Pussyfoot
ClassicOrange, lemon, and lime juice, shaken with egg yolk. A real 1910s mocktail, egg and all.
Rich and citrus-forward, the egg yolk giving real body and a silky texture under the sharp orange-lemon-lime blend, with grenadine rounding the acidity into something closer to a real sour than a fruit punch.
Ingredients
- 1 oz Orange Juice
- 1 oz Fresh Lemon Juice
- 1 oz Fresh Lime Juice
- 0.25 oz Grenadine
- 1 Egg Yolk
- Orange twist · optional garnish
Method
- 1
Dry shake all the ingredients (no ice) hard to emulsify the egg yolk.
- 2
Add ice and shake again until well chilled.
- 3
Fine-strain into a chilled coupe.
- 4
Garnish with an orange twist.
The Story
The Pussyfoot dates to the early 1910s, invented specifically as a "grown-up" non-alcoholic option at a moment when Prohibition-era temperance sentiment was already reshaping American bar menus — the egg yolk gives it the body and richness a real cocktail would get from spirit, rather than leaving it as thin as a plain juice blend. It's one of the earliest mocktails built with genuine bartending technique (a real shake, a real emulsion) rather than simply a soda poured over ice.
Recipe card
The whole recipe in one shareable image.
