“Mamie” was a “Liberal”, used to throw “Paper Planes” off the “South Slope”. One day, tuckered out, she laid down for a “Siesta” and slept like a “Corpse”. (You’ll have to pardon me… I had no good title for this post.)
Posted: August 26, 2012 Filed under: alcohol, Cocktail recipe, cocktails, drinks, Food and drink, liqueur, liquor, mixed drinks, mixology, spirits, Uncategorized | Tags: absinthe, amaro, Aperol, bourbon, Campari, Corpse Reviver #2, gin, ginger ale, ginger beer, grapefruit juice, Herbsaint, Jim Meehan, lemon juice, Lewis Osterweis and Sons ginger beer, Lillet Blanc, lime juice, Mamie Taylor, orange bitters, orange curacao, Paper Plane, PDT Cocktail Book, rye whiskey, Schlafly, scotch, Siesta, silver tequila, simple syrup, South Slope, sweet vermouth, Ted Haigh, tequila, The Liberal, triple sec, Vintage Spirits and Forgotten Cocktails 2 CommentsThe conclusion that you might draw from the lame title of this post is that there’s no real overarching them to this post’s drinks. You’d be right! I present to you 6 random drinks that feature random ingredients, with nothing in common with each other, other than the fact that they’re all pretty damn good. A couple of them feature Lillet Blanc, which is a new ingredient for my home bar. Lillet is a delicious French aperitif wine. It’s rather sweet and fruity, consisting of a blend of mostly Bordeaux wines and some citrus liqueurs. One of its most famous roles being that of a key player in a cocktail with one of the best names ever, the “Corpse Reviver #2”. (I actually went out to get my first bottle of Lillet Blanc, specifically so I’d be able to make this drink.) Another new ingredient featured in this post is ginger beer. I love ginger ale, but this is the first time I’ve ever tried true ginger beer. Ginger beer is what ginger ale used to be like, back in the olden days. Ginger beer actually has ginger in it, and quite the spice you’d expect from a soda made with real ginger. A lot of classic cocktails call for ginger beer, so I picked up a bottle of “Lewis Osterweis & Sons” ginger beer, made by The Saint Louis Brewery (aka Schlafly). It’s not something I’d necessarily want to drink every day, but it’s definitely worth keeping a bottle or two in the house for when you do want one.
What a delicious drink! I love the taste of the lemon with just a slight underlying flavor of absinthe, mmmm! I might actually think this drink is a little heavy on the lemon, and I might like it more with a little less, but nonetheless, it’s delicious! It’s very smooth and easy to drink, but also a bit complex in its flavor mixture, with the Lillet and a little bit of the absinthe (Note: 3 drops means just that, 3 small drops, not 3 dashes). Love it!
1 oz. gin
1 oz. Lillet Blanc
1 oz. lemon juice
1 oz. triple sec
3 drops of absinthe
Shake well with ice and then strain in to a chilled cocktail glass.
Garnish with a cherry
“The Liberal”
I’ve been wanting to try this drink for some time, as I love its name too. It’s a pretty good drink. It’s got a unique taste. The amaro wrestles with the sweet vermouth, pinning the vermouth’s sweetness and adding a bittnerness, while the orange bitters and bourbon stand on the side lines cheering and encouraging the fight. Good drink indeed.
1.5 oz. bourbon
1.5 oz. sweet vermouth
6 dashes amaro
2 (healthy) dashes of orange bitters
Stir well with ice and then strain into a chilled cocktail glass.
Garnish with a cherry
The good version of “The Liberal” from “Vintage Spirits & Forgotten Cocktails” by Ted Haigh (above)
There’s another recipe for “The Liberal” that’s actually more common on the Internet. I, for one, am not a fan of this version. I highly recommend following the recipe above instead.
More common recipe (echh):
1.5 oz. rye whiskey
1/2 oz. sweet vermouth
1/4 oz. amaro
2 dashes or orange bitters
Stir well with ice and then strain in to a chilled cocktail glass.
Garnish with a lemon twist
The not-so-good version more commonly found on the Internet (below)
“South Slope”
This drink is delicious! It’s dry, citrusy, bitter and smooth, all in one! It’s a really nice cocktail, a perfect blend of tastes and senses.
3/4 oz. gin
3/4 oz. Aperol
3/4 oz. Lillet Blanc
1/2 oz. orange curacao
1/2 oz. lemon juice
Shake well with ice and then strain into a chilled cocktail glass.
Garnish with a lemon twist
(“PDT Cocktail Book”)
“Mamie Taylor”
This is a good drink, with quite a unique flavor combination with the smokiness of the scotch and the spiciness of the ginger, pulled together by the unifying lime juice. It works very well together though! It’s quite a unique summer-time refresher. Ted Haigh writes in his book that this drink was considered a fancy drink back in its heyday, and I understand why… the scotch soothes the soul while the ginger excites the heart, and the lime keeps it all in perspective.
2 oz. scotch
3/4 oz. lime juice
ginger beer (not just ginger ale)
Pour the scotch and lime juice into an ice-filled highball glass, and fill to the top with ginger beer, and then stir gently.
Garnish with a lime wedge
“Paper Plane”
This is a pretty good drink. It’s a bit too lemony perhaps, but a nice flavor, all in all. All the different flavors (a little bitter meets a little tart) blend very well in to a good single, unified flavor. Definitely not a bad drink (but nothing that special either).
3/4 oz. bourbon
3/4 oz. amaro
3/4 oz. Aperol
3/4 oz. lemon juice
Shake well with ice and then strain in to a chilled cocktail glass.
“Siesta”
And last but not least… Definitely NOT least! This drink is absolutely AMAZING! This is one of the best drinks around. This drink is so good and delicious! The smooth, sweet tequila, with the tart grapefruit juice and the bitter Campari, smoothed out in relief of the simple syrup… Mmmmmm… a perfect mix of flavors! It’s a complex drink that’s both an “easy goin’ summer-time drink” and a “sophisticated cocktail” at the same time. Write this one down, then drink it down, folks!
2 oz. silver tequila
1/2 oz. Campari
1/2 oz. lime juice
1/2 oz. grapefruit juice
1/2 oz. simple syrup
Shake well with ice and then strain in to a chilled cocktail glass.
