So Chouuu!
Chartreuse Jaune, shochu, umeshu, lime, and foamer—Franco-Japanese, frothy, alive.
Nos Créations · Chartreuse Paris-Vauvert, 128 Bd Saint-Germain, Paris 6th
Single Serve
Dry shake, then shake with ice. Double strain into a coupe. Angostura float.
1 oz
Chartreuse Jaune
yellow Chartreuse, 40% abv, honey and saffron
1 oz
Shochu
mugi (barley) preferred — clean, slightly earthy
0.5 oz
Umeshu
Japanese plum wine liqueur, sweet-tart
0.5 oz
Fresh lime juice
squeezed to order
0.5 oz
Foamer
egg white or aquafaba
1 dash
Angostura bitters
plus extra for float
Combine all ingredients in a shaker without ice.
Dry shake vigorously for 10–15 seconds to emulsify the foamer.
Add ice and shake again for 8–10 seconds.
Double strain through a fine-mesh strainer into a chilled coupe.
Float a few drops of Angostura bitters across the foam surface.