Yellow Chartreuse

Well, I did it… I bought my first bottle of Yellow Chartreuse.  Green Chartreuse is one of my favorite things, so I’ve been intrigued by it’s yellow sister for a while now and knew that sooner or later, I’d bite the bullet and need to reunite these siblings.  I must say, I really like the yellow Chartreuse as well.  But not nearly as much as it’s powerful counterpart of the green variety.  Chartreuse is a pricey liqueur (around $55-60 a bottle).  While I really like the yellow Chartreuse, a milder, sweeter, less potent (80 proof, as opposed to the 110 proof of the green) version of the liqueur, I don’t know if it’s really worth the price for my budget.  The green variety is worth every penny, plus some, in my opinion.  I’d probably pay $100 a bottle if I needed to, and for some context, I’ve never paid more than the price of green Chartreuse for any other liquor.  But to be quite honest, I don’t know if I’ll rush to the booze merchant, to pony up the money for another bottle of the yellow stuff, when I run out.  I don’t think that this’ll be the only bottle I own, but I also won’t be heartbroken if my bar goes some months without it.  At this point at least (and I’ll be the first to admit that my mind might completely change, 360 degrees, by the time I reach the bottom of this bottle, as often my taste does during the course of just a 3 ounce cocktail), I don’t think the price tag justifies treating it as a staple in my bar.  Nevertheless, I’m enjoying it quite a bit while it lasts.  And I’ve mixed up 4 drinks using the yellow stuff, and 2 of which I love!  So, who knows what the future holds!  Following, are four drinks that call for yellow Chartreuse, one drink I made just because I loved the name, one 100% classic cocktail, and the last one just because I wanted a drink that called for Benedictine and the drink’s named after one of the best cocktail towns in the world.  Enjoy!

“3, 2, 1 Cocktail”

I found this drink, and “Aurora’s Bed” and the “Cloister”, all from a blog called “Cocktail Virgin Slut” (http://cocktailvirgin.blogspot.com/) – what a great wealth of cocktail recipes!  This drink, the 3, 2, 1, was the first drink I tried with my new yellow Chartreuse.  This was a nice and smooth drink, and I did notice that the yellow Chartreuse was indeed sweeter, more floral and smoother than the kick, bite and punch of the green Chartreuse.

1.5 oz. rye whiskey

1 oz. yellow Chartreuse

1/2 oz. dry vermouth

Stir well with ice and strain in to a chilled cocktail glass.

(http://cocktailvirgin.blogspot.com/)

“Mujer Verde”

This drink was delicious! It reminds me a lot of the “Last Word” (https://scientistmcgee.wordpress.com/2011/04/16/trips-back-and-forth-to-the-booze-merchant/), one of my favorite cocktails! I must love the combination of green Chartreuse with lime juice – they go so well together!

1 oz. gin

1/3 oz. lime juice

1/4 oz. simple syrup

1/2 oz. green Chartreuse

1/4 oz. yellow Chartreuse

Shake well with ice and strain in to a chilled cocktail glass.

Garnish with a lime.

(“The Art of the Bar”)

“Aurora’s Bed”

For this drink, I made my first infused simple syrup – a saffron-infused simple syrup.  To make this, I followed the basic recipe for making simple syrup… equal parts sugar to water, and boil (https://scientistmcgee.wordpress.com/2011/08/31/dashes-and-splashes/).  But the water I used had saffron left in it overnight.  What I did was use 6 threads of saffron for a quarter cup of water.  I placed the saffron threads in the cup of water and let it sit out overnight.  The next day, I used this water to combine with sugar and boil to make the simple syrup – very easy!

I then used this saffron-infused simple syrup to make the “Aurora’s Bed” cocktail. It was a very good drink… sweet, sour and herbal.  But even though making the saffron-infused simple syrup was easy to make, it took some time, and so I don’t know if I can honestly say that this drink was worth the effort.

2 oz. gin

1 oz. saffron-infused simple syrup

1/2 oz. lemon juice

1/4 oz. yellow Chartreuse

Shake well with ice and strain into a chilled cocktail glass.

