Old Flame

About the Old Flame

Old Flame is a rich, egg white cocktail built on Timber Creek Florida Gin, brightened with fresh lemon juice and simple syrup and finished with a small float of Green Chartreuse V.E.P., dry shaken and then shaken again with ice before straining into a chilled coupe. The egg white gives the drink a thick, silky texture and a pale, cloud like foam on top, while the lemon juice keeps it from feeling heavy, and the Chartreuse, an aged, herbal French liqueur, adds a warm, honeyed, slightly spicy top note that lingers after the citrus fades. Timber Creek Florida Gin carries the body of the drink well because it is distilled grain to glass on the distillery’s own Crestview farm and carried through the PureBlend process, which gives it enough juniper and citrus structure to stay present under the egg white’s richness and the Chartreuse’s intensity rather than getting lost, the way a thinner gin often does in an egg white cocktail.

To build it, dry shake the gin, egg white, lemon juice, and simple syrup without ice first to fully whip the egg, then add ice and shake hard again until well chilled, strain into a chilled coupe, and finish with the Chartreuse floated gently on top so it sits as a fragrant top layer rather than mixing fully in. It pours pale and frothy with a faint green sheen from the Chartreuse float. This is a good after dinner or late evening pour, and it pairs well with roasted duck, berry tart, dark chocolate, walnuts, or blue cheese.

As with any raw egg white cocktail, use fresh, properly refrigerated eggs (or a pasteurized substitute) and serve it soon after shaking, since the foam is at its best in the first few minutes out of the shaker. Because it is rich, aromatic, and easy to drink faster than it should be, take it slowly and drink responsibly.

Old Flame is a rich, egg white cocktail built on Timber Creek Florida Gin, brightened with fresh lemon juice and simple syrup and finished with a small float of Green Chartreuse V.E.P., dry shaken and then shaken again with ice before straining into a chilled coupe. The egg white gives the drink a thick, silky texture and a pale, cloud like foam on top, while the lemon juice keeps it from feeling heavy, and the Chartreuse, an aged, herbal French liqueur, adds a warm, honeyed, slightly spicy top note that lingers after the citrus fades. Timber Creek Florida Gin carries the body of the drink well because it is distilled grain to glass on the distillery’s own Crestview farm and carried through the PureBlend process, which gives it enough juniper and citrus structure to stay present under the egg white’s richness and the Chartreuse’s intensity rather than getting lost, the way a thinner gin often does in an egg white cocktail.

To build it, dry shake the gin, egg white, lemon juice, and simple syrup without ice first to fully whip the egg, then add ice and shake hard again until well chilled, strain into a chilled coupe, and finish with the Chartreuse floated gently on top so it sits as a fragrant top layer rather than mixing fully in. It pours pale and frothy with a faint green sheen from the Chartreuse float. This is a good after dinner or late evening pour, and it pairs well with roasted duck, berry tart, dark chocolate, walnuts, or blue cheese.

As with any raw egg white cocktail, use fresh, properly refrigerated eggs (or a pasteurized substitute) and serve it soon after shaking, since the foam is at its best in the first few minutes out of the shaker. Because it is rich, aromatic, and easy to drink faster than it should be, take it slowly and drink responsibly.