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.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!