Garnish with a grapefruit twist (I used a lime twist)
(“PDT Cocktail Book”)
A very, very good book
Posted: February 14, 2012 Filed under: alcohol, bitters, Cocktail Book, Cocktail recipe, cocktails, drinks, Food and drink, liqueur, liquor, mixed drinks, mixology, spirits, Uncategorized | Tags: absinthe, Angostura bitters, apple brandy, applejack, Benedictine, Chris Gall, De La Louisiane, East Village Athletic Club Cocktail, Famous New Orleans Drinks, Four Seasons, Four Seasons Cocktail Book, George Kappeler, Honeymoon Cocktail, Hugo Ensslin, italian vermouth, Jim Meehan, Laird's, Laird's applejack, lemon juice, Modern American Drinks, orange curacao, PDT Cocktail Book, Peychaud's bitters, Recipes for Mixed Drinks, rye, rye whiskey, Stanley Clisby, Stanley Clisby Arthur, sweet vermouth, tequila, white tequila, Widow's Kiss, Yellow Chartreuse 8 CommentsHey everybody, I’m excited for this post because it’s sure to feature the first of many drinks from a new book I picked up called “The PDT Cocktail Book”. I really felt like I had hit a lull of inspiration and needed a new, quality book to perk me up. I tried buying a book that I’d really enjoyed flipping through at the bookstore called “The Four Seasons Book of Cocktails”, but it turned out to be just a very attractive book, a fun read and flip through. But when it came down to wanting to make any of the drinks, I wasn’t inspired. It’s nicely organized, and has some great pictures, but nothing too exciting.
Then a couple weeks later, at the bookstore again, I came across just what I needed… a book I had seen online before, but nothing I never really paid much attention to – “The PDT Cocktail Book”. This book is pricey for a cocktail book at $25, but worth every penny! It’s a book put out by Jim Meehan, head bartender at PDT (Please Don’t Tell). The actual bar and locale of PDT is a pretty cool story, but I’ll leave that for you to read if you pick up a copy. Basically, this is a modern version of the Savoy Cocktail book, in that it’s a manual of the day and features many cocktails from PDT, but also many classic cocktails, along with drinks from contemporary drink-slinging peers. Just like the Savoy book, it’s a snapshot of what drinks are being drank at this time in history. Also like the Savoy, it’s got no pictures of the drinks themselves, which may sound annoying but it’s not. Instead it features illustrations inspired by the drinks. That may sound like a negative to many, and I’m the first to admit – I usually need photos to get inspired, but trust me… these drinks are generally basic enough, with typically only 3-5 ingredients, that you don’t need a picture to get the idea. Plus the illustrations are kind of more inspiring than a snapshot of the drink could be. That’s another big reason I love this book… the drinks themselves. Yes, there’s a few unusual ingredients that I’ll probably never have, and therefore never try, but for the most part, the drinks featured, some may be new, some may be old, but they all resemble the stripped down simplicity of all the classics. Instead of having a list of 7-8 ingredients, 2 or 3 of which need to be infused or what not, like some current cocktail books… most of these drinks feature all classic, stand-by ingredients… brandy, rye, maraschino, orange juice, bitters, absinthe, simple syrup, etc. Another great similarity to the Savoy is its simplicity in just organizing the drinks alphabetically. Only the PDT fixes the one major mistake about the Savoy – it features an index by ingredient as well. That’s the one annoying thing about the Savoy, it’s nearly impossible to look up drinks by ingredient. I can’t say enough good things about this book. It’s an instant classic, and I’m so glad I bought it! Nearly every page is rabbit-eared because there’s a drink I want to try, and I’ve already started…
This post features 4 of the drinks I’ve tried since buying this book. They come straight from the pages of the PDT. Two of them feature apple brandy, I just realized that three of them feature Benedictine, and my favorite is a combo you can’t go wrong with – tequila and Chartreuse.
“East Village Athletic Club Cocktail”
I’ll start with my favorite of the four, the East Village Athletic Club Cocktail. This is only the 2nd drink I’ve had that has both tequila and Chartreuse, and both drinks are up there in my favorites (the other being the Loop Tonic, made with the green stuff). I need to scour the internet and books for more drinks with these two troublemakers in it. (Anyone have any suggestions?) This drink is a creation of Mr. Meehan’s and he explains it as as a variation on the “Last Word” cocktail (one of my favorite drinks), and it’s amazing! Tequila and Chartreuse go so nicely together – they hit each other head on and create a real zip! It’s also the first drink I’ve tasted since buying my first bottle of yellow Chartreuse where the yellow stuff really holds its own and steps up to the plate. The curacao really adds a nice element too.
1.5 oz. white tequila
3/4 oz. lemon juice
1/2 oz. yellow Chartreuse
1/2 oz. orange curacao
Shake well with ice and then strain in to a chilled cocktail glass.
(“The PDT Cocktail Book”)
This was a good sour with a nice orange and apple combo flavor, a really nice balance between the two. I recently bought a bottle of Laird’s applejack, and often recipes will call for applejack specifically, but most call for apple brandy. I know that applejack is not 100% apple brandy, but it was cheap and I like it. Now that I know I like it though, I want to buy a bottle of apple brandy and give it a go. I’m not sure how different the two will be from each other. I’m assuming the 100% apple brandy will be much better, since the applejack is only 35% apple brandy (65% grain neutral spirits). In the meantime, this $13 bottle of applejack was a nice introduction in to the apple brandy world. I like it, and will be returning. This drink’s almost like a daiquiri, but a little more “mature” in its taste… not as “childish” as rum (no offense to rum) but not as “manly” as whiskey.
2 oz. apple brandy
1/2 oz. orange curacao
1/2 oz. Benedictine
1/2 oz. lemon juice
Shake well with ice and strain in to a chilled cocktail glass.
(“The PDT Cocktail Book”, from Hugo Ensslin’s “Recipes for Mixed Drinks”, 1916)
This was a very good, warming drink with a hint of refreshing absinthe…
2 oz. rye whiskey
3/4 oz. sweet vermouth
3/4 oz. Benedictine
3 dashes absinthe
3 dashes Peychaud’s bitters
Stir well with ice and then strain in to a chilled cocktail glass.
Garnish with a maraschino cherry or 3
(“The PDT Cocktail Book”, from Stanley Clisby Arthur’s “Famous New Orleans Drinks”, 1937)
“Widow’s Kiss”
This was another good drink. This drink wasn’t all that special, but it’s not bad if you’re looking for a nice, smooth stiff drink…
2 oz. apple brandy
1/4 oz. yellow Chartreuse
1/4 oz. Benedictine
2 dashes Angostura bitters
Stir well with ice and then strain in to a chilled cocktail glass.
