EGG SOUR
This classic 1917 Egg Sour delivers a luxuriously creamy texture balanced by the sharp, refreshing zest of fresh lemon juice. The inclusion of a whole egg creates a rich, velvety mouthfeel that elevates this traditional sour into a satisfying and substantial cocktail. Finished with freshly grated nutmeg, the drink offers a sophisticated aromatic profile that perfectly complements the sweet and tart flavors.
Ingredients
- 3 cubes Ice cubes (Originally '3 lumps Ice'. Used for shaking and chilling.)
- 1 tablespoon Superfine sugar (Originally '1 tablespoonful Bar Sugar'. Superfine sugar dissolves best in cold drinks.)
- 1 whole Egg (Use a fresh, pasteurized egg to reduce the risk of foodborne illness associated with raw eggs.)
- 1 whole Lemon (Juiced (approx. 1 ounce of juice).)
- 1 pinch Nutmeg (Freshly grated for garnish.)
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Instructions
- 1In a cocktail shaker, combine the sugar, whole egg, and the fresh juice of one lemon.
- 2Add the 3 ice cubes to the shaker. Seal tightly and shake vigorously for at least 15-20 seconds. This is essential to emulsify the egg and create a creamy texture.
- 3Strain the mixture into a small bar glass or coupe. Grate fresh nutmeg over the top for garnish and serve immediately with a straw.
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This classic 1917 Eggnog recipe from 'The Ideal Bartender' delivers a rich and creamy holiday treat that balances the warmth of brandy and Jamaica rum with the smoothness of fresh milk. A whole egg provides a velvety texture and luxurious mouthfeel, while a dusting of freshly grated nutmeg adds aromatic spice to every sip. Served in a tall glass, this traditional preparation offers a sophisticated and indulgent alternative to store-bought versions.
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