Name: Egg Sour
Total time: 2 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 30 ml Orange Curaçao; 10 ml Lemon juice; 5 ml Sugar syrup 'rich' (2:1); 1 whole Egg (white and yolk)

Ingredients

1 fl oz

Cognac (brandy)

1 fl oz

Ferrand Dry Curaçao liqueur

¹⁄₃ fl oz

Lemon juice (freshly squeezed)

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

1 whole

Egg (white & yolk)

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of float 3 small dashes Angostura bitters on surface of drink.

Method

SHAKE all ingredients with ice and strain back into shaker.

DRY SHAKE (without ice).

FINE STRAIN into chilled glass.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

18.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg (white & yolk) — Eggs

Comments & Discussion

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Chris Dimal 15w

In spite of a low amount of lemon juice, it is incredibly balanced indeed. I again had this with Marie Brizard Orange Curacao and Ferrand Curacao, they are both great, though the Ferrand as always, had this incredible subtlety of aromatic orange ribbons, helped by the larger amount.

Nata Niki 1y

Purely accidentally confused Orange Curacao with Apricot Brandy. Is also not bad.

G. M. Genovese Premium Member 2y

At first, I felt this was missing some sweetness and mouthfeel. But, after downing it in 3 sips, I can see its appeal. The orange and cognac flavors are still bright and vibrant on my palate minutes after the last sip.

Chris Dimal 3y

I absolutely concur with the review. I used an aged French Grape Brandy, and it still was wonderful. The tiny bit of bitters completes it.

Matthew Tait 4y

This might be of very niche interest, but since you mention the drink's origins being murky... The drink is mostly noted as coming from the 1946 Stork Club Bar Book, but it actually goes much further back. Non-alcoholic Egg Sours appear in some very early bar guides like O.H. Byron's. But as far as I can tell this version that includes brandy and Curacao dates at least from the 1888 Police Gazette bar guide. And it's very nice!