Garnish with lemon or orange.

(http://cocktailvirgin.blogspot.com/)


“Cloister”

Here’s yet another fantastic drink!  I love this one!  The herbal taste of the yellow Chartreuse mixed with the tartness of the grapefruit is delicious.  A top notch cocktail!  (I am a huge fan of grapefruit juice in my cocktails though.)

1.5 oz. gin

1/2 oz. yellow Chartreuse

1/2 oz. grapefruit juice

1/4 lemon juice

1/4 simple syrup

Shake well with ice and strain in to a chilled cocktail glass.

Garnish with a lemon.

(http://cocktailvirgin.blogspot.com/)

“Fine & Dandy Cocktail”

This drink was OK.  I only made it because I was attracted to its name.  It’s just a very sour drink with an orange twist (kind of tangy though unfortunately).  A little simple syrup might help out, but still a decent drink.

1.5 oz. gin

3/4 oz. lemon juice

3/4 oz. triple sec

1 dash of Angostura bitters

Shake well with ice and strain in to a chilled cocktail glass.

(“Savoy Cocktail Book”)

“Old Fashioned”

One of the most classic of all classic cocktails – the “Old Fashioned”.  It’s pretty wonderful… a very nice way to drink whiskey as an alternative to just whiskey and water.  Sugar, bitters, water and bourbon – excellent!  This recipe is based upon the one Matt Seiter featured in Feast magazine last month.

2.25 oz. whiskey

1/2 oz. water

1 sugar cube

2 dashes Angostura bitters

3 ice cubes

Muddle the water, sugar cube and bitters.  Add whiskey and 2 ice cubes, stir.  Add 3rd ice cube and serve.

(http://www.feaststl.com/recipes/article_29fd5cc4-ffe4-11e0-902b-0019bb30f31a.html)

“San Francisco”

This is just a random drink I found in my “Bartender’s Bible”, as I was looking for a new drink that called for Benedictine.  It’s an OK drink… a bit too sour for me, but then again, I’d be totally content to have another one if someone made another one for me.  Ha!

1.5 oz. whiskey

1/2 oz. Benedictine

1 oz. lemon juice

Shake well with ice and strain in to a chilled cocktail glass.

(“The Bartender’s Bible”)


The road to the present…

Welcome back to Scientist McGee’s!  This is my second blog, and I’m glad you could make it.

Well, like I mentioned in my first post, I’ve been taking photos of each cocktail I make.  Well, not each and every one of them… I think maybe about a third of the cocktails I’ve made… I don’t always think to do this.  Like I don’t have a picture of a Martini or a Manhattan or a White Russian or a Gin & Tonic, so I guess I mainly remember to take a picture when I’m trying a new cocktail for the first time.

To catch up to present day, I wanted to post all of the pictures I have thus far.  Some of these I actually only made once.  Not because they’re not good necessarily, but well… I don’t know why.  I guess they just didn’t strike a chord with me enough to return to.  Most likely it’s because they were just average.  I didn’t fall in love with them… but I didn’t hate them either.  (If I hate one, I’d remember it… like the Long Island Iced Tea.)  So some of them I don’t have a strong enough memory of them to say much about them, so I’ll just list the recipe.

Anyways, this is the 2nd and I guess last post that’s more about catching you, the readers, up to speed to where I am today… starting with last summer and my Schnucks gift card, to early Spring 2011 today.  Now, with my first post being an introduction and this second post being a gallery of my “hits and misses” over the last 3/4 of a year, this brings us to modern day… and you know what “modern day” means, right?  That’s right – my first very own bottle of Chartreuse only 4 days away!

Remember, as you walk through my gallery of 2010/2011 cocktails, and later on through new ones I try… If anyone has any suggestions, recommendations, questions, comments, etc., please by all means, let me know… I’d love to hear what you suggest!

