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.
- 1 part Brandy or Cognac
- 1 part Orange curaçao
- 1 whole Egg
- 2 tsp Simple syrup
- 3 dashes Lemon juice
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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- Egg Sour at PUNCH