This is a community recipe contributed by Andrea Rouillard.
Community recipes are not tested or verified by Difford’s Guide.
Published on 28th of March 2023
Serve in a Coupe glass
| 15 ml | Yellow (Jaune) Chartreuse liqueur |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 15 ml | Egg white |
| 2 dash | Orange Bitters by Angostura |
| 45 ml | Hayman's Old Tom Gin |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...