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Category Archives: Chartreuse
June 23, 2012Posted by on
Here’s another strong but easy drinking one for summertime. This is a variation on a light rum old fashioned with the addition of some other liquors for some more layers of flavor:
- 2 oz light rum
- .5 oz cognac
- .25 oz mint syrup
- 2 dashes orange bitters
- 1 dash old fashioned bitters
- splash green Chartreuse
- 1 lime wedge
Muddle the rum, cognac, and lime wedge, add the syrup and orange bitters. Wash a chilled coupe or cocktail glass in the Chartreuse, stir mixture over ice and strain, float a lime wheel on top and dash the old fashioned bitters on the wheel. If this is too strong or you want a highball feel free to put this on the rocks with some tonic, the base still shines through with a lot of character.
I’ve played with this a decent amount using both Remy Martin VSOP and Hennessy VS, peppermint syrup and chocolate mint syrup, Regan’s and Angostura orange bitters, and Fee Brother’s and Angostura old fashioned bitters, and both Chartreuses. My preference so far is with Hennessy, peppermint syrup, Angostura bitters for both kinds, and green Chartreuse. This makes for the most aromatic and layered cocktail in my opinion.
November 30, 2011Posted by on
This here is a variation of the The Mother-in-Law, inasmuch as it uses citrus, bitter orange liqueur, and Chartreuse. This concoction is a bit lighter and more easy going though, as it can be served on the rocks or punch style if you prefer:
- 1.5 oz white rum
- .75 Cointreau
- .5 Green Chartreuse
- .5 Lemon juice
- .25 Aperol (or Campari if Aperol isn’t available)
Build in ice filled shaker, shake, and strain into chilled cocktail glass, float a lemon wheel on top (or pour into old fashioned glass and garnish with lemon wedge, a sprig of your favorite aromatic herb, or a few brandied cherries).
Drinking this is like having a tart lemonade in an herb garden and it goes quite well with fish and lighter fried foods. It’s also easy to batch this up to make enough for a punch bowl or a picnic. I am also going to try making this without the rum and using it either as a marinade for fish or as the base of a lemon caper sauce.
September 21, 2011Posted by on
To continue on my Aperol kick I wanted to make something a little warmer and sweeter to herald the coming fall, so I figured that I would work with some white port and one of my favorites, Green Chartreuse. I first made this drink and then passed it around to my Chef and some of my coworkers to name it. We finally figured that something as bitter-sweet as this ought to have a similar association, thus we named it the Mother-in-law:
- 1 Plymouth Gin
- .75 white port
- 2 dashes Aperol
- 2 dashes orange bitters
- 1 dash Peychaud’s bitters
- 1 dash Green Chartreuse
- lemon wheel
Lightly shake the gin, port, Aperol, and orange bitters over ice, strain into a chilled cocktail glass that has been washed in the Green Chartreuse. Float the lemon wheel and then dash the Peychaud’s onto the wheel so that it disperses on the top of the cocktail.
This drink maintains a very herbal aroma throughout the experience while gradually changing from bitter to sweet. The white port adds some interesting fruit notes that mellow out the already smooth gin and tie together all of the citrus from the bitters and Aperol. One could substitute Campari for the Aperol, or leave out the lemon wheel to let the Peychaud’s dive a little deeper into the glass. This is only a suggestion and of course everybody should drink their cocktails the way that they prefer*.
*Unless its Scotch. Why would somebody ever order a Caol Ila 12 year with rocks, an equal measure of water, and a twist? That’s a perfect way to ruin an otherwise tasty and enjoyable libation.