Naturally, when I came across this drink it peaked my attention if for no other reason than we share a "first" name. It is one of the older cocktails (1903, The Flowing Bowl) and many drinks of this era could be considered egg-heavy. In this case I think 1 egg is too much as is called for in the original recipe. So, as not to waste egg I've adapted this recipe into a "drink for two" which means you only get half the egg but all of the extra body you need. Otherwise it is a splendid cocktail that combines Chartreuse and Benedictine, two of my favorite herbal liqueurs.
Ingredients:
- 1 1/2 oz rye whiskey
- 1 1/2 oz Yellow Chartreuse
- 1 1/2 oz Benedictine
- 1 egg
- 1 tsp simple syrup
- cinammon for garnish
- nutmeg for garnish
Preparation:
- Beat the egg and syrup in a mixing glass.
- Add the other ingredients and ice.
- Shake vigorously to ensure the egg is properly mixed.
- Strain into two, well-chilled cocktail glasses.
- Dust with grated nutmeg and cinnamon.
