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
Instructions

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
Year
2009
Is an
authentic recipe
Reference

Received recipe from The Violet Hour, Chicago, IL

Curator
Not yet rated
Average
4.5 stars
(3 ratings)
YieldsDrink
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Comments
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.