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

Beuser & Angus Special
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Serve in an Old-fashioned glass

Ingredients:
1 ³⁄₄ oz	Green Chartreuse (or alternative herbal liqueur)
¹⁄₃ oz	Luxardo Maraschino liqueur
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₂ barspoon	Powdered sugar (white sugar ground in mortar and pestle)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
0.08 oz	Orange blossom water / Orange flower water

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange slice wheel or wedge.
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 with orange slice or wedge.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A floral, aromatic and herbal Chartreuse flip.

View readers' comments

AKA: Heuser & Angus Special

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.

More cocktails by Gonçalo de Sousa Monteiro

More Contemporary classic cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 8 comments for Beuser & Angus Special.
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Loïc Pierre

18th April at 19:15

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

4th April at 22:43

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

20th June 2024 at 06:07

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

9th April 2024 at 20:23

For Chartreuse lovers (I am one) just perfect.

G. M. Genovese

22nd March 2024 at 15:08

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

13th January 2024 at 09:21

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.

23rd July 2023 at 02:02

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

Simon Difford

23rd July 2023 at 16:48

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

5th March 2021 at 14:58

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

Simon Difford

8th March 2021 at 11:16

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.