1 1⁄2 oz Bourbon liqueur, Prichard's Sweet Lucy
1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄4 oz Allspice Dram
1⁄2 oz Simple syrup

Build in a shaker, mime shake to whip the yolk. Add ice. Shake vigorously. Strain into a coupe glass.

Cocktail summary
Posted by ezoh on 7/06/2012
Created by
The Patterson House, Nashville, TN
Is an
authentic recipe

Received recipe from The Violet Hour, Chicago, IL

Not yet rated
4.5 stars
(3 ratings)
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ezoh commented on 7/06/2012:

I'm not 100% sure where this cocktail was first made, but the earliest mention I can find on the internet is from Toby Maloney on eGullet: http://egullet.org/p1698334

I've been able to make something similar without Sweet Lucy by upping the bourbon to 1.25 ounces (I used Bulleit), using 3/4 ounce of an orange liqueur (Torres or Marie Brizard), and adding about 2-3 dashes of Fee's Peach bitters. It's definitely an imperfect substitute since there's brandy involved, but if I suddenly have a spare egg yolk it's what I make when I don't have Sweet Lucy.