The Eagle isn’t one of the better-known cocktails. It uses raw egg, which is a little scary in this day and age to many people (and particularly to bars with lawyers), but you can use an egg substitute instead for safety.
It also uses Creme de Violette, which no one’s thought of much in years, but that just makes you the coolest person around for knowing about it. If you’re wondering what creme de violette is and whether it tastes like flowers, it’s a liqueur with either natural or artificial violet flower flavoring in a brandy base.
It tastes floral with a touch of sweetness. If you’ve ever tasted old-fashioned violet candies, that gives you an idea of the flavor of this liqueur.
Other versions of this recipe call for Parfait d’Amour rather than creme de violette. Parfait d’Amour is a liqueur made from a curacao base.
The DeKuyper version of it tastes much like creme de violette, while the Lucas Bols brand tastes more of rose petals, almond and vanilla.
The Eagle cocktail recipe blends gin with creme de violette and sweet lemon. It calls for a raw egg, but if you're concerned, you can use an egg substitute or leave it out.
- 2 ounces gin
- 3/4 ounce creme de violette
- 1 ounce lemon juice
- 1 teaspoon of sugar
- 1 egg white or the equivalent of an egg substitute
- Pour all ingredients into a cocktail shaker, without ice.
- Shake vigorously until you feel sure the egg has broken up completely.
- Add a big scoop of ice to the cocktail shaker.
- Shake vigorously again
- Strain everything into a wine glass.