Garnish:
Orange zest twist (flamed)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Speyburn 10yo Speyside single malt |
| 1/3 fl oz | Green Chartreuse (or alternative herbal liqueur) |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 dash | Orange Bitters by Angostura |
Read about cocktail measures and measuring.
Review:
Bartending law stipulates that this cocktail be stirred. If law-abiding, stir and serve on the rocks with larger (60ml whisky, 15ml Chartreuse, 10ml sugar, and 2 dashes bitters) measures. However, this digestif is best enjoyed straight-up while still alive and foaming from a good shake.
History:
Named after the infamous British mental institution, this recipe is adapted from a cocktail created in 2001 by Swedish bartender Andreas Noren at The Player bar in London, England. It was then popularised at London's Milk & Honey club.
Nutrition:
One serving of Broadmoor contains 170 calories.
Alcohol content:
- 1.2 standard drinks
- 26.56% alc./vol. (53.12° proof)
- 17.3 grams of pure alcohol
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