(“The PDT Cocktail Book”, from George Kappeler’s “Modern American Drinks”, 1895)
Introducing “Scientist McGee’s Annual Cocktail Menu: 2011 Edition” – Now you can play along at home with the Scientist!
Posted: January 22, 2012 Filed under: alcohol, bitters, Cocktail Book, Cocktail recipe, cocktails, drinks, liqueur, liquor, mixed drinks, mixology, spirits | Tags: absinthe, Angostura, Aviation, Benedictine, bitters, brandy, Brigadier, Campari, chartreuse, Cherry Heering, cocktails, creme de violette, dry vermouth, Ernest Hemingway, gin, grapefruit juice, green Chartreuse, Harry Craddock, Havana, lemon juice, lime juice, liquor, Manhattan, maraschino cherry, maraschino liqueur, Margarita, Martini, orange juice, Peter Heering Cherry Heering, pineapple juice, rum, rye whiskey, Savoy Cocktail Book, Sazerac, scotch, simple syrup, St. Germain, sweet vermouth, Tanqueray, tequila, The Last Word, triple sec, Vanilia Vodka, vermouth, whiskey, whisky Leave a commentWelcome to 2012, the second year of Scientist McGee! This blog was created on March 6, 2011. It’s hard to believe that it’s only 10
months old.
I’ve had a lot of fun along the way, trying new drinks and sharing them with all of you! All of you have been really nice and supportive, excited to see what new concoctions the Scientist would post next. It’s fun enjoying the drinks and it’s also fun to document them so that I can refer back to them later on, but it’s obviously a whole lot more fun to do, knowing that my friends and some like-minded strangers are actually reading it and getting a kick out of it too!
So thanks a lot for having fun with me, and I hope you tag along for some more cocktails in 2012 as well.
To celebrate the close of the first year of the Scientist McGee blog, I’m starting what will hopefully be an annual tradition – a recap of the cocktails shared on the blog in that year, in “Cocktail Book” form!
Click on the 2 links below to access a printable version of all the cocktails (except for one bad vodka drink I choose to forget, and therefore removed) from the Scientist McGee blog in 2011. The book is separated in to two documents, and put together make a very handy guide that I hope you all will enjoy. (Makes a great gift too – ha! ha!)
Scientist McGee’s 2011 Cocktail Menu COVER, TABLE OF CONTENTS and MEASUREMENTS
Scientist McGee’s 2011 Cocktail Menu
Thanks, and cheers!
SMcG
Sherry makes an appearance…
Posted: August 27, 2011 Filed under: cocktails, drinks, Food and drink, liqueur, liquor, mixed drinks, mixology, sherry, Uncategorized | Tags: absinthe, adonis, Adonis Cocktail, Angostura, bitters, brandy, cocktails, Dale DeGroff, dry vermouth, Essential Cocktail, fino sherry, gin, ground cinnamon, hot pepper jelly, lime juice, liquor, Monkey Gland, orange bitters, orange juice, poppy variation, rum, Sevilla, Seville, sherry, simple syrup Leave a commentI decided to pick up a bottle of Sherry finally. I’ve been tempted to buy a bottle of Sherry ever since I tried a “Jabberwock” at the St. Louis bar, Sanctuaria. The “Jabberwock” was the first drink I had at this bar, and it’s made up of sherry, caperitif, and gin. It was a fantastic drink. Like vermouth, sherry is a fortified wine. Sherry’s fortified with brandy, giving it a slightly caramely taste. The kind of sherry I bought is a fino sherry, which is a light and dry sherry. I feel like cocktails with sherry have a very delicate and light character. I have to say, I’m not totally in love with sherry, but it’s definitely a nice change of pace.
Four of the five drinks listed below were ones I tried using my new bottle of sherry, and the fifth is just a classic cocktail (the Monkey Gland) that I wanted to try. Three out of the four sherry drinks were quite good, with only one being a dud. * That’s pretty good odds based upon the fact that there aren’t really that many drink recipes out there calling for sherry. In addition, it’s really good odds considering the fact that the search for the drink recipes came after my buying the sherry. Usually, if I find the drink recipe before buying a bottle of something new, the drink’s almost guaranteed to be good. This is typically the case because the recipe tends to speak for itself. The combination of ingredients sounds so good that I’m compelled to buy a new ingredient. On the other hand, when an ingredient has piqued my interest first, and then I have to scrounge up recipes to use it in, often times it’s easier for me to fall short.
So here they are, a few sherry drinks, plus an old classic stand by…
“Seville Cocktail”
This drink was probably my favorite of all the sherry drinks I tried. It was really good and made me question my theory that I don’t care for drinks combining gin & orange juice. I’m now open to the idea! This was a really good drink because of all the extra ingredients in addition to the gin/orange combo… the lemon, the sherry and the sugar. The sherry really adds a nice flavor and some substance. I often think the gin/orange combo tastes hollow, but the sherry adds a worthy element, and it also cuts through and softens the intensity of the juices. Very good drink!
1.5 oz. gin
1/2 oz. fino sherry
1/2 oz. orange juice
1/2 oz. lemon juice
2 t simple syrup
Shake well and strain in to a chilled cocktail glass.
“Sevilla”
This was quite an elaborate drink for me to make. (especially on a weeknight – ha! ha!) I’ve never used ground cinnamon in a drink before, and I’ve never even tasted hot pepper jelly until this drink. I found this drink in Dale DeGroff’s “The Essential Cocktail” book, and I have to say, it’s quite an interesting drink. It’s a spicy drink, a quite spicy drink! Overall, I like the idea of the drink. However I would say that the texture of the ground cinnamon was a little off-putting. It’s got such a dry texture, it kind of made me thirstier each time I’d take a drink. I actually think it’d be a better drink without the ground cinnamon rim. Also, I personally liked the spice of the hot pepper jelly, but that too could be removed based on personal preference or your mood at the time. It’s great if you want a drink with some heat, which is definitely fun, but I think a drink with just the rum, sherry, orange and lime might be quite a good drink. With the cinnamon and jelly, the drink resembles an actual meal (and that was DeGroff’s point, I think), but without the cinnamon, it’d be more “drink-like”. Try it, and see for yourself!
