Pussyfoot
Classic-era composed
Mint-forward, three-citrus, egg-yolk-bound — the only mocktail that reads as a legitimately 'composed' drink from the classic cocktail era. Named for William 'Pussyfoot' Johnson, an ardent American prohibitionist.
Ingredients
- 7 leaves Fresh Mint
- 4 oz Fresh Orange Juice
- 1/2 oz Fresh Lemon Juice
- 1/2 oz Fresh Lime Juice
- 1/2 oz Grenadine
- 1 Egg Yolk
Method
Combine mint, juices, grenadine, and egg yolk in a shaker. Shake with ice. Strain back into the shaker. Dry-shake without ice to emulsify the yolk. Fine-strain into an ice-filled Collins glass. Garnish with an orange slice.
Pussyfoot — origin unclear; Difford’s Guide attributes it to Robert Vermeire at the Embassy Club, London (c.1920), though this lacks primary-source documentation. Named after William E. "Pussyfoot" Johnson (1862–1945), the American Prohibition advocate. A non-alcoholic Pussyfoot also appears in Harry Craddock’s Savoy Cocktail Book (1930). Modern recipe: fresh mint, citrus juices, grenadine, and egg yolk. Per Difford’s Guide #1620. Not on the IBA official cocktail list.