So now, in chronological order, they are…

“The Bronx Bomber”

1.5 oz gin

1/4 oz sweet vermouth

1/4 oz dry vermouth

1/2 oz orange juice

1/4 oz lemon juice

1/4 oz simple syrup

orange twist for garnish

Shake and strain into a chilled cocktail glass.

http://www.theartofthebar.com/html/index.html

“Old Pal”

This is one I made when I bought my bottle of Campari, an Italian aperitif that’s an infusion of herbs and fruit which is pretty damn bitter.  The jury’s still out on what I really think of Campari.  When I tried this drink, the Old Pal, I was not thrilled.  It was pretty bitter if I recall correctly.  However, I did like the Negroni (gin, Campari, sweet vermouth) I tried, in addition to the Venetian I tried about a week ago (gin, Campari, dry vermouth, amaretto, and a lemon twist).  However, like I said the jury’s still out on Campari.  I am indeed warming up to it, and finding that I do crave it some times, but it’s just so bitter, that it’s not always satisfying to me.  Only time will tell, I guess.

1 oz whiskey

1 oz Campari

1 oz dry vermouth

orange twist for garnish

Stir and strain into a chilled cocktail glass.

http://www.theartofthebar.com/html/index.html

“Rob Roy”

I do like a Rob Roy.  This has become one of my favorites, up there I think with the Manhattan.  I like a regular Rob Roy, a perfect Rob Roy (sweet & dry vermouth) and a dry vermouth. Here’s the recipe for a regular Rob Roy:

2 oz blended scotch

1 oz sweet vermouth

bitters to taste

lemon peel for garnish

Stir and strain into a chilled cocktail glass.

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

“The Knit Knot”

This is a cocktail that I made up for my wife to toast the launch of her new online business, “The Knit Knot”.  I made this drink with her in mind, based upon a combo that she’s loved for a long time – vanilla and orange juice.  She says it tastes like an Orange Julius from the mall.  I think it’s actually quite better than that.  It’s pretty damn tasty, I must say.  And I add a maraschino cherry to add one more note and an extra cute color.

1.5 oz Absolut Vanilia Vodka

3 oz orange juice

1 maraschino cherry for garnish

Shake and strain into a chilled cocktail glass.

“Stiletto”

2 oz whiskey

1/2 oz amaretto

1/2 oz lemon juice

1 teaspoon lime juice

Shake and strain into a chilled cocktail glass.

http://www.amazon.com/Bartenders-Bible-Mixed-Drinks-Everything/dp/0061092207/ref=sr_1_1?ie=UTF8&qid=1299558901&sr=8-1

“Dry Rob Roy”

2.5 oz scotch

1.5 teaspoons dry vermouth

lemon twist for garnish

Stir and strain into a chilled cocktail glass.

http://www.amazon.com/Bartenders-Bible-Mixed-Drinks-Everything/dp/0061092207/ref=sr_1_1?ie=UTF8&qid=1299558901&sr=8-1

“The Blood & Sand”

Perhaps my favorite drink right now.  It’s such a great blend of tastes that creates an all-new flavor all its own.  Plus, it’s such an easy drink to remember how to make because it’s all equal parts, an ounce of each.  Nice and easy and delicious!  Mmmm… the smokiness of the scotch meeting the delicious blend of tart cherries and oranges, and with all being equal parts, none of the flavors take over… they blend perfectly, in harmony, to make a knock-out flavor.  I can’t say enough good things about this drink.  It’s so good, I think it would appeal to all.  Go out and ask your local bar tender if they have Cherry Heering, and if they do, ask them to make you a “Blood & Sand”.  Most likely, you’ll have to tell them how to make it, but again, it’s one of the easiest drink recipes to remember. It’s perfect!  (Plus it’s got a cool history… named in tribute to a silent film starring Rudolph Valentino about a bullfighter)

3/4 oz blended scotch

3/4 oz Peter Heering Cherry Heering

3/4 oz sweet vermouth

3/4 oz orange juice (freshly squeezed juice of a blood orange preferably)

orange peel for garnish

Shake and strain into a chilled cocktail glass.

