CookEat Recipe
Whiskey, Curaçao and Chartreuse Egg Cordial
Pasteurized whole egg, sugar, two colored liqueurs and whiskey mixed over cracked ice then strained. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3253. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized whole egg replaces uncooked fresh egg; source gives no safe heat step. Verified commercial liqueurs and sanitary ice are required. The source does not specify a shaker after ice is added; a clean spoon is used to mix before straining as an explicitly editorial service step. Limites : Local pony capacity, dilution and finished ABV remain unmeasured. Commercially pasteurized whole egg is the selected modern route; this is not untreated raw-egg service. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
Use ONE verified pasteurized whole-egg equivalent as a modern sanitary substitution for the source fresh raw egg. Beat with half teaspoon powdered sugar in a clean large tumbler.
Step 2
Add one teaspoon EACH red curaçao and green Chartreuse, then one measured pony whiskey. Add food-safe finely cracked ice to fill the working glass, mix with the clean spoon as needed to combine, then strain into one small clean flat glass and serve promptly cold.
Step 3
Preparation information: Food-safe finely cracked ice; fill large mixing glass; strained out.
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