Parson's Special
Breakfast as cocktail
Egg yolk gives fresh orange juice a custard-like richness, sharpened by a flash of grenadine. A Savoy curiosity that actually works — breakfast meets cocktail.
Ingredients
- 3 oz Fresh Orange Juice
- 4 dashes Grenadine
- 1 Egg Yolk
Method
Combine orange juice, grenadine, and egg yolk in a shaker with ice. Shake vigorously until the yolk is fully incorporated. Strain into a chilled cocktail glass.
Documented in Harry Craddock, The Savoy Cocktail Book, 1930 — orange juice, grenadine, and egg yolk shaken together. Per Slurrp and verified primary sources. Notes: non-alcoholic; the drink appears in Craddock's non-alcoholic cocktails section; no documented origin story or "Mr. Parsons" attribution exists beyond the drink's name. Was included on the IBA official list in 1993 but removed by 2004 and is no longer recognized. Bar Necessities' formula matches the historical recipe.