Egg Sour

Egg Sour classic cocktail with brandy, orange curaçao, a whole egg, simple syrup, and lemon juice

The Egg Sour is a classic from the 1946 Stork Club Bar Book by Lucius Beebe. It’s the simple, no-frills ancestor to a whole family tree of eggy descendants.

It has a pleasant orange-cream flavor that’s further enhanced by the nutmeg and bitters. Keep a light hand with the bitters, though; too much can overpower this delicate drink.

Ingredients

Instructions

Vigorously shake all ingredients (except the nutmeg and bitters) with ice. Double-strain through a fine mesh strainer into a chilled cocktail glass. Garnish with a dusting of grated nutmeg and a few drops of bitters. You can drag a toothpick through the bitters for a pretty effect.

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