EGG SOUR

Name: EGG SOUR
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.)

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.)

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.