prospector cocktail

1 1/2 oz Cognac (Château de Plassons VSOP)
1/2 oz Green Chartreuse
1/2 oz Cointreau
1/2 oz Crème de Cacao

Stir with ice and strain into a double rocks glass. Add ice cubes and garnish with a lemon twist.
On Monday night, Andrea was flipping through the new issue of Imbibe magazine and spotted the Prospector Cocktail in the Vancouver, British Columbia, article. The drink was created by Vancouver's Pourhouse co-owner, Jay Jones, who named the drink after Gassy Jack Deighton, a pioneering saloon keeper in Georgetown who was previously a prospector. The recipe seemed rather intense with half of the ingredients being rather flavorful liqueurs so I decided to give the drink a go. At first, the Prospector Cocktail was full of lemon oil on the nose which converted over to green Chartreuse aromas later in the inhale. The sip started with Cointreau's orange peel notes combined with some sharpness from the other ingredients. In addition, the Cognac's richness and the Chartreuse's grassy herbalness appeared in the middle of the sip with the chocolate notes appearing on the swallow. Surprisingly, the drink seemed rather dry despite the high sugar content from all of the liqueurs; perhaps the intensity of the green Chartreuse combined with the heat of the Cognac worked to dry out the balance of the drink.