Egg Sour
A sour and citrus cocktail ∙ Dry shake ∙ 5 min ∙ 12.5% ABV ∙
The Egg Sour is a brandy sour of Cognac, orange curaçao, lemon juice, sugar syrup and a whole egg, shaken twice for a silky foam.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Cognac 30 mlOrange curaçao liqueur 30 mlLemon juice 10 mlSugar syrup 5 mlEgg 1 pc
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the chilled glass
- Garnish with an aromatic bitters drop
Tips
- Once the ice is strained out, dry shake hard for 12–15 seconds. The foam forms on this second shake, and cutting it short leaves the drink flat.
History
The Egg Sour belongs to the old family of sour cocktails built on spirit, citrus, and sweetener, a category documented as early as Jerry Thomas's 1862 guide, How to Mix Drinks.
The drink is most commonly associated with Lucius Beebe's 1946 Stork Club Bar Book, which is the source usually credited for popularizing the modern recipe of cognac, orange curaçao, and whole egg.
FAQ
What is an egg sour?
A sour made with a whole egg instead of just the white, giving a richer, custard-like body. This one uses cognac and orange curaçao with lemon juice and sugar syrup, double-shaken and finished with aromatic bitters.
Is an Egg Sour shaken or stirred?
Shaken, twice. The first shake is with ice, to chill and dilute. Then it is strained back into the shaker and shaken hard without ice for 12-15 seconds, which whips the whole egg into a stable foam.
What glass is an Egg Sour served in?
A coupe glass, with the drink strained up and finished with drops of aromatic bitters on the foam.
