About
This cocktail was created by Gonçalo de Sousa Monteiro in Berlin in 2007 for fellow bartenders Bastian Heuser and Angus Winchester, which is where the wonderfully specific name comes from. Monteiro built it with inspiration from both the Last Word and the Ramos Gin Fizz, essentially turning Green Chartreuse into the base of a rich, herbal sour with maraschino, lime, egg white, and orange flower water. The orange flower water on top gives that big Chartreuse base an extra floral aroma before you even take a sip.Cheers y’all!
Ingredients
- 2 oz · 60 mlGreen Chartreuse
- ¼ oz · 7.5 mlmaraschino liqueur
- ¾ oz · 22.5 mlfresh lime juice
- ½ barspoon · 2.5 mlsimple syrup
- 1egg white
- 4 dashesorange flower water, to float
Method
- 1
Add all ingredients except the orange flower water to a shaker tin.
- 2
“Dry shake” without ice until emulsified.
- 3
Add ice and shake again until chilled.
- 4
Strain into a rocks glass over large-format ice.
- 5
Float the orange flower water over the surface.
- 6
Garnish with a lime twist (optional).
anatomyofadrink.com/cocktails/beuser-and-angus-special