Garnish:
Orange zest twist (flamed)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Speyside single malt Scotch whisky |
| 1/3 fl oz | Green Chartreuse 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 would stipulate this cocktail be stirred. If law-abiding then 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 whilst still alive and foaming from the shake.
History:
Adapted from a recipe created in 2001 by Swedish bartender Andreas Noren at The Player, London, England and popularised at Milk & Honey in London. Named after the infamous British mental institution.
Nutrition:
One serving of Broadmoor cocktail contains 169 calories.
Alcohol content:
- 1.4 standard drinks
- 29.12% alc./vol. (58.24° proof)
- 19 grams of pure alcohol
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