Eagle's Dream

Presenting the Eagle’s Dream:

• 1 egg white
• 2 ounces London dry gin
• 1 ounce Creme Yvette or Creme de Violette
• 1 teaspoon simple syrup
• Juice of 1/4 Lemon

Shake in an iced cocktail shaker, strain and serve in a cocktail glass with a brandied cocktail cherry

This recipe comes from the 1927 cocktail book Barflies & Cocktails and through the magic of the Internet you can read it.

It calls for either Creme Yvette or Creme de Violette, and I happen to have both. I don’t think they are actually interchangeable, as Yvette has a much more purple/reddish hue and a different flavor.

I happened to lay my hands on the Haus Alpenz Violette first so that is what I used.

I was expecting something on the line of an Aviation, but this drink tastes very different. If I had the time to play with drinks until they were perfect, I would have added a bit more simple syrup as the drink had a slight medicinal taste, but it wasn’t a bad cocktail. I do like cocktails with an egg white as they add a really creamy mouth-feel, but if I had to choose I would have preferred a Pink Lady.

If I gave half stars I would consider 3.5 for this one, but since I don’t it gets rounded down to a 3.

I did garnish it with my homemade brandied cherries, and since I like them so much I used two. (grin)