1/2 oz Yellow Chartreuse
1/2 oz Grapefruit Juice
1/4 oz Lemon Juice
1/4 oz Simple Syrup
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist (grapefruit twist is an option, but not the way Green Street makes it).
For my last cocktail at Green Street two Sundays ago, I asked manager Mark Young to make me the Cloister. Robert Hess' site has been tracing back the history of the drink with the earliest reference they could find was in a 1970's Playboy bar book. While Robert was introduced to the Cloister at the Zig Zag Café in Seattle, I, like many Bostoners, was introduced to the recipe on Green Street's A-to-Z cocktail menu.