One of my favorite springtime drinks is an Egg Sour Cocktail I found in Jerry Thomas’s 1862 Bartenders Guide also in the Official Mixers Manual from 1956. With this cocktail, you actually get protein because, the recipe calls for a whole raw egg along with brandy, orange curacao and lemon juice, It can’t get any healthier for you! I recommend this drink at your next brunch or at your next gathering.
Note. The only difference between the two recipes is the amount of lemon juice. The 1862 version has 3 dashes of lemon juice while the one from 1956 is juice of 1/2 a lemon. Drinks in the 19th century tended to be sweeter hence less juice.
The Egg Sour
1 1/2 oz Brandy ( E & J VSOP )
1 1/2 oz Orange Curacao
Juice of half a lemon ( about 1 oz )
1 teaspoon powdered sugar
Place all ingredients in a cocktail shaker with ice and shake well to emulsify the egg and strain in to a chilled Delmonico glass.