Colleen Bawn

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Dust with freshly grated cinnamon & nutmeg
• ABV: 14%

Ingredients

• Egg (white & yolk) — 1 fresh
• Straight rye whiskey (100 proof / 50% alc./vol.) — ¾ oz (22.5 ml)
• Yellow Chartreuse liqueur — ¾ oz (22.5 ml)
• Bénédictine D.O.M — ¾ oz (22.5 ml)
• Sugar syrup — ¼ oz (5 ml)

How to make it

1. BEAT egg and pour into shaker.
2. Add other ingredients, SHAKE with ice.
3. STRAIN back into shaker and DRY SHAKE.
4. Strain into chilled glass.

A cocktail with egg and rye whiskey.

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