1 oz. white rum
1/2 oz. fino sherry
3/4 oz. orange juice
1/4 oz. lime juice
1 t hot pepper jelly
ground cinnamon to rim the glass
1 flamed orange peel for garnish
Shake well and fine strain in to chilled cocktail glass.
(“The Essential Cocktail”)
“Poppy Variation”
This drink was the dud of the group. It was OK, not terrible, but not great. It’s like a slightly sweeter dry martini.
1.75 oz. gin
3/4 oz. dry sherry
1 dash orange bitters
1 dash Angostura bitters
Stir well and strain in to a chilled cocktail glass.
“Adonis Cocktail”
This was a very nice cocktail. It’s silky & light. It’s sweet, but also a bit deep & dry, with notes of caramel from the sherry.
2 oz. dry sherry
3/4 oz. sweet vermouth
1 dash orange bitters
Stir well and strain in to a chilled cocktail glass.
“Monkey Gland”
My original notes on this drink are pretty funny to read, because I started off not liking the drink much, but as I drank it, I liked it more and more. I don’t know if that’s the best characteristic for a drink- to be bad at the beginning but good by the end, but who knows… it is what it is. Here’s my actual notes, written as I drank the cocktail…
1- I don’t know… the anise and OJ tastes a little medicinal.
2- It’s OK, not great, not bad.
3- It’s kind of a nice, fruity absinthe drink, which is a bit unusual.
4- It’s kind of grown on me.
Ha ha! This drink got the best of me! Hats off to it for that!
1.5 oz. gin
1 oz. orange juice
1/4 oz. grenadine
1 splash of absinthe
orange peel for garnish
Shake well and strain in to a chilled cocktail glass.
* As I was writing this post, I actually remembered a 5th sherry drink I tried, which was terrible. It was such a dud, that I didn’t even want to write about it, so beware… BEWARE the “Quarter Deck”. It was terrible!
Harry Craddock says your father smells of elderberries!
Posted: July 3, 2011 Filed under: absinthe, alcohol, Chartreuse, cocktails, drinks, liqueur, liquor, mixed drinks, mixology, spirits, Uncategorized | Tags: absinthe, Angostura, bitters, Champs Elysees, chartreuse, Cherry Heering, cocktails, creme de violette, daiquiri, El Floridita, elderflower liqueur, Ernest Hemingway, French Gimlet, Gilroy Cocktail, gin, grapefruit juice, green Chartreuse, Harry Craddock, Havana, Hemingway Daiquiri, Le Jacques Strap, lemon juice, liquor, Manhattan, maraschino cherry, maraschino liqueur, Papa Doble, Peter Heering Cherry Heering, Remember the Maine, rum, rye whiskey, Savoy Cocktail Book, St. Germain, Tanqueray, vermouth 4 CommentsI’m somewhat obsessed with liqueurs. Often, I get obsessed with the idea behind a liqueur. Something about one will pique my interest… maybe it’ll be an intriguing recipe for a drink it’s in (i.e. Cherry Heering and the “Blood & Sand”), maybe it’ll be the story and legend behind it (i.e. Chartreuse and the legend that only 3 monks know the true recipe at any given time), or maybe it’ll be the curiosity of a flavor I’ve never tasted in my life, along with a bottle that’s nearly as pretty as an old European church. This last example is what caught my attention and began my curious obsession to try St. Germain’s elderflower liqueur. The bottle alone should get anyone excited to at least try a taste. And when I finally got a bottle of my own, I was very pleased with how this fancy liqueur tastes. I was a little worried that it was going to be another liqueur as floral as creme de violette (nothing against creme de violette, I just wanted something different). It was different. I saw a description somewhere online that was spot on… this person said that it’s floral, but not too floral, sweet, but not too sweet. This is true – I was really happy with its unique flavor. True, it’s floral, but only in a subtle way. It also has quite a few other flavors going on as well, to make a very complex flavor. It’s got tastes of pear, peach, honey and citrus, and probably many more. It’s damn good, and it really spruces up a drink. It’s a great way to take a very traditional cocktail that you’re used to having, and that’s good, but that you want to make a little more special. For example, the first drink I made was the “French Gimlet”. I made this very simple drink because I wanted the St. Germain to stand out, so that I could taste the liqueur I’d just purchased. And this is a perfect example of taking a very simple drink and making it something a little more unique and something special by adding the St. Germain.
“French Gimlet”
2 oz. gin
1 oz. St. Germain elderflower liqueur
1/2 oz lime juice
Shake well and strain in to a chilled cocktail glass.
“Le Jacques Strap”
The second drink I tried with my new St. Germain was one I found online with a silly french play-on-words for a name. Paired with the creme de violette, this drink was very floral, but in a very soft manner. I find creme de violette to have an intense floral character, whereas the St. Germain has a nice, soft floral aspect. So mixed, it was a nice balance. This was a fun drink with its many different notes of flavors, all held together with the old, familiar background of gin.
2 oz. gin
3/4 oz. St. Germain elderflower liqueur
1/4 oz. creme de violette (original recipe calls for Creme Yvette)
2 dashes orange bitters
2 dashes green Chartreuse
Stir and then strain in to a chilled cocktail glass.
“Hemingway Daiquiri”
The reason I picked up a bottle of St. Germain a few days ago was because I had a thirst for a cocktail using grapefruit juice. I stopped by the ole grocery store to pick up some grapefruit juice, and that’s when I spotted the bottle of St. Germain being discontinued at this store and at a bargain price. This drink is named after Ernest Hemingway, as it was reportedly one of the drinks he’d drink at the El Floridita bar in Havana, Cuba, in which he frequented. Apparently, Hemingway enjoyed his drinks a bit stronger though, so he’d order it as a double, using twice as much rum. This gave way to the drink also being referred to as a “Paba Doble” (“doble” meaning double). I thought this drink was just OK… really nothing special. Maybe next time I’ll make it as a double, with 3 ounces of rum, and maybe I’ll like it more too?
1.5 oz. white rum
1/4 oz. maraschino liqueur
3/4 oz. lime juice
1/4 oz. grapefruit juice
Shake well and strain in to a chilled cocktail glass.
