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Time for a Drink: Colleen Bawn

Serious Eats Paul Clarke 1 comment

The Colleen Bawn dates to at least 1903, when the recipe appeared in The Flowing Bowl by Edward Spencer. Driven by the spark of rye whiskey, the drink introduces two very big hitters in the realm of full-flavored liqueurs— Benedictine and green Chartreuse—and blunts their sometimes overwhelming impact with the richness of an egg. More

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