A sweeter variant on the classic Whiskey Sour, curaçao and brandy, along with a whole, raw egg, make this a distinctive drink.
Egg Sour from Jeremy Thomas' Bartending Guide or How to Mix Drinks -- original source of recipe, out of copyright
- Serves: 1
- 1 teaspoonful of powdered sugar
- 3 dashes of lemon juice
- 1 pony of curaçao
- 1 pony of brandy
- 1 raw egg, whole
- 2 or 3 small lumps of ice
- Combine ingredients in cocktail shaker
- Shake well
- Strain into Old fashioned glass
- Garnish with lemon wedge or slice
RAW EGG WARNING
Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, through pasteurization or another approved method.