“Harry’s Manhattan”
In addition to my recent acquisition of the St. Germain, I’ve been spending time flipping through the pages of my newest cocktail book, “The Savoy Cocktail Book”. This is a great old book with hundreds of recipes, compiled by Harry Craddock and published in 1930. Harry Craddock was the bartender at the American Bar inside the Savoy Hotel in London, England. Harry Craddock left the U.S. for England to continue bartending, when Prohibition struck. I’ve made the following two cocktails from the book. I was not very fond of the latter (Champs Elysees), but the former was magnificent! In his book, it’s just referred to as the classic “Manhattan”, but I refer to it as “Harry’s Manhattan” because I thought it was neat that he suggested using a couple dashes of maraschino liqueur rather than the modern tradition of using a maraschino cherry. (This is my first and only old cocktail book, so maybe this practice wasn’t just Harry’s, but rather the old way of doing it? I’m not sure.) The modern maraschino cherry is pretty much sugar and red food coloring, whereas the maraschino liqueur is true to the marasca cherries it’s made from and even features a nutty taste that comes from the pits of the cherries. This was one of the best Manhattan cocktails I’ve ever had! It wasn’t quite as sweet as a Manhattan made with maraschino cherries, and it tasted almost silkier and smoother. It’s unusual that Harry suggests shaking the drink as well. Most drinks that consist of all alcoholic ingredients call for being stirred. I don’t know, but I’m converted… this is my new way of making a Manhattan. Thanks Harry!
2 oz. Rye Whiskey
3/4 oz. sweet vermouth
2 dashes maraschino liqueur
3 dashes Angostura bitters
Shake well and strain in to a chilled cocktail glass.
(based on the “Manhattan Cocktail No. 1” recipe in the Savoy Cocktail Book by Harry Craddock)
“Champs Elysees”
Whereas I loved the drink above, I was not a fan of this drink. I’m not too sure of the brandy & Chartreuse combo.
1.5 oz. cognac or brandy
1/2 oz. green Chartreuse
1/4 oz. lemon juice
1/8 oz. simple syrup
2 dashes Angostura bitters
Shake well and strain in to a chilled cocktail glass.
(based on the recipe in the Savoy Cocktail Book by Harry Craddock)
“Remember the Maine”
I can’t remember how or why I found this drink, but I stumbled across it online somewhere. What a lucky stumble! This drink was really good! It’s a nice stiff drink, with an interesting, complex taste. The absinthe in the forefront made the drink quite intense, while the Cherry Heering hung out in the background offering a nice subtle base. Very tasty indeed.
2 oz. Rye Whiskey
3/4 oz. sweet vermouth
2 t Cherry Heering
1/2 t absinthe
Stir and then strain in to a chilled cocktail glass.
“The Gilroy Cocktail”
This drink too… I don’t know how or why I found this one, but I did so online as well. And again, I really liked this one too. It’s nothing fancy, just a good, solid drink. If you ever want a solid, good cherry cocktail, this is it.
1 oz. gin
1 oz. Cherry Heering
1/2 oz. lemon juice
1/2 oz. dry vermouth
Shake well and strain in to a chilled cocktail glass.
Back in St. Louis
Posted: June 5, 2011 Filed under: absinthe, cocktails, gin, lime juice, mixed drinks, spirits, Uncategorized | Tags: absinthe, Aviation, bitters, Blue Moon, champagne, Cherry Heering, Cherry Vodka, cocktails, creme de violette, creme yvette, Death in the Afternoon, Ernest Hemingway, Galliano, Galliano Margarita, gin, lemon juice, lime juice, Limon Sunrise, limoncello, liquor, maraschino liqueur, Margarita, Mary Pickford, Peter Heering Cherry Heering, pineapple juice, rum, tequila, The Stork Club, triple sec, Vanilia Vodka 1 CommentIt’s been quite a while since I’ve posted an update to the ole Scientist McGee’s blog… a really long time. It seems like ages in fact. Since my last post, over a month ago, I took a trip to Jamaica. It was a wonderful and restful time away from the daily grind. My wife and I stayed at an all-inclusive resort in Montego Bay… all you can eat, all you can drink. I had a lot of tropical drinks, from morning to mid-morning, to lunch, to afternoon, to dinner, to after dinner and so on… repeat for 7 days. It was great… the drinks were very nice and easy and thirst quenching… lots and lots of Tequila Sunrises and an occassional Margarita thrown in there, amongst random others like the Bob Marley, Rum Punch, Pina Colata, etc. I even got some classic drinks mixed in as well, like a Rusty Nail, a Harvey Wallbanger, a Manhattan, etc. The people in Jamaica are amongst the nicest I’ve ever met, and the bartenders were no exception. They were happy to oblige and make a few drinks for me that weren’t on the menu because you can only take so much rum and tropical drinks after a few days. I even tried a new drink that I’d read about in the book I brought along to read on the beach. (Which reminds me… I’ve added a new piece to the side bar of my blog, on the right-hand side… It’s a list of books that I own or have read, and a brief rating of what I thought of them… check it out. And if you have any recommendations for me, please let me know.) The book I read on the beach was called “The Little Green Book of Absinthe”, and as the title suggests, it’s a book dedicated entirely to Absinthe. Pretty fun read, with little anecdotes, quotes and tales of the history of Absinthe. I was even happier to notice that the bartenders at the resort had in fact a bottle of Pernod behind the bar. A lot of the drinks in the book had too unusual of ingredients for me to order them, but one in particular struck my fancy on the 5th day of our stay. My wife had gotten hooked on Mimosas while we were there, and so I thought that the “Death in the Afternoon” cocktail sounded like a perfect companion to hers.
A “Death in the Afternoon” was a classic Ernest Hemingway drink and is…
1/2 oz. Absinthe
4.5 oz champagne
Stir together in a champagne flute.
(recipe from “The Little Green Book of Absinthe”)
And now for all the different drinks I’ve tried since my last post, in no particular order…
“Aviation” (w/ creme de violette)
Shortly after a post of mine a couple back, called “Trips back and forth to the booze merchant…”, in which I had just recently acquired some maraschino liqueur, I got a great tip from a reader who recommended me trying it with some Creme de Violette (some times referred to as Creme Yvette). Thank you to him, because it’s a great addition and a serious twist on the drink itself! As you might imagine, the creme de violette is very floral and a very strong flavor… a little added to a drink goes a long way, and definitely “blues” up the color of the drink, which is kind of fun. In the Aviation, it definitely adds another dimension. In this drink, using only 1/4 ounce is nice as then it’s somewhat subtle, as opposed to its strong presence in the “Blue Moon” coming up next.
2 oz gin
1/2 oz lemon juice
1/2 oz maraschino liqueur
1/4 oz creme de violette
Shake well and strain in to a chilled cocktail glass.
