Photo: Melina Hammer; Styling: Buffy Hargett
Yield
Makes 2 servings

This frothy cocktail was adapted from the new book Pickles, Pigs & Whiskey by chef John Currence.

How to Make It

Combine gin, green Chartreuse, maraschino liqueur, fresh lime juice, powdered sugar, and egg white in a cocktail shaker. Cover with lid, and shake vigorously until frothy (about 20 seconds). Remove lid, and fill shaker with crushed ice. Cover with lid, and shake vigorously until chilled (about 15 seconds). Strain into 2 (10-oz.) stemmed glasses, and top each with a splash of chilled club soda. Twist a lime peel strip over each drink, and rub around rim of each glass; garnish with lime peel strip.

Adapted from Pickles, Pigs & Whiskey by chef John Currence.

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