The Eagle’s Dream Cocktail
The Eagle’s Dream can be found in Harry Craddock’s The Savoy Cocktail Book from 1930. The cocktail utilizes violet liqueur and egg white. The resultant drink is a pale blue sky with a white, foamy cloud.
Using eggs requires a little extra time if it is going to work properly. First, only use fresh eggs that have been refrigerated and dry shake the cocktail without ice to emulsify the egg and get it to mix with the other ingredients. If you separate the egg into a small bowl before adding it to the shaker, you can easily check for bits of egg shell, ensure that the egg is fresh, and whip it lightly with a fork which will assist with the emulsifying process. (for more on using eggs in cocktails, see: How to Mix Drinks and the Clover Club Cocktail) It’s a little extra work, but it is worth it. And, no, your cocktail will not taste like egg. What the egg will do is thicken the drink slightly and meld the ingredients as no other method can. Also, it will create that beautiful, foamy white head atop the drink.
1 egg (white only)
½ oz Fresh Lemon Juice
½ tsp. Sugar (simple syrup)
1 ½ oz Gin (Hayman’s Old Tom)
½ oz Violet Liqueur (Créme de Violette)
Dry shake ingredients for a good 20-30 seconds then add ice and shake normally. Double strain into a chilled cocktail glass. No garnish.
The original recipe called for Créme Yvette but, having none in the house, I used Créme de Violette instead which imparts a lighter floral note and is less sweet than Créme Yvette. The finished drink is as light and fluffy as it looks and never fails to impress.
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