1 1/2 oz Old Overholt Rye 3/4 oz Green Chartreuse 1/2 oz Lemon Juice 1/2 oz Simple Syrup 1 dash Housemade Aromatic Bitters 1 Egg White
Shake once without ice and once with. Double strain into a rocks glass, and twist a lemon peel over the top.
Max Toste got behind the bar after speaking to us about the Door 74 to make us our next round of drinks. I ended up ordering the Carthusian Sour off of the menu as Andrea seemed to greatly enjoy hers the last time we were at Deep Ellum. The drink was very similar to a rye-containing version of the St. Germain cocktail we made a few weeks prior. The Carthusian Sour's nose was first lemon oil and later lemon juice; it was interesting that these aromas were able to push the Chartreuse out of the picture. The lemon juice made for a very interesting pairing with green Chartreuse which is more frequently matched up with lime juice such as in the Silent Order and Green Ghost. While lime seems to accentuate green Chartreuse, lemon seems to smooth out its flavor, and in this drink, the egg white also assisted in taming the Chartreuse. Although the whiskey was not the dominant flavor, it did provide a delightful richness on the swallow.
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!