Garnish:
Theatrically (but very carefully) pouring flaming Chartreuse is garnish enough!
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass. POUR Chartreuse into a long-handled metal measuring cup, ignite and then carefully pour flaming Chartreuse into drink.
| 1 1/2 fl oz | Rutte Dry Gin |
| 1/4 fl oz | La Fee Parisienne absinthe |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Pasteurised egg white |
| 1/4 fl oz | Green Chartreuse liqueur |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Last Word-like with egg-white smoothing the way for a noticeable slug of absinthe.
History:
Adapted from a recipe created circa 2007 by Toby Maloney at The Violet Hour in Chicago, USA. The foaming surface, green hue of the absinthe and flaming Chartreuse represents Neptune expressing his fury with a dangerously rough sea.
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