1 1⁄2 oz Gin
1⁄2 oz Lemon juice
1 oz Egg white
1⁄2 t Sugar
Instructions

Dry shake, shake, strain into a chilled coupe

Notes

I prefer the addition of orange bitters to cut down on the "damp" aroma egg white can sometimes give a lighter drink

History

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

Cocktail summary
Picture of Eagle's Dream (Robert Hess)
2014 Kindred Cocktails
Created by
The Savoy Cocktail Book, Robert Hess
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(12 ratings)
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From other users
  • Sometimes this drink is a little sweet for me, but other times it strikes me as delicate and sublime. Feels very elegant. — ★★★★
  • Untried
  • Gin- floral, sour
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