First, just a reminder that Sunday, April 24, 2011, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.
1 Teaspoonful of Powdered White Sugar. (I skipped the extra sugar)
3 Dashes of Lemon Juice. (Very generous 3 dashes Lemon Juice. OK, really the juice of 1/2 small lemon, about 1/2 oz)
1 Liqueur Glass of Curacao. (1 1/2 oz Clement Liqueur Creole Shrubb)
1 Liqueur Glass of Brandy. (1/2 oz Germain-Robin Craft Method Brandy, 1/2 oz Germain-Robin Coast Road Reserve Brandy, 1/2 oz Osocalis Alambic Brandy)
1 Egg. (1/2 large egg)
2 or 3 small Lumps of ice.
Shake well and remove the ice before serving. (Garnish with drops of Angostura Bitters.)
Right, I couldn’t even make a whole drink by combining 2 of the comically small, yet delicious, Brandy samples sent to me by Germain-Robin. I had to throw in a little Osocalis, sorry about that Germain-Robin. I understand smaller distilleries must struggle with sample requests, but how about enough to wet your tongue?
I couldn’t see the need for any extra sugar in a drink that is already half “Curacao” and only has “3 dashes Lemon Juice”. It certainly wouldn’t qualify as “Sour” if made to those specifications.
We only had “Extra Large” eggs at the moment, so using a whole egg seemed a little excessive.
On the whole, this is a tasty Egg Sour, I liked this drink quite a bit. I would definitely make it again for myself or even for a customer.
A lot of times, I find modern cocktail mixers will throw Lemon Juice into Flips, even though drinks in the “Flip” category traditionally contain no Citrus. I guess, thinking about it, what they’re making are Egg Sours for their customers. Tasty, but not a Flip.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.