We have chickens; therefore, we have eggs. We have eggs that I trust. Therefore, we have egg whites for cocktails. Tonight, I used a yolk in a recipe and had leftover egg white. You see where this is going don't you...
So, we tried the Alamagoozlum revisited.
This time:
2 oz gin (Bombay Sapphire - I still don't have genever gin)
1 shot water
1 shot Jamaican rum (Myers)
1 shot Chartreuse
1/2 oz curacao
1/2 oz Angostura bitters
and of course
1/2 egg white (yes, I made two so I could use the whole egg white)
So - this time I used the full amount of chartreuse. And no agave to sweeten it. It turned out great. Intensely flavorful, not sweet (unlike the first iteration). I still want to try sometime with genever gin.
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