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 (2:1); 1 whole Egg (white and yolk)

Egg Sour
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Glass:

Serve in a Coupe glass

Ingredients:
1 fl oz	Cognac (brandy)
1 fl oz	Ferrand Dry Curaçao
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)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of float 3 small dashes Angostura bitters on surface of drink.

How to make:

SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into chilled glass.

Allergens:

Recipe contains the following allergens:

Egg (white & yolk) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A well-balanced sour with brandy and orange zestiness shaken with a whole egg. Try it. This combo is tastier than it sounds.

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History:

A vintage cocktail of unknown origin.

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

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Nata Niki

11th October 2024 at 21:10

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

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G. M. Genovese

2nd June 2024 at 16:32

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.

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Chris Dimal

12th July 2023 at 09:28

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.

2

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Matthew Tait

19th October 2021 at 15:58

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!

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