This is a variation on the classics Pink Lady and White Lady, calling for green Chartreuse instead of Cointreau or apple brandy. The secret is using fresh egg whites to create a lovely froth. When working with egg whites, be sure to first do a "dry shake" without ice, to better incorporate the whites with the other ingredients.
This recipe is featured in the accompanying 5-Bottle Bar package.
Use a pasteurized egg white if you are concerned about eating uncooked eggs (see NOTE).
- 1 1/2 ounces gin
- 3/4 ounce green Chartreuse
- 1/2 ounce freshly squeezed lime juice
- 1 large egg white
Combine the gin, Chartreuse, lime juice and egg white in a cocktail shaker; dry-shake for 30 seconds, then add the ice and shake for 30 seconds. Strain into a chilled cocktail (martini) glass.
NOTE: Raw eggs carry a risk of salmonella. Organic pasteurized egg whites are available at Balducci's stores, and pasteurized eggs are available at Balducci's and Harris Teeter stores.
From Spirits columnist Jason Wilson.
Tested by Michael Taylor.
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