The Pussyfoot mocktail is, true to its name, a tribute to stealth: it honors William “Pussyfoot” Johnson, a prohibition crusader famed for his cat-like tread, and it was born in 1920, the very year America went dry. Orange and lemon bring bright, fresh acidity, grenadine adds a soft pomegranate sweetness, and a hard-shaken egg yolk wraps everything in a silky, velvety body that drinks far richer than any juice.
Shake one tonight and discover just how satisfying an alcohol-free classic can be.
Recipe & How to Make
Ingredients
Recipe no.125
- Orange Juice — 1 oz (30ml)
- Lemon Juice — 1/3 oz (10ml)
- Grenadine Syrup — 1 tsp (5ml)
- Egg Yolk — 1
※ 1 tsp = one bar spoon
※ This recipe uses raw egg yolk. To reduce the risk of salmonella, we recommend using pasteurized eggs.
7 Recommended Grenadine Syrup brands
Directions
Separate the egg yolk into a small bowl. If possible, use freshly squeezed orange juice.
Add the orange juice, lemon juice, grenadine syrup and egg yolk to the shaker and mix well, then add ice.
Shake well, then strain into the glass. Because it contains egg yolk, shake harder or longer than usual.
・Technique ｜ Shake
・Glass ｜ Cocktail Glass
・ABV ｜ 0%
・Best Enjoyed ｜ All Day / After Dinner
Pussyfoot ｜ Details & Video
Origin
Photo | William E. “Pussyfoot” Johnson
William E. Johnson, born in New York in 1862, was a journalist and tireless campaigner against alcohol. In 1906 he was appointed a special officer to fight the illegal liquor trade in Indian Territory, now Oklahoma, where he often worked undercover.
His cat-like stealth in tracking suspects earned him the nickname “Pussyfoot.” In 1920, Robert Vermeire of London’s Embassy Club named this alcohol-free drink after him, a fitting tribute to a famous teetotaler.
Features & Taste
The Pussyfoot balances freshness and richness. Sweet orange, sharp lemon and deep grenadine layer together, while the egg yolk wraps them in a silky, velvety texture.
The first sip feels light and fruity, then a gentle richness lingers on the finish. Vermeire’s 1922 recipe used egg white and mint, while today’s yolk version is wonderfully creamy. I always shake it hard and long, because that’s what turns the yolk smooth.
Points, Twists & Food Pairings
Tips for Making It
- Dry shake first. First, put the ingredients into a shaker and stir well with a bar spoon or similar utensil. A common mistake is to immediately add ice and shake for only a short time. This can result in the egg yolk not being completely mixed, leaving a layer of egg behind. First, shake without ice, and once the egg yolk is completely mixed, add ice and shake again to chill.
- Double strain for silkiness. Strain through a fine mesh strainer as you pour to catch any bits of egg. I always double strain this one, because it’s the secret to a truly velvety texture.
- Use fresh ingredients. A fresh egg and freshly squeezed orange juice make all the difference. This recipe uses raw egg yolk, so to reduce the risk of salmonella, we recommend using pasteurized eggs.
Twists
- Vermeire’s Mint Touch: Shake in a few fresh mint leaves, a nod to the 1920 original. The mint adds a cool, herbal lift to the rich, fruity base.
- Lemon & Lime Split: Replace half the lemon juice with lime juice. The lime brings a sharper, zestier edge that brightens the yolk’s richness.
- Long Pussyfoot: Serve it over ice in a Collins glass and garnish with an orange slice. It becomes a lighter, more refreshing drink for daytime.
Food Pairings
- French toast: Its eggy, buttery sweetness echoes the yolk, while the citrus cuts through the richness for a perfect brunch match.
- Ham & cheese croissant: Salty ham and buttery pastry balance the drink’s fruity sweetness, and the lemon keeps each bite fresh.
- Fresh fruit salad: The fruit echoes the orange and grenadine, making a light, colorful pairing for a sunny afternoon.
Recipe video
- Recipe video ｜ Ryo’s Non-Alcoholic Story Channel Home
Pussyfoot Mocktail: Classic 4-Ingredient Alcohol-Free Recipe
Make the Pussyfoot mocktail, a 1920 classic of orange, lemon, grenadine and egg yolk. A smooth, creamy 4-ingredient alcohol-free drink with a fun history.
タイプ: Mocktail
料理: British
キーワード: Pussyfoot mocktail, Pussyfoot drink, non-alcoholic cocktail, egg yolk mocktail, Prohibition era mocktail, alcohol-free classic, grenadine mocktail
レシピー歩留まり: 1 drink
準備時間: PT4M
所要時間: PT4M
レシピー材料:
- Orange Juice — 1 oz (30ml)
- Lemon Juice — 1/3 oz (10ml)
- Grenadine Syrup — 1 tsp (5ml)
- Egg Yolk — 1
レシピーの説明:
Prepare:
- Separate the egg yolk into a small bowl. If possible, use freshly squeezed orange juice.
Combine:
- Add the orange juice, lemon juice, grenadine syrup and egg yolk to the shaker and mix well, then add ice.
Shake:
- Shake well, then strain into the glass. Because it contains egg yolk, shake harder or longer than usual.
