Mississippi Sour

23 oz Brandy, Pierre Ferrand 1840
23 oz Bourbon, Old Fitzgerald (bottled in bond)
23 oz Jamaican rum, Wray & Nephew Overproof Rum (or other traditional rum)
23 oz Lemon juice
2 t Sugar (superfine)
1   Egg white (optional)
1   Cherry, Marasca (as garnish)
Shake, double strain, goblet, garnish.
Derivative of the Mississippi Punch from Jerry Thomas (1862). Brand recommendations by Andrew Willett.
Similar cocktails
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  • The Monastic Sour — Bourbon, Chambord, Bénédictine, Egg white, Lemon juice, Simple syrup
  • Fetal Position — Rye, Sorel liqueur, Calvados, Bitters, Brandied cherry, Egg white, Lemon juice, Maple syrup
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  • Twelve Mile Limit — Light rum, Rye, Brandy, Lemon juice, Grenadine, Lemon zest
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  • Twelve Mile Limit (Matt Robold) — Martinique Rum, Rye, Apple brandy, Lemon juice, Grenadine, Lemon peel
  • Cunningham — Blended Scotch, Cherry Liqueur, Bénédictine, Brandied cherry, Lemon juice, Blood Orange Juice, Blood orange peel
  • Fire and Blood — Islands Scotch, Oloroso sherry, Amer Picon, Cherry Liqueur, Cayenne tincture, Cherry, Blood Orange Juice, Blood orange peel
  • Aviation #1 — Applejack, Cassis, Absinthe, Lime juice, Simple syrup


I like the part where the egg

I like the part where the egg white is optional. I guess those who use it in the drink can call it a health drink.
Either way, this looks amazing and something that I should try out.

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Zachary Pearson's picture

The latest CDC estimates are

The latest CDC estimates are that out of 45.5 billion non-pasteurized eggs produced each year in the US, 2.2 million of them are infected with salmonella, which is a rate of .000048, or 1 in 20681. At the average consumption rate, this is about 1 contaminated egg every 84 years.

Unless you're very young (in which case, you can't read this and shouldn't be drinking anyway), very old, or immune compromised, drinking a raw egg white probably won't hurt you. You've got a much better chance of getting salmonella from "pooled eggs" in restaurants - think running a case of eggs through a paint shaker and straining out the shells - or chickens, where it occurs in 1 out of every 250 of them.

Besides, egg whites aren't really optional in drinks that call for them. They texturize cocktails, and reduce the perception of acidity without additional sugar. I'd cut the acidity in half if you're not going to use them.



DrunkLab's picture

I marked the egg white as

I marked the egg white as optional because the source for this drink did. I generally go with egg whites in sours unless they're certain fizzes (where the carbonic acid and bubbles neutralize the acidity somewhat, through magic) or I don't feel like cracking open an egg.

Zachary Pearson's picture

Rafa, I saw the optional flag


I saw the optional flag at the link. What do you make of her punch recipe there? It seems awfully small (54 ounces in a 256 oz punchbowl) and strong (about 48 proof).