This Egg Sour cocktail recipe is smooth and richly layered, built on brandy and whole egg for a slightly unusual take on a classic sour. Lemon’s tartness and orange curaçao’s sweetness come together in near-perfect harmony, landing somewhere close to a Western take on tamagozake (Japanese egg sake).
Recipe & Directions
Ingredients
Recipe no.018
- Brandy ー 1 oz (30ml)
- Orange curaçao ー 2/3 oz (20ml)
- Lemon juice ー 1/2 oz (15ml)
- Sugar ー 1 tsp
- Whole egg ー 1
- 1 tsp = one bar spoon’s worth
Instructions
Crack the egg into a shaker and beat it well. Then add the brandy, orange curaçao, lemon juice, sugar, and ice.
Shake well — since egg is involved, shake a little harder or for a bit longer than usual. Strain into a glass, and it’s ready to serve.
- Technique ｜ Shake
- Glass ｜ Sour Glass / Champagne Glass
- ABV ｜ approximately 18–19%
- Best Enjoyed ｜ As a digestif / At a club
- Style ｜ Sour
Characteristics & Points of Egg Sour
Characteristics & Flavor
Here’s the connection most people miss: Egg Sour is a Western cousin of tamagozake, Japan’s traditional egg sake. Several brandy-based egg cocktails exist, but orange curaçao sets this particular version apart.
Egg Sour is a brandy-based cocktail known for smooth, richly layered flavor. A whole egg gives it an exceptionally silky texture that sets it apart from other sour-style cocktails — egg’s proteins and fats actually create that body, not just the shaking technique.
Brandy’s rich aroma meets orange curaçao’s gentle sweetness and lemon juice’s bright acidity, coming together with the egg’s richness in genuine harmony. Sweetness, tartness, and richness combine into something refreshing yet full-bodied.
Shaken well, Egg Sour develops a light, airy foam for a soft, dessert-like mouthfeel, and a touch of sugar rounds out the flavor. The real trick is shaking for foam rather than cold — I always prioritize texture here. It’s a better pick for closing out the night than a first drink.
Since this recipe uses raw egg, pasteurized eggs are recommended for anyone concerned about salmonella risk.
Points, Twists & Food Pairings
- Best Pairings・・・Try it with vanilla panna cotta, shortbread cookies, or a citrus tart — the egg’s richness pairs beautifully with buttery, sweet bites.
- Mixing Tip・・・Whisk the egg alone in the shaker first before adding other ingredients; this helps it blend smoothly and builds a finer foam.
- Easy Twist・・・Swap orange curaçao for triple sec for a lighter citrus note, or use egg white only for anairier, less rich texture.
- Drinking Note・・・Since it contains raw egg, use pasteurized eggs if possible, and drink it fresh rather than letting it sit for long.
