1 1/2 oz Bonal
1 barspoon Yellow Chartreuse
1 dash Regan's Orange Bitters
Stir with ice and strain into a cocktail coupe. Garnish with a lemon twist.
Two Sundays ago, Andrea and I popped into the Island Creek Oyster Bar for a cocktail. The Snap Point caught my eye on the menu for it paired up the new Ransom Old Tom Gin with Bonal quinquina and Yellow Chartreuse, and I asked bartender Ginny Edwards to make one. Midway through my drink, head bartender Bobby McCoy stopped by and told me about the Snap Point. His concept was a winter aperitif loaded with Alpine spice that would not ruin the palate. Given the equal parts gin and aromatized wine capped off with a barspoon of yellow Chartreuse, I asked Bobby if the San Martin was his starting point. While he was familiar with the drink, his inspiration was the Bonal and Chartreuse; since these two ingredients are made in the same region in France, the pairing seemed a natural one to him.