The Josephine Baker cocktail- a (millenial) pink cocktail as beautiful as the celebrated singer.
Updated: Mar 3
When I wrote about Josephine Baker last summer, (Did you miss the post on Josephine Baker? You can link to it here.) I did not include her signature cocktail, because no one wants to drink an egg flip (a cocktail with a whole raw egg) in the heat of July. But the mid-winter celebration of Black History is the perfect time to enjoy this rich, and delicious cocktail. Did you miss the post on Jazz-Age Harlem and Cocktail Culture? You can find it here.
The cocktail was originally invented at the famed El Floradito bar in Havana. I have not been able to ascertain whether it was invented in honor of her performance there in the nineteen fifties or if it was invented in the nineteen twenties when she first rose to fame.
The Josephine Baker Cocktail
As noted above, It does contain a whole raw egg, so be advised that consuming raw egg can be hazardous to your health. I must confess I was somewhat leery of that, but I am honestly glad I tried it. It's a delicious, silky cocktail and you simply cannot make it without the egg. I tried - it falls flat. I also tried it with a plant based egg product - absolutely disgusting. Either make it with a raw egg or skip it altogether. There are many versions of the Josephine Baker out there, but I selected this one for its simplicity and flavor. I adapted the recipe from the Cocktail Party app for cell phone. I deleted the simple syrup in the recipe; for me the sweetness of the port is enough. As always, know your palate. If you prefer your cocktail on the sweeter side, add some agave syrup or simple syrup. This recipe makes two cocktails. Ingredients:
1-1/2 oz. Cognac
1-1/2 oz. Apricot Brandy
1-1/2 oz. Port
Chill a coupe in the freezer. Add the ingredients to a shaker with a good amount of ice and shake vigorously to thoroughly foam the egg. Pour into the chilled coupe, garnish with a lemon peel, put on some Josephine Baker and imagine yourself in Havana .