1/3 Green Chartreuse (1 oz)
1/3 Lillet (1 oz Cocchi Americano)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Last Monday, the Endeavor from the UKBG Approved Cocktails book caught my eye. With green Chartreuse, an aromatized wine, and a base spirit, the recipe reminded me of the gin-based Bijou (or Scott Holliday's rye-base Family Jewels variation) and the Irish whiskey-based Tipperary. Here, the spirit and wine ingredients were Bourbon and Lillet, respectively. What is curious is that these British bartenders published the recipe only 4 years after Prohibition had ended; the recipe calls for Seagram's, a Canadian company that purchased several American distilleries after Prohibition ended and began a few decades of making Bourbon in the States.