1 oz Gin (Aviation) 1/2 oz Chartreuse (Green) 1 dash Crème de Cacao (3/4 tsp Leroux)
Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top and float 2 drops of bitters (Gotas Amargas Peruvian Bitters).
After getting home on Sunday, it was time for a nightcap so I flipped through Boothby's 1934 edition of World Drinks And How To Mix Them and found the Deceiver. The nose of the drink was a combination of the lemon oil and cinnamon with other botanicals from the bitters. The Chartreuse and gin combined to give the drink a floral character; in retrospect it might have been aided by the lavender used in making Aviation Gin. A mint-like flavor from the Chartreuse along with chocolate notes from the Crème de Cacao appeared on the aftertaste. The Crème de Cacao and green Chartreuse made a rather good pair and the cacao seemed to sedate the lingering Chartreuse's intensity. I felt like the cacao amount could be higher, whereas Andrea thought that it was just right.
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!