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Beuser & Angus Special
A floral, aromatic and herbal Chartreuse flip
Landon Brown
20th June 2024 at 06:07
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.
9th April 2024 at 20:23
For Chartreuse lovers (I am one) just perfect.
22nd March 2024 at 15:08
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.
13th January 2024 at 09:21
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.
23rd July 2023 at 02:02
Is the whole egg a typo? Other specs for this cocktail online only call for an egg white.
23rd July 2023 at 16:48
The recipe I have from back in the day is for whole egg but I'll try whole egg against just white when I'm back from Tales.
5th March 2021 at 14:58
SO, what is the order of the egg shaking...?
8th March 2021 at 11:16
It's what's known as a "Reverse Dry Shake". Shake all ingredients (including egg). Then strain from large shaker tin into now empty small shaker tin. Discard ice left in the large shaker tin, reseal shaker without adding ice, and shake again. Fine strain into your glass.