(Most of the recipes you see for this drink, it just calls for orange juice, but one I found somewhere, called for the juice of a blood orange which makes perfect sense with the name and it tastes really good.  So if you feel like going to the trouble of buying blood oranges, I highly recommend them, but if you’d rather make this more of an everyday drink, like myself, just use some orange juice in a carton that stays good for quite some time.  That makes it nice and easy, but for a treat, I highly recommend blood orange juice.)

“The Move Over”

1.5 oz gin

1/2 oz dry vermouth

1/4 oz sweet vermouth

1/4 oz Cherry Heering

dash of bitters

Stir and strain into a chilled cocktail glass.

“Margarita”

(the 2nd photo is with one of my new glasses!)

This is a drink I never had much interest in.  When it came to ordering a drink at a Mexican restaurant, I always tended to opt for a Mexican beer instead…  Until we had 70 degree weather in February in St. Louis, a few weeks back… I wanted to enjoy the perfect weather with a drink on the back porch, so I made a margarita and now I really like this drink!  Now I love the Mararita in fact…

1.5 oz silver tequila

1 oz triple sec

1/2 oz fresh lime juice

splash of simple syrup

Shake and strain into a chilled, salt-rimmed cocktail glass.

http://www.theartofthebar.com/html/index.html

“Long Island Iced Tea”

One of my least favorite drinks to date… I just thought that this drink tasted like a muddled, sweet sugary mess.  I’m not a fan.  Maybe I just made a bad version of this drink?  I don’t know.

1/2 oz vodka

1/2 oz gin

1/2 oz rum

1/2 oz tequila

1/2 oz triple sec

3/4 oz simple syrup

3/4 oz lemon juice

3 oz Coca-Cola

lemon wedge for garnish

Stir and serve in a large glass with ice.

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

And my cocktail menu for the 83rd Annual Academy Awards (“Oscar Night!”) was all champagne-based cocktails:

“Champagne Cocktail”

(no photo available)

Originally appeared in “How to Mix Drinks” by Jerry Thomas in 1862… This was a very good drink!

1 sugar cube soaked in Angostura bitters

champagne

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

“French 75”

(no photo available)

Legend has it that this drink was improvised by an American soldier out in the French countryside during WWI.

1 oz gin or cognac

3/4 oz simple syrup

1/2 oz lemon juice

3 oz champagne

lemon peel for garnish

Shake and strain gin/cognac, simple syrup and lemon juice in to a flute, and then top with champagne.

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

“Buck’s Fizz”

(no photo available)

Invented at the Buck’s Club in London in the 1920’s, this was the inspiration for the Mimosa.  This was delicious and top notch!

2 oz orange juice

splash of gin

splash of Cherry Heering

3 oz champagne

orange peel for garnish

Shake OJ, gin and Cherry Heering with ice and strain in to a flute, topping it with champagne.

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

“Mimosa”

(no photo available)

If I’m not mistaken, the Mimosa was invented a few years after the Buck’s Fizz, in Paris, and “mimosa” means “mimic” in french(?)

2 oz orange juice

4 oz champagne

1/2 oz triple sec float on top (optional)

orange zest for garnish

Pour OJ in to a flute, fill gently with champagne and the drink will mix itself.  Optional: Top with a 1/2 oz float of triple sec for an extra kick.

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/0307405737

Notes:

-While I credit the books/websites I got the recipe from, sometimes I modify the way the recipe’s written.  For example, obviously freshly squeezed juice of any sort is better tasting than juice from a carton.  But hey, I don’t need to specify “freshly squeezed” vs. not.  That’s up to you, eh?  If you want to take the time, squeeze the juice yourself, if not, then pour the juice you have in the fridge.

-Also, I may modify the recipes in different ways too. I don’t own any Cointreau, so usually, I’ll substitute triple sec for where most recipes specify Cointreau.  Maybe some day, I’ll own some Cointreau, and I’ll know what I’ve been missing, but until then, I’ll specify triple sec, and if you want to use Cointreau, go right ahead.

-Also, the pictures shown here are usually ones from a week night, so the chances of seeing a garnish that it calls for are slim to none.