Non-alcoholic recipe
Pussyfoot — Grenadine & Soda Variation
A modern citrus-and-grenadine Pussyfoot interpretation with pasteurized egg white for a soft foam and soda for lift.
Ingredients
- 60 ml orange juice
- 20 ml fresh lemon juice
- 10 ml grenadine
- 25 ml pasteurized egg white
- 30 ml soda water
Preparation
Add 60 ml orange juice, 20 ml fresh lemon juice, 10 ml grenadine and 25 ml pasteurized egg white to a shaker. Shake without ice for about 10 seconds to emulsify, then add cubed ice and shake again until cold. Fine-strain into a chilled highball glass and slowly add 30 ml chilled soda water. Garnish with an orange twist.
Glassware
Chilled highball glass
Garnish
1 thin orange twist
History
In his 1922 book Cocktails: How to Mix Them (p. 52), bartender Robert Vermeire presents a Pussyfoot recipe as his own tribute to temperance campaigner William E. ‘Pussyfoot’ Johnson. That printed formula uses lemon and orange juices, syrup, mint and egg white—not grenadine or soda. Other published Pussyfoot variants use egg yolk and grenadine. Mixology’s measured, pasteurized-egg-white version adds grenadine and soda and is a modern adaptation, not a reconstruction of Vermeire’s formula.
Mixology View
The 1922 Vermeire formula already used egg white, so egg white alone does not distinguish this adaptation. Our grenadine and soda additions are intended to create a fruitier, gently sparkling citrus drink with a soft foam. This balance and texture are reasoned editorial estimates, not physically tasted.
Ingredient note
Contains egg. Use refrigerated pasteurized liquid egg white, not raw shell egg white, and handle chilled ingredients hygienically.