Eagle's Dream
Gin, violet liqueur and lemon with egg white. From Hugo Ensslin's 1916 book.
Shaken · Coupe · Advanced · about 3 minutes · about 15% ABV
Ingredients
- 45 ml Gin
- 15 ml Crème de violette
- 15 ml Fresh lemon juice
- 7.5 ml Sugar syrup
- 1 Egg white
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Pour 15 ml crème de violette into the shaker
- Add 15 ml fresh lemon juice
- Pour 7.5 ml sugar syrup into the shaker
- Add 1 egg white
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Dry-shake for a pale lilac foam.
About the Eagle's Dream
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Eagle's Dream FAQ
What's in an Eagle's Dream?
45 ml gin, 15 ml crème de violette, 15 ml fresh lemon juice, 7.5 ml sugar syrup, 1 egg white, garnished with lemon twist.
How strong is an Eagle's Dream?
About 15% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir an Eagle's Dream?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve an Eagle's Dream in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
