Eagle's Dream (Robert Hess)

1 12 oz Gin
12 oz Crème de Violette
12 oz Lemon juice
1 oz Egg white
12 t Sugar
Dry shake, shake, strain into a chilled coupe
I prefer the addition of orange bitters to cut down on the "damp" aroma egg white can sometimes give a lighter drink
This is Robert Hess' preferred version, not the original that appears in the Savoy: 1 Teaspoonful of Powdered Sugar. The white of 1 Egg. The Juice of 1/4 Lemon. 1/4 Crème Yvette. 3/4 Dry Gin. I prefer Hess' recipe--it's not quite as sweet and the violette adds a nicer perfume
2014 Kindred Cocktails
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