“Blue Moon”
Fresh in to my creme de violette kick, I attended a wonderful wedding reception with a very nice open bar and I spotted a bottle of the creme de violette behind the bar… but no maraschino liqueur. I asked the bartender what he’d recommend for the creme de violette, and he made me a “Blue Moon”. Pretty great drink, I must say. The violet melds wonderfully with the lemon, and it seems to almost bond with and transform the gin. It’s a drink of 3 really good flavors working really well together. Each flavor seems very clear and distinct, but also blend nicely to make an overall flavor greater than the sum of its parts.
2 oz gin
1/2 oz creme de violette
1/2 oz lemon juice
Shake well and strain in to a chilled cocktail glass.
“Mary Pickford”
This drink was one I found in the book “The Cocktail Hour”, which is a book celebrating the old fashioned drinks and their history, and I wound up really liking this one. It’s a great summertime drink. It’s sweet & refreshing without being “candy sweet”, due in large part to the nutty element of the maraschino liqueur. The recipe looks very simple, but its taste is surprisingly complex… again, thanks in large part to the maraschino liqueur, which leads me to my revelation that – the maraschino liqueur is king! (in my book anyway)
2 oz light rum
2 oz pineapple juice
1 t maraschino liqueur
1 t grenadine
Shake well and strain in to a chilled cocktail glass.
(recipe from “The Cocktail Hour”)
“The Stork Club”
Another drink I grabbed from this same book was “The Stork Club”, named after a famed nightclub in New York. I didn’t care much for this drink, and after this one and “The Bronx Cocktail” from my last post, I’ve decided that I don’t care for the gin and orange juice combo in drinks. It tastes like watered down OJ to me, and similar to Tang… which is never good in my opinion. Oh well. The lime juice made it a little better, but still the gin and OJ combo tastes flat & hollow to me, leaving me wanting something more.
1.5 oz gin
1/2 oz triple sec
1/4 oz lime juice
1 oz orange juice
Dash of Angostura bitters
Shake well and strain in to a chilled cocktail glass.
(recipe from “The Cocktail Hour”)
“Cherry Vodka”
I made this drink on a whim because I wanted to try a new drink using Cherry Heering. I found this one online, and I did not like it. But full disclosure, I don’t like vodka (as you may have noticed, there are very few vodka drinks in any of my posts). Since vodka doesn’t have much of a taste, this drink tasted like I was drinking just lime juice with some Cherry Heering, and a noticeable “hole of nothingness” where the vodka was. I won’t be making this one again ever.
1.5 oz vodka
3/4 oz lime juice
1/2 oz Cherry Heering
Shake well and strain in to a chilled cocktail glass.
“Galliano Margarita”
I bought my first bottle of Galliano yesterday (along with 2 new glasses, pictured here)! To be honest, I wasn’t expecting much from the Galliano, as I was sort of just buying it because my wife likes “Harvey Wallbanger” drinks, so I bought a half-bottle (375 ml). But boy was I in for a very pleasant surprise! I love it! I was under the wrong impression that Galliano was strictly a vanilla liqueur. I hadn’t realized how it has quite a bit of an herbal undertone as well, and a strong anise secondary flavor too. I don’t know why I hadn’t noticed this on the prior occassion when I had tried it before, but I hadn’t. I have to say, I think that Galliano is very good indeed. Plus I lucked out by stumbling upon a recipe for a drink that I just loved. When I brought the bottle home, I didn’t want to just make another Harvey Wallbanger, so I looked online for what I could make and figured I’d give a Galliano Margarita a shot. What the hell, eh? It was around 95 degrees out, so perfect, right? Oh my, what a treat! What a good drink! I highly recommend this to everyone.
1 oz tequila
1 oz Galliano
1/2 oz lime juice
Shake well and strain in to a chilled cocktail glass. Salt rim.
(As you can tell from the picture, I wasn’t in the mood for a salted rim.)
“Limon Sunrise”
And last but definitely not least, is a drink I looked up also online when I found myself reminiscing about the endless Tequila Sunrises in Jamaica and also re-discovered a bottle of limoncello I’d forgotten we had in our house. This one’s a very fun drink for the summer time. Very refreshing and the orange & lemon combo is very good.
1 oz limoncello
3 oz orange juice
Splash of grenadine
Fill a highball-sized glass with ice, and build the limoncello, followed by the orange juice, and then add the grenadine.
The Ward 8, the Obituary, the Negroni and the Bronx Cocktail
Posted: April 30, 2011 Filed under: Bronx Cocktail, cocktails, Food and drink, gin, Negroni, Obituary, rye whiskey, Ward 8 | Tags: absinthe, bitters, Bronx, Campari, cocktails, lemon juice, liquor, Negroni, Obituary, orange juice, rye whiskey, vermouth, Ward 8, whiskey 2 CommentsWell, hello there! Welcome back to Scientist McGee’s.
Since my last post, I’ve tried a few new drinks at home, bought a few new books to peruse, but the most fun update of all, I became a member of my first official Cocktail Club.
I became a member of the Cocktail Club at a St. Louis bar & restaurant called Sanctuaria ( http://www.sanctuariastl.com/ ). Sanctuaria has a wonderful cocktail menu with over 150 fine-crafted cocktails to choose from. Eighty of these drinks are classic cocktails, with the other 70+ drinks being the creations of Sanctuaria’s talented bartenders. What a joy! While the pocketbook won’t allow me to indulge in my new club’s benefits as often as I’d like to, I’m excited that it’s another important component in my “amateur journey in to the world of spirits”. I now have an outlet where I can learn more about drinks from experts and other cocktail fans, instead of learning everything on my own from books and the internet. The bartenders there truly love the cocktail and it’s truly fun to watch them work their craft. As a member, I get discounted prices off every cocktail, discounts off retail bottles of liquor and invitations to members-only events. The “gold-level” of the membership is earned when a member has tried all 150 drinks on their main menu. That’s going to take quite a while, but some day for sure. At my first visit, I was 2 for 2 with leaving the drink selection up to the bartender, just giving him a few things I was looking for in a drink. Both drinks that he suggested hit the nail right on the head and I got to try two amazing drinks that I just loved… the “Jabberwock” (sherry, caperitif and gin) and the “French Parade” (cognac, Green Chartreuse, Cointreau, maraschino liqueur and orange bitters). Two awesome drinks! I almost hate that I can’t just drink these two drinks 74 more times each to reach the 150-mark, but oh well, I do love trying new drinks all the time too.
