Praire Chicken

Pro tips

• Use pasteurized eggs to reduce food safety risk while preserving the traditional creamy texture.
• Shake hard and long to fully emulsify the egg and create a silky mouthfeel.
• Season after tasting—salt and pepper should balance the botanicals, not overpower them.
• Chill your coupe glass beforehand to keep the drink cold without dilution.

Substitutions

• Raw whole egg → Pasteurized whole egg (safer, same flavor and texture)
• Dry gin → Genever or Old Tom gin (slightly sweeter, more historically accurate to some vintage recipes)
• Salt and pepper → Sea salt and white pepper (finer grind, cleaner finish)

Equipment

cocktail shaker · coupe glass or Nick & Nora glass · jigger

Is it safe to drink raw egg in a cocktail?

Raw eggs carry a food safety risk. Use pasteurized eggs to reduce salmonella risk, or substitute with pasteurized egg white for a similar texture.

What type of gin works best for this drink?

A London Dry style gin with botanical clarity works best; avoid heavily flavored or aged gins that compete with the savory egg.

Can I make this without the egg?

Yes, but you'll lose the creamy mouthfeel. Substitute heavy cream (½ oz) or pasteurized egg white for a similar texture.

Should the egg be shaken or stirred?

Shake vigorously with ice to emulsify and aerate the egg, creating a silky foam and proper integration.