Name: Colleen Bawn
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 1 Egg (white & yolk); 22.5 ml Whiskey - Rye whiskey 100 proof / 50% alc./vol.; 22.5 ml Chartreuse Yellow; 22.5 ml Bénédictine D.O.M. liqueur; 5 ml Sugar syrup (2:1)

Serve in a

Coupe glass

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	Rye whiskey 100 proof / 50% alc./vol.
3/4 fl oz	Yellow Chartreuse liqueur
3/4 fl oz	Bénédictine D.O.M.
1/6 fl oz	Sugar syrup (rich) 2 sugar to 1 water
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Rittenhouse bottled-in-bond straight rye whiskey, 70cl

£ 41.95 £ 1.4 per cocktail, makes 30 Bénédictine D.O.M., 70cl

£ 29.95 £ 1 per cocktail, makes 30

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Hazardous ingredients

Egg (white & yolk) is potentially hazardous if used incorrectly.

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Review:

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 woman. 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.