egg can use 1 cl aquafaba (chickpea water) as a vegan alternative – the result is similar but not quite as stable.
Which gin works best?
A London Dry Gin with a pronounced floral note, such as lavender or chamomile, works best. Gins with an overpowering juniper profile can overpower the cucumber and lemon balm. A gin with a slight citrus component can support the acidity of the lemon juice.
Why does my White Cloud taste bitter?
Probably the cucumber or lemon balm was pressed too hard or left in the shaker for too long. Both ingredients quickly release bitter compounds. Better: Press lightly and mix with the other ingredients immediately.
