St. Agrestis · Cocktail library
Alamagoozlum Cocktail
A shaken genever, Jamaican rum and Chartreuse cocktail with egg white and a measured pour of Angostura bitters.
Go to the recipe ↓The Alamagoozlum combines genever, Jamaican rum, Chartreuse, curaçao, sugar syrup, water and egg white with Angostura bitters. The bitters are measured in fractions of an ounce, not dashed, so they count as a real component. Difford's Guide gives one coupe serving finished with a reverse dry shake and a fine strain. Cocktail Virgin gives a batch of about four that gets one long, hard shake. The spirit proportions in the two recipes line up closely, so the practical choice comes down to sweetener, egg and shaking method.
Difford's Guide: single serve, reverse dry shake
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Chill a coupe glass.
- Cut a pineapple wedge for the garnish.
- Put all the ingredients in a shaker with ice and shake.
- Strain the liquid back into the shaker, leaving the ice behind.
- Shake again without ice.
- Fine strain into the chilled coupe.
Garnish Pineapple wedge on the rim.
- Rich sugar syrup is listed as 2 parts sugar to 1 part water, 65.0°Brix.
- The source allows génépy liqueur in place of Yellow Chartreuse.
- The egg white is specified as pasteurised. The source allows 3 dashes of Fee Brothers Fee Foam instead of 1/2 fl oz egg white, so this line does not scale as a single measure.
- Angostura Aromatic Bitters is a measured 1/6 fl oz, not a dash.
- Chilled water or mineral water is a measured ingredient.
Recipe source: Difford's Guide ↗
Cocktail Virgin: batch of about four, one shake
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Put all the ingredients in a shaker with ice.
- Shake hard for an extended time.
- Strain into cocktail glasses, dividing among roughly four servings. The source notes it used rocks glasses on this occasion.
Garnish None listed.
- The brands in parentheses are the ones the source used: Bols genever, Plantation Jamaican rum, Green Chartreuse and Mathilde XO curaçao.
- The recipe permits either Yellow or Green Chartreuse.
- Gomme syrup is not defined further by the source.
- The egg white is given by count: half of one egg white for the whole batch.
- The yield is stated only as about four servings, so the per-drink amounts are approximate.
- Angostura bitters is a measured 1/2 oz for the batch.
Recipe source: cocktailvirgin.blogspot.com ↗
Same backbone, different sugar and shake
Triple the Difford's single serve and its genever, rum, Chartreuse, curaçao, Angostura and water match Cocktail Virgin's batch exactly: 2, 1 1/2, 1 1/2, 1/2, 1/2 and 2 oz. The recipes part at the sweetener. At that scale Difford's uses 1 fl oz of 2:1 rich syrup, where Cocktail Virgin uses 1 1/2 oz of gomme. The egg differs more sharply: tripled Difford's calls for 1 1/2 fl oz of egg white, while Cocktail Virgin uses half an egg white for the entire batch.
The methods differ as well. Difford's shakes with ice, strains, shakes again without ice and fine strains into a coupe. Cocktail Virgin relies on a single long shake with ice and lists no garnish. The sources also chose different bottles: Difford's names Yellow Chartreuse, while Cocktail Virgin used Green.