The Pussyfoot Mocktail: A Prohibition Era Classic Without The Punch 🍹

Introduction 💥

Meet the Pussyfoot, the mocktail that's been sneaking into hearts since the 1920s without a drop of alcohol! This vibrant, citrusy concoction is like a jazz-age flapper in a glass: zesty, bold, and unapologetically fun. Born during Prohibition, when bartenders had to get creative (read: rebellious), the Pussyfoot swaps spirits for sunshiney flavors. It's the drink your grandma probably sipped while plotting to overthrow the Temperance Movement.

Why the Pussyfoot Pounces on Popularity 🐾

The Pussyfoot's charm lies in its cheeky name and cheekier backstory. Legend has it that this mocktail was invented in the 1920s by Robert Vermeire, a London bartender, who named it after the nickname of American prohibitionist William "Pussyfoot" Johnson. Why? Because Johnson was known for his "sneaky" tactics in enforcing alcohol bans. The irony? A teetotaler-inspired drink became the life of the party. Today, it's a hit for its bold flavors, Instagram-worthy layers, and the fact that you can drink three without waking up in a hedge.

The Pussyfoot Recipe: Shake, Strain, Sashay 🍊

Ingredients

Component	Measurement	Notes
Fresh orange juice	60ml (2 oz)	Sunshine in liquid form.
Fresh lemon juice	30ml (1 oz)	For that "wake-up call" zing.
Fresh lime juice	15ml (0.5 oz)	Because three citrus is a party.
Grenadine syrup	15ml (0.5 oz)	Adds sweetness and blush.
Egg yolk	1	Optional, but adds silkiness!
Ice	As needed	The colder, the better
Orange slice	1	For the ✨Instagram✨.

Instructions

1. In a shaker, combine the fresh lime juice, orange juice, grenadine, and egg yolk (if using).
2. If including egg yolk, perform a "dry shake" (without ice) for approximately 15 seconds to properly emulsify the egg.
3. Add ice to the shaker and vigorously shake for an additional 15-20 seconds until thoroughly chilled.
4. Strain the mixture into a chilled glass.
5. Garnish artfully with an orange slice.

Decoding the Classic Charm of the Pussyfoot 🕵️♂️

1. The Flavor Tango
   The Pussyfoot is a masterclass in balance. Sweet grenadine tangoes with tart citrus, while the egg yolk adds a velvety mouthfeel that's smoother than a 1920s saxophone solo. It's like a flavor symphony where no section is out of tune.

2. The Egg-cellent Surprise
   Yes, the egg yolk seems weird. But it's the OG emulsifier, giving the drink a rich texture without the booze. Think of it as the mocktail's answer to a velvet curtain.

3. A Name with Claws
   The "Pussyfoot" moniker is a triple threat: mysterious, slightly absurd, and unforgettable. It's the kind of name that sparks conversations, like, "Wait, is this made from cats?" (Spoiler: No cats were harmed.)

Fun Facts to Impress Your Friends 😼

• Subtle Signal: Despite its innocent name, ordering a "Pussyfoot" in the 1920s was actually a subtle signal that you were abiding by Prohibition laws while still participating in cocktail culture.
• Mocktail Activism: William "Pussyfoot" Johnson, the drink's namesake, lost an eye during a student riot in London while advocating for temperance, proving that mocktail activism was apparently a dangerous business.

Frequently Asked Questions About the Pussyfoot mocktail(FAQs) 🕵️

1. Why is there an egg yolk in the Pussyfoot, isn't that odd for a mocktail?

The egg yolk gives the drink a velvety, creamy mouthfeel that separates Pussyfoot from plain juice blends. It was part of the original 1920 recipe, think of it as the difference between juice and a silky cocktail-like sip.

2. Is Pussyfoot really alcohol-free?

Yes. The original purpose was to serve as a non-alcoholic alternative during the Prohibition era.

3. Can I omit the egg yolk or substitute it for my Pussyfoot mocktail?

Yes, you can. Many modern drinkers skip the yolk. If you want some of the richness back, you could try substituting with a splash of dairy or non-dairy cream, or a plant-based milk (depending on your taste/preference).

4. How long has Pussyfoot been around?

Since around 1920. It is named after a famous Prohibition-era figure and represents one of the earliest widely recognized mocktails.

5. Why is my Pussyfoot not frothy enough?

The key to a proper foam is the dry shake. Make sure you're shaking vigorously for at least 15 seconds WITHOUT ice first. The ice can inhibit the egg from emulsifying properly.

6. How long does a Pussyfoot stay fresh?

Like most drinks with fresh citrus juice and raw egg, a Pussyfoot should be consumed immediately after making. The foam will begin to deflate after few minutes, and you shouldn't store drinks with raw eggs for food safety reasons. Make them fresh and enjoy them right away.

7. Is it safe to consume raw egg yolk in a drink?

Generally, yes, if you use fresh, pasteurized eggs. The risk of salmonella is very low with pasteurized eggs. However, those with compromised immune systems or pregnant women might want to opt for the vegan variation just to be safe.

8. Why is the drink called a Pussyfoot anyway?

The mocktail is named after William "Pussyfoot" Johnson, a Prohibition enforcement officer known for his quiet, stealthy approach to catching bootleggers. He would "pussyfoot" around, gathering evidence before making arrests.

9. Can I batch Pussyfoot mocktails for a party?

Yes, you can. Mix the citrus juices, grenadine ahead of time, chill, and store in the fridge. Optionally add egg yolk and shake only when serving. Just Remember: don't batch with egg yolk, eggs + pre-mixed drink = risk of spoilage or safety issues.

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References:
[1]: https://www.diffordsguide.com/cocktails/recipe/1620/pussyfoot
[2]: https://www.cocktailmag.fr/en/cocktail-recipe/non-alcoholic-cocktails/pussyfoot