2007

1 small egg white

50 ml Chartreuse Verte

15 ml Luxardo Maraschino

2-3 dashes simple syrup

20 ml lime juice

Shake with ice and strain into a crushed ice-filled double old fashioned glass.

Top (or spray) with 3 to 5 dashes orange flower water.

Bastian Heuser asked me for a Chartreuse Sour on the eve of the Bols Bar Coaching Tour through Germany, where he would be working along with Angus Winchester, the unofficial Chartreuse ambassador. “Lime or lemon?” I asked. “That’s up to you” was Bastian’s answer, “but with egg white, please.” My choice was lime, which I sweetened with Maraschino and a small dash of sugar, in following with the The Last Word. A healthy portion of Chartreuse Verte followed and the white of a small egg. This mixture would need a very long shake, which led me to the Ramos-like finish of orange flower water. The drink turned out much more interesting and complex than a simple sour, so I named it after the two great bartenders who inspired the drink.

Original recipe by Gonçalo de Sousa Monteiro. Copyright 2008 Gonçalo de Sousa Monteiro. Reproduced under license.