Yesterday, I went out to one of the biggest used book & record sales in St. Louis. For a few bucks, I was able to pick up a few fun cocktail books… “Playboy’s Host & Bar Book” by Thomas Mario and “Cocktail Hour” by Susan Waggoner and Robert Markel.
The Playboy book seems to have a wealth of information all about entertaining and different spirits, along with tons of recipes. The other book is a little more quirky and fun, but has lots of fun pictures of old ads and images celebrating the cocktail culture. I think this book will inspire me trying a few new drinks… which it already has – a really good drink called the “Ward 8”. A good whiskey drink even my wife enjoyed. There’s a lot of drinks I try that I like but my wife hates (e.g. Negroni, see below). So when there’s a drink I try that we both like, those stick out in my memory and get a little asterisk (*) next to them in my book, because those are good ones to remember to make again. Because it’s always more fun to have someone share in the drink you make rather than drinking alone, right? Well, the Ward 8 is one of them. It’s a fruity/tropical whiskey drink, which may sound weird, but it’s quite good… because yes, it’s got some fruit juices in it, but the taste of the rye whiskey is very prevalent as well. It’s a good balanced drink for anyone who likes the taste of whiskey, but doesn’t want a drink that’s straight alcohol.
So anyways, that’s an update in the land of Scientist McGee. I leave you with recipes for 4 cocktails that I’ve tried since the last time I posted an update. They are the Ward 8, the Obituary, the Negroni and the Bronx. I hope you enjoy! Cheers!
“Ward 8”
Like I mentioned above, this drink is one for both whiskey lovers and lovers of fruity drinks… a great blend of the two. Neither aspect overwhelms the other, but both aspects shine through in a perfect pairing. It’s got an almost tropical flavor with the orange and lemon juice and grenadine, but the rye whiskey definitely makes an appearance at the end of each sip. I highly recommend the Ward 8, especially for mixed gatherings of people with diverse tastes.
2 oz rye whiskey
3/4 oz orange juice
3/4 oz lemon juice
1 teaspoon of grenadine
1 lemon peel for a garnish
Shake well and strain in to a chilled cocktail glass.
“Obituary”
I saw this recipe in a book, I recently flipped through at a bookstore, that was all about absinthe. It’s called the Obituary, but in layman’s terms, it should simply be called an “Absinthe Martini”. If you like Martinis, but you are craving the taste of absinthe, you need one of these. Nothing too complex, basically just a dry Martini with a nice absinthe flavor. Very good.
3 oz gin
1/2 oz dry vermouth
3/8 oz absinthe
Stir with ice and strain in to a chilled cocktail glass.
“Negroni”
This actually wasn’t the first time I tried a Negroni. I believe it’s actually the third time or so. I’m really not a huge fan of the drink based on taste alone, but I do crave it from time to time when I’m stuffed from dinner. When I’ve got a belly so full, it feels like it’s going to burst, this drink, which is heavy on the aperitif called Campari which supposedly serves as an appetite stimulant, hits the spot. Beware though, it is very dry and bitter.
1.5 oz gin
3/4 oz Campari
3/4 oz sweet vermouth
Stir well and strain in to a chilled cocktail glass.
http://www.theartofthebar.com/html/index.html
“Bronx Cocktail”
I didn’t care for this drink all that much. I think it was just that the proportions of the ingredients made it taste too similar to Tang, which I’m not a fan of.
1.5 oz gin
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 oz orange juice
dash of Angostura bitters, optional
orange peel for garnish
Shake well and strain in to a chilled cocktail glass.
http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737
Trips back and forth to the booze merchant…
Posted: April 16, 2011 Filed under: bitters, Chartreuse, cocktails, Food and drink, gin, liqueur, liquor, maraschino cherry, Peter heering cherry heering, Peychaud's bitters, rye whiskey, Sazerac, spirits, The Last Word, Uncategorized, whiskey | Tags: absinthe, Aviation, bitters, brandy, Campari, Captain's Table, chartreuse, Club Cocktail, cocktails, gin, Last Word, lemon juice, lime juice, liquor, Luxardo, maraschino liqueur, Peychaud's bitters, pineapple juice, rye, rye whiskey, Sazerac, The Last Word, Waldorf, whiskey 8 CommentsGreetings friends & patrons!
I’ve made a few too many trips to Friar Tuck’s over the last week or two, and picked up some Peychaud’s bitters, Grande Absente absinthe and Luxardo maraschino liqueur… Great purchases if you ask me!
The mini bottle of absinthe was the way to go (pictured in the Sazerac photos) because it was only $12 or so, and so I didn’t have to fork out around $70 for a regular sized bottle. It was a great way to go to since absinthe is so strong, most drinks I’m finding recipes for only call for a splash of it to coat the inside of a glass. So this little bottle will last me a long, long time. But even if it doesn’t, I now know how highly I think of this green elixir, and won’t mind shelling out the big bucks for a big bottle. I’d tried absinthe several years ago, but just straight (well, with water and sugar and what not, but still…). At that time, I thought it was just OK. But now, using it in cocktails, I think it’s the tops! Like I said, a little goes a long way, and the anise flavoring of absinthe really lends a cool and refreshing note to any cocktail it’s added to. It makes a whiskey drink seem summery! And that’s something to sing about!
The Peychaud’s bitters was a pre-requisite to buy in order to make the Sazerac. Peychaud’s bitters is from New Orleans and its creator is credited as the creator of the Sazerac cocktail. So, there wasn’t much choice there. But it’s really good too.
The Luxardo maraschino liqueur is something I’ve wanted to buy ever since I fell in love with Peter Heering CherryLiqueur (for a photo of Peter Heering, see my blog’s gravatar image… What a guy!).
Once I got the Cherry Heering, I started noticing that there weren’t all that many recipes that called for it’s rich, tart flavor, and instead most drink recipes called for maraschino liqueurs, which are made from the Marasca cherries and are lighter and bitter-sweet, and have a note of almond flavor from the crushed cherry pits. One of the most revered maraschino liqueurs is the Luxardo brand. At first taste, I wasn’t that thrilled because it was quite different from the CherryHeering which I love. But after a few tries and a few different recipes, I’m hooked on it too. It’s typically used in very subtle ways in drinks, and it plays more of a background role, lending a nice support to the ingredients in the forefront. It’s the Steve Buschemi of the cocktail world.
