Colleen Bawn
Ingredients
- 1 fresh Egg
- 3⁄4 oz WhistlePig 10yo Straight Rye Whisky
- 3⁄4 oz Yellow Chartreuse
- 3⁄4 oz Bénédictine D.O.M. liqueur
- 1⁄6 oz Sugar syrup 'rich'
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated cinnamon and nutmeg.
Method:
- BEAT egg and pour into shaker.
- Add other ingredients, SHAKE with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- Dust with freshly ground nutmeg and cinnamon.
Allergens:
Recipe contains the following allergens:
History:
Colleen Bawn is an anglicization of the Gaelic 'cailín bán', meaning girl or young woman. The Colleen Bawn (or The Brides of Garryowen) is also the title of a melodramatic play written by Irish playwright Dion Boucicault and first performed on 27th March 1860 at Miss Laura Keene's Theatre, New York City.
The first recipe for the Colleen Bawn cocktail appears in print in Frederick and Seymour Davies' 1896 book Drinks of All Kinds For All Seasons and is repeated, almost verbatim, in Edward Spencer's 1903 The Flowing Bowl.
Review:
A hearty drink that's best suited to a winter's night – perhaps a night with little food as it's something of a meal in itself.
