WOW. Got into my top 10. Made without sugar and without orange blossom, and with a equivalent of green Chartreuse. The complex herbal side of the latter particularly stands out in this cocktail.

Agreeing fully with comments that it is too sweet but lovely combination of flavours and aromas. I will certainly make this again without the added sugar.

For me, the orange blossom water is overpowering to the point of ruining the drink. Will have to try it again with less. The ingredients are all very sweet, with little else to add complexity. I fail to see any good reason to use sugar (which will never fully dissolve) rather than a sugar syrup - frankly, I would probably omit the sugar altogether.

For Chartreuse lovers (I am one) just perfect.

I saw this recipe on PUNCH calling for just an egg white before finding this entry here... A whole egg sounds interesting. Might have to alter the presentation though... I made this as instructed (sans float) but over 3-4 cubes of ice in the glass. The measure of Chartreuse alarmed me, but the end result came across as one of the best showcases of this main ingredient.

I made this with the whole egg and liked it a lot. Felt as the yolk swallowed the intensity of the Chartreuse. The orange water really makes the difference. Do not want to change the recipe.

Is the whole egg a typo? Other specs for this cocktail online only call for an egg white.

SO, what is the order of the egg shaking...?