In addition to the acquisitions of these new ingredients, I also picked up a great book from the library… “The Craft of the Cocktail” by Dale DeGroff. I already have a great book by Mr. DeGroff, called “Essential Cocktails” which has been featured many times in this blog with recipes pulled from it. This book however, is a nice compliment to that book. I think it came out before “Essential Cocktails” and is more of a “complete and everything” guide to cocktails, from basic explanations and histories of each type of liquor, to a guide to unique measurements, to recommended websites and further reading, to an alphabetical list of tons of cocktail drinks. Where as “Essential Cocktails” is like a greatest hits album which nicely organizes all the best drinks in to their proper categories (Classics, Moderns, Sours, Highballs, etc.), this book is more like the “Bartender’s Bible” which is almost like a dictionary which lists tons of drinks alphabetically, but has much nicer pictures and descriptions than the “Bartender’s Bible”. Each book is unique to itself and offers a benefit, and so I’d recommend both books if you have the time and money to spend, or a library where you can borrow it for a few weeks. The nice thing is that there are drinks featured in “Essential Cocktails” that aren’t in “The Craft of the Cocktail” and vice versa, and even some drinks that are listed in both have slightly different recipes and therefore you can select which one fits your palate better. Both are top notch books and great resources to have… Reading them is so fun that they inspire me to run to the kitchen to mix one up! That’s why I recommend reading them in the evening time, rather than in the morning before going to work. They can be frustrating if read when you can’t go mix a drink.
Well, enough dribble-drabble… On to the drinks you can make for yourself at home in your bar, or call me up and come on over and I’ll mix one up for you myself…
“Sazerac”
What a drink! I love it! It’s perfect for when you want the nice, stiff taste of a whiskey drink served up, but it’s hot outside and you need some refreshing thirst quenching. The rye whiskey adds spice, but the lemon and absinthe make it cool and refreshing. Plus the sugar makes it a little sweet. When preparing, you only coat the inside of the glass with absinthe, but it’s surprising how much you can taste the absinthe in the drink. Top notch!
1 sugar cube
3-5 dashes of Peychaud’s bitters
2 oz rye whiskey
Splash of absinthe
lemon peel for garnish
Combine the sugar and the bitters, and muddle to dissolve the sugar in one old fashioned glass. Add the rye and some ice, and stir gently to combine. Take the chilled serving glass and add a splash of absinthe… Swirl the absinthe around to just coat the inside of the glass, and then pour out (in to my mouth) the excess absinthe. Strain the chilled rye, sugar and bitters in to this prepared glass. If you’re a purist, rub the rim of the glass with the lemon peel, and then discard. If you’re not a purist, twist the lemon peel over the top, or rub the rim, and drop it in to the drink for a garnish. (This recipe is a combination of 2 slightly different recipes from 2 different sources – see references below)
http://www.theartofthebar.com/html/index.html and http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737
“Captain’s Table”
Here’s a drink that features Campari, an aperitif bitters made with herbs and fruits. It’s often described as an “acquired taste” due to its bitter taste. I’m still not a huge fan, but this was one drink I did really enjoy. It’s perfect for when you want a refreshing and summery, back porch drink without wanting a “sweet & fruity” drink. All the flavors are very muted. The drink’s refreshing with the gin, orange juice and ginger ale, but it’s dry at the same time because of the Campari. Very good – Campari… you’ve served your purpose in life well.
2 oz gin
1/2 oz Campari
1 teaspoon grenadine
1 oz orange juice
4 oz ginger ale
1 maraschino cherry
Combine gin, Campari, grenadine and OJ… Shake well and pour in to a collins or a highball glass filled with ice cubes, and top with the ginger ale… Garnish with the cherry.
“Aviation”
This is a great, simple showcase and use of the maraschino liqueur. Very good drink. It has a very unique, nutty taste that you don’t taste everyday in most cocktails.
2 oz gin
3/4 oz Luxardo maraschino liqueur
1/2 oz lemon juice
http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737
“Club Cocktail”
Great drink! I found it to be very delightful to drink while sitting on the back porch on a lazy Sunday afternoon… Initially, I thought it was a little too heavy on the taste of the brandy. The caramel taste of the brandy surprised me being side-by-side with the maraschino liqueur and the pineapple juice. But by the second glass, I really began to love its unique flavor. It was another refreshing drink that’s not too fruity or sweet. I guess that’s almost the them of this particular blog post… refreshing drinks that aren’t sugary sweet and fruity.
2 oz brandy
1/2 oz maraschino liqueur
1/2 oz pineapple juice
2 dashes of Peychaud’s bitters
lemon peel for garnish
Shake well with ice, and strain in to a chilled cocktail glass… garnish with the lemon peel
http://www.craftofthecocktail.com/
“Waldorf”
This is an awesome alternate take on the classic Manhattan! This drink’s perfect for when you want a Manhattan, but want a more refreshing drink… The absinthe livens it up a bit, adding a fresh kick. Very good cocktail.
1/8 oz absinthe
2 oz bourbon (or rye whiskey)
3/4 oz sweet vermouth
2 dashes of Angostura bitters
The recipe I found said to swirl the absinthe in the glass to coat the inside and then pour out the excess, before adding the remaining ingredients… I was, however, in the mood to have some more absinthe in the drink, so I actually just mixed in about an 1/8 oz of absinthe with the bourbon, sweet vermouth and bitters, and then stirred with ice, leaving all of the absinthe in the actual drink, and then strained in to a chilled cocktail glass.
http://www.craftofthecocktail.com/
“The Last Word”
Now that I’ve got my maraschino liqueur, I was able to taste what this drink was supposed to properly taste like. (I’d originally only had Peter Heering Cherry Heering to use, and in one of my previous posts talk about how it didn’t work well and how it actually led to me creating my own variation called “The Counter Argument”.) This classic cocktail was reportedly brought back to life by a bartender in Seattle (Zig Zag Cafe) who disovered it in some old cocktail recipe books. Since it’s re-discovery, it’s enjoying quite a revival in popularity all across the country. It is indeed a good drink. It too has some really unique flavors and the Chartreuse really shines through and takes center stage, with a really nice accompaniment of the maraschino liqueur.
Equal parts…
Gin
Green Chartreuse
Luxardo Maraschino Liqueur
Lime juice
Shake well and strain in to a chilled cocktail glass
http://seattletimes.nwsource.com/html/restaurants/2008837441_zres11lastword.html
Cheers!