Creative Drinking

Tonight: The Alamagoozlum Cocktail

Now that I have managed to secure nearly every ingredient needed to make the cocktails in my "Vintage Spirits & Forgotten Cocktails" book, I'm starting at the beginning and working
my way through the recipes that only a couple months ago seemed so out of reach.
This cocktail, containing a very long list of ingredients including raw egg white and an unusually large jolt of bitters, was first published in "The Gentleman's Companion" by Charles H. Baker, Jr.,in 1939. Unless you are committed to classic cocktails and acquiring these uncommon spirits, you will most likely not have half of the bottles on this list, so i'll just make you one sometime, as this recipe makes 2-3 drinks. As far as the egg goes, do not be afraid. It creates a soft foam at the top. It is not slimy and it will not give you food poisoning or taste like scrambled eggs. What it will do is provide a delightful silky texture as you enjoy tasting every ingredient in this complex drink. I have been using the carton egg whites from the supermarket. Super easy and you don't waste the yolks.

Ingredients:

• 1/2 egg white
• 2 oz genever gin (Holland gin- I used Boomsma Oude Genever)
• 2 oz water
• 1.5 oz jamaica rum (I used Appleton)
• 1.5 oz Chartreuse (yellow or green)
• 1.5 oz simple syrup
• 1/2 oz orange curacao
• 1/2 oz Angostura bitters

Shake very, very hard for a minute or so in a large iced cocktail shaker and strain into 2 or 3 glasses.
And then smile and pat yourself on the back. 
This one took some doing.