| 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 Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 1/12 fl oz | Orange blossom water / Orange flower water |
Read about cocktail measures and measuring.
Garnish:
Orange slice, wedge or twist
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into glass filled with crushed ice. FLOAT half a barspoon of orange flower water.
AKA:
Heuser & Angus Special
Strength & taste guide:
Review:
A floral, aromatic and herbal Chartreuse flip.
Variant:
Some serve this contemporary classic over cubed ice or even a chunk of block ice but it benefits from the dilution and chill achieved with crushed ice.
History:
Adapted from a recipe created in 2007 by Gonçalo de Sousa Monteiro at Victoria Bar in Berlin, Germany. Gonçalo was inspired to make this cocktail for two fellow 'Travelling Mixologists', Bastian Heuser and Angus Winchester.
Alcohol content:
- 1.7 standard drinks
- 24.83% alc./vol. (49.66° proof)
- 23.6 grams of pure alcohol
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