Pussyfoot

Old versions say yes, and one yolk shaken in gives the drink a soft, custardy body that changes it completely. Modern bars mostly leave it out and serve it long over ice. If you try the yolk, shake hard for a good fifteen seconds and strain into a chilled glass.

They do different jobs. Lime is aromatic and hits at the front; lemon is cleaner and carries longer through the orange. Using 30 ml of either alone works, but the drink flattens out. If you have to choose, lime with orange is the more interesting pairing.

Almost always the orange. Squeezing hard enough to crush the pith releases limonin, which reads as bitterness a minute or two after juicing and gets worse as it sits. Juice gently, strain, and use it within the hour. Tired lime juice does the same thing faster.

Yes. Combine everything in the glass, add ice and stir hard for twenty seconds, or seal it in a jam jar and shake that. What you cannot skip is the chill; citrus at room temperature tastes thin and syrupy, and this drink has nothing else holding it up.

A classic Pussyfoot calls for 45 ml (1.5 oz) Orange juice, 15 ml (0.5 oz) Fresh lemon juice, 15 ml (0.5 oz) Fresh lime juice, 8 ml (0.25 oz) Grenadine. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

Nothing — the Pussyfoot is completely alcohol-free, which makes it a great mocktail for drivers, kids and anyone skipping alcohol.

Serve a Pussyfoot in a highball (tall) glass, over fresh ice cubes.