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SkinnyPupp · 05-13-2019, 12:33 AM

Egg Lemonade, recipe from The Barkeeper's Manual, 1910

Edit: This recipe is actually found in Harry Johnson's new and improved bartender's manual (1888), so predates the one I used. Instructions are essentially the same, and he adds the comment "This is a delicious summer drink of Americans, and is also fancied by the Ladies."

I was browsing through some vintage cocktail books, and came across this interesting variation of the lemonade. The instructions from the book are as follows:

PLAIN LEMONADE.
Use large glass.
Juice one lemon,
Two tablespoonfuls sugar.
Fill the glass two- thirds full of water and the
balance with cracked ice. Shake well and serve
with fruit in season.

EGG LEMONADE.
Use same ingredients as plain Lemonade, add
one raw egg and shake well . Serve with fruit
and straws. This drink is very palatable.

How I made it:

I used the juice of one big lemon (1.5 oz) and matched that 1:1 with simple syrup. Shook it with a lot of cubed ice, and one large rock, for around 15 seconds to break and dilute most of the small ice. I then strained into a protein shaker (Blender Bottle) with one egg, and shook until fully combined. Poured into glass, topped off with some ice and a bit of water. Lemon twist...

The Verdict

Sullivan was right, this drink is very palatable. Takes on a custard like flavour, and reminds me of lemon meringue pie. Absolutely delicious, but the aroma isn't the best. Even though I expressed the lemon twist, it still took on a strong raw egg aroma (I found that this isn't really found in the taste). I threw on a dash of Angostura bitters after a few sips, and that made for IMO a perfect drink.

I made another one the next day, and with the bitters added at the beginning, it's absolutely perfect. I got some decent sized lemons, so they are making some powerful lemonades!

05-13-2019, 12:33 AM	#785
SkinnyPupp Hacked RS to become a mod Join Date: Feb 2002 Location: Sunny Hong Kong Posts: 55,103 Thanked 25,914 Times in 9,108 Posts Failed 1,574 Times in 720 Posts Member's Picture Albums	Egg Lemonade, recipe from The Barkeeper's Manual, 1910 Edit: This recipe is actually found in Harry Johnson's new and improved bartender's manual (1888), so predates the one I used. Instructions are essentially the same, and he adds the comment "This is a delicious summer drink of Americans, and is also fancied by the Ladies." I was browsing through some vintage cocktail books, and came across this interesting variation of the lemonade. The instructions from the book are as follows: PLAIN LEMONADE. Use large glass. Juice one lemon, Two tablespoonfuls sugar. Fill the glass two- thirds full of water and the balance with cracked ice. Shake well and serve with fruit in season. EGG LEMONADE. Use same ingredients as plain Lemonade, add one raw egg and shake well . Serve with fruit and straws. This drink is very palatable. How I made it: I used the juice of one big lemon (1.5 oz) and matched that 1:1 with simple syrup. Shook it with a lot of cubed ice, and one large rock, for around 15 seconds to break and dilute most of the small ice. I then strained into a protein shaker (Blender Bottle) with one egg, and shook until fully combined. Poured into glass, topped off with some ice and a bit of water. Lemon twist... The Verdict Sullivan was right, this drink is very palatable. Takes on a custard like flavour, and reminds me of lemon meringue pie. Absolutely delicious, but the aroma isn't the best. Even though I expressed the lemon twist, it still took on a strong raw egg aroma (I found that this isn't really found in the taste). I threw on a dash of Angostura bitters after a few sips, and that made for IMO a perfect drink. I made another one the next day, and with the bitters added at the beginning, it's absolutely perfect. I got some decent sized lemons, so they are making some powerful lemonades!