Pussyfoot Mocktail

Before you start

The Pussyfoot is a Prohibition-era alcohol-free drink that has resurfaced in modern bar books. Its trick is an egg yolk, shaken with three citrus juices and grenadine until the drink turns creamy, pale coral and almost custard-smooth, a little like a sophisticated orange cream. Origin stories about its name vary, and none are certain, but the drink itself has a well-known shape.

The yolk needs care. It is never cooked, so use a pasteurized shell egg, which looks and behaves like a normal egg but has been gently heat-treated in the shell. A long dry shake emulsifies the yolk with the juices before ice goes in, and a fine strainer catches any stringy bits. Done well, the drink is rich without being heavy, and the lime keeps it bright.

Ingredients

• 60 ml (2 oz) fresh orange juice
• 15 ml (½ oz) fresh lemon juice
• 15 ml (½ oz) fresh lime juice
• 10 ml (⅓ oz) grenadine
• 1 egg yolk — from a pasteurized large egg
• 5 ml (1 tsp) simple syrup — optional
• 1 cup (about 150 g) ice cubes — for shaking
• 1 orange twist — for garnish

Method

1. Chill the coupe in the freezer or fill it with ice water while you prepare the drink.
2. Separate the pasteurized egg, dropping the yolk into the shaker. Remove any shell fragments and save the white for another use.
3. Add the orange, lemon and lime juices, grenadine and syrup if using.
4. Seal the shaker and dry shake hard for 15 seconds to emulsify the yolk. The mixture should look uniformly creamy with no streaks of yolk.
5. Add ice and shake again for 10 to 12 seconds until the shaker is very cold.
6. Empty the glass and double-strain the drink through the Hawthorne and fine strainers into it.
7. Express the orange twist over the surface and drop it in or perch it on the rim. Serve right away.

Tips for success

• Pasteurized shell eggs are sold in many supermarkets next to regular eggs and are usually marked with a stamp on the shell.
• Shake the yolk without ice first. Cold makes the fat in the yolk stiffen, and it emulsifies poorly.
• A small pinch of freshly grated nutmeg on top leans into the creamy, custard-like flavor.

Substitutions

Egg yolk

Leave it out for a much lighter, clearer citrus drink. A tablespoon of heavy cream gives some richness but not the same velvety texture.

Grenadine

Raspberry or pomegranate syrup works at the same measure and keeps the coral color.

Orange juice

Tangerine or mandarin juice is sweeter and more aromatic; reduce or skip the syrup.

Variations

Pussyfoot fizz

Strain into a tall glass over ice and top with 60 ml soda water for a lighter, longer drink.

Whole-egg Pussyfoot flip

Use a whole pasteurized egg instead of just the yolk and dry shake for 20 seconds for a frothier, airier drink.

Troubleshooting

The drink tastes eggy

The yolk was not fully emulsified, or the drink warmed up. Dry shake longer, shake hard with plenty of ice, and serve immediately.

There are stringy bits in the glass

Those are the chalazae, the cords attached to the yolk. Double-strain through a fine strainer to remove them.

It is too sour

Add the 5 ml of simple syrup, or use a sweeter orange. The yolk also mellows acidity once properly emulsified.

Storage

Serve immediately and do not make ahead. Any drink containing raw egg should be refrigerated if not consumed promptly and should not sit at room temperature for more than 2 hours; it is best discarded if not finished.

Safety notes

Contains a raw egg yolk. The FDA recommends pasteurized shell eggs or pasteurized egg products for drinks and dishes served with raw or undercooked egg. Contains egg, a common allergen.