Pussyfoot Cocktail
Dry shake ∙ 5 min ∙
The Pussyfoot Cocktail is a non-alcoholic mocktail of orange, lemon, and lime juice with mint, grenadine, and egg yolk, double-shaken and served long over ice. The double shake whips it into a frothy, velvety body, with tart citrus cutting through the richness and a faint minty lift on the finish.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Fresh mint leaves 7 pcsOrange juice 120 mlLemon juice 15 mlLime juice 15 mlGrenadine syrup 15 mlEgg yolk 1 pc
- Strain back into the shaker
- Dry shake (without ice)
- Fine strain into the ice-filled glass
- Garnish with an orange slice
Tips
- Bruise the mint leaves lightly in the first shake rather than shredding them, so the drink stays clean and doesn't turn green or bitter.
- Shake hard with ice first to chill and mix, then dry shake to fully emulsify the egg yolk before fine straining.
- Fine strain into the ice-filled glass to keep any mint fragments or foam clumps out of the final pour.
History
The Pussyfoot is a Prohibition-era mocktail created around 1920 by the Belgian bartender Robert Vermeire at London's Embassy Club and recorded in his 1922 book Cocktails: How to Mix Them. It is named after William "Pussyfoot" Johnson, the American anti-liquor campaigner whose nickname came from the cat-footed stealth of his raids as a lawman in the Oklahoma Territory. Built from orange, lemon and lime juice with grenadine and an egg yolk, it gave temperance-minded drinkers a bar-quality drink without spirits.
FAQ
What is in a Pussyfoot Cocktail?
A Pussyfoot Cocktail is made with fresh orange, lemon, and lime juice, mint leaves, grenadine syrup, and an egg yolk, double-shaken and strained over ice. It is entirely non-alcoholic, garnished with an orange slice, and served in a Collins glass.
Why does a Pussyfoot Cocktail use egg yolk?
The egg yolk gives the drink a silky, rounded body that a purely juice-based mocktail would otherwise lack, standing in for the texture a spirit normally provides. Double shaking, first with ice, then dry, fully emulsifies the yolk into the citrus for a smooth, lightly frothy finish.