Garnish:
Dust with freshly grated cinnamon & nutmeg
How to make:
BEAT egg and pour into shaker. Add other ingredients, SHAKE with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass.
| 1 fresh | Egg (white & yolk) |
| 3⁄4 fl oz | Straight bottled-in-bond rye whiskey |
| 3⁄4 fl oz | Yellow Chartreuse liqueur |
| 3⁄4 fl oz | Benedictine D.O.M. |
| 1⁄6 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Our comment:
A hearty drink that’s best suited to a winter’s night – perhaps a night with little food as it’s something of a meal in itself.
History:
Colleen Bawn is an anglicization of the Gaelic ‘cailín bán’, meaning girl or young women. The Colleen Bawn (or The Brides of Garryowen) is also the title of a melodramatic play written by Irish playwright, Dion Boucicault and first performed 27th March 1860 at Miss Laura Keene's Theatre, New York City. The first written reference and recipe for the Colleen Bawn cocktail appears in Edward Spencer’s 1903The Flowing Bowl.
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