White Lady

• Thyme-Infused Cointreau
• 1 cup (40 grams) fresh thyme sprigs, gently bruised
• one 750-milliliter bottle Cointreau
• White Lady
• 1 1/2 ounces (45 milliliters) London dry gin
• 1 ounce (30 milliliters) Thyme-Infused Cointreau
• 3/4 ounce (22.5 milliliters) fresh lemon juice
• 1 teaspoon (5 milliliters) double simple syrup (see note)
• 1/2 ounce (15 milliliters) egg white
• Ice cubes
• 1 orange peel for garnish

1. Combine the thyme and Cointreau in a 1-quart (960-milliliter) canning jar and let sit for 1 week, agitating regularly. Strain the entire mixture through a strainer lined with a coffee filter, set over a bowl. Bottle the infused Cointreau; it should keep indefinitely.
2. Note: To make double simple syrup, combine two parts sugar to one part water in a saucepan over medium-low heat, stirring to dissolve the sugar. Promptly remove the pan from the heat once the sugar is dissolved. (You don't want it to boil.) To store, sterilize a bottle or jar by filling it with boiling water and pouring some over the lid, too. Dump the water out right before you fill with the hot syrup and seal the jar. Let cool before use.
3. Combine the gin, Cointreau, lemon juice, simple syrup, and egg white in your cocktail shaker. Shake without ice until the white is frothy. Add ice cubes and shake again until chilled.
4. Strain into a chilled cocktail glass. Twist the orange peel over the drink, discard the peel, and serve.

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Taken from food52.com/recipes/29785-white-lady (may not work)