Name: Beuser and Angus Special
Total time: 4 min
Cuisine: Cocktail
Ingredients: 52.5 ml Chartreuse Green; 10 ml Maraschino liqueur; 15 ml Lime juice; 1&frasl;2 barspoon Powdered sugar; 15 ml Egg white (pasteurised); 2.5 ml Orange flower water

Ingredients

1 ³⁄₄ fl oz

Green Chartreuse (or alternative herbal liqueur)

¹⁄₃ fl oz

Luxardo Maraschino liqueur

¹⁄₂ fl oz

Lime juice (freshly squeezed)

¹⁄₂ barspoon

Powdered sugar (white sugar ground in mortar and pestle)

¹⁄₂ fl oz

Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer

¹⁄₁₂ fl oz

Fee Brothers Orange Flower Water

How to make

Glassware

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange slice wheel or wedge.

Method

SHAKE first 5 ingredients with ice and strain back into shaker.

DRY SHAKE (without ice) to emulsify.

FINE STRAIN into glass filled with crushed ice.

FLOAT half of orange flower water.

Garnish

Garnish with orange slice or wedge.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

25.3 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs

Comments & Discussion

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Loïc Pierre 1y

WOW. Got into my top 10. Made without sugar and without orange blossom, and with a equivalent of green Chartreuse. The complex herbal side of the latter particularly stands out in this cocktail.

Christine Vaillancourt Premium Member 1y

Agreeing fully with comments that it is too sweet but lovely combination of flavours and aromas. I will certainly make this again without the added sugar.

Landon Brown 2y

For me, the orange blossom water is overpowering to the point of ruining the drink. Will have to try it again with less. The ingredients are all very sweet, with little else to add complexity. I fail to see any good reason to use sugar (which will never fully dissolve) rather than a sugar syrup - frankly, I would probably omit the sugar altogether.

Florian Ruf Premium Member 2y

For Chartreuse lovers (I am one) just perfect.

G. M. Genovese Premium Member 2y

I saw this recipe on PUNCH calling for just an egg white before finding this entry here... A whole egg sounds interesting. Might have to alter the presentation though... I made this as instructed (sans float) but over 3-4 cubes of ice in the glass. The measure of Chartreuse alarmed me, but the end result came across as one of the best showcases of this main ingredient.

Johan Alexandersson 2y

I made this with the whole egg and liked it a lot. Felt as the yolk swallowed the intensity of the Chartreuse. The orange water really makes the difference. Do not want to change the recipe.

Jesse C. 3y

Is the whole egg a typo? Other specs for this cocktail online only call for an egg white.

Simon Difford Verified User Premium Member 3y

The recipe I have from back in the day is for whole egg but I'll try whole egg against just white when I'm back from Tales.

Klaudia Kozlowska 5y

SO, what is the order of the egg shaking...?

Simon Difford Verified User Premium Member 5y

It's what's known as a "Reverse Dry Shake". Shake all ingredients (including egg). Then strain from large shaker tin into now empty small shaker tin. Discard ice left in the large shaker tin, reseal shaker without adding ice, and shake again. Fine strain into your glass.