1 oz Dolin Dry Vermouth
1 oz Dolin Blanc Vermouth
1/4 oz Green Chartreuse (*)
1 fistful Anise Hyssop Leaves
Muddle leaves in other ingredients. Add ice, shake, and double strain into a champagne flute. Top with sparkling wine. Rub the glass' rim with a smacked anise hyssop leaf.
(*) When Andrea ordered this drink in August, the Chartreuse was increased to 1/2 oz.
After my visit to the Citizen Public House, I crossed the river to get dinner at Moody's Falafel. Instead of taking the subway home, I continued my walk to Bergamot in Somerville. For a nightcap, bartenders Paul Manzelli and Kai Gagnon suggested one of their newest creations, Les Champs Verts. The drink featured anise hyssop leaves that they acquired from Eva's Garden in South Dartmouth, MA. Anise hyssop is actually part of the mint family and not the hyssop family proper, and it is often called mountain or licorice mint. To complement the herbal component, they added a pair of vermouths and a touch of green Chartreuse to this Champagne cocktail.
The Les Champs Verts started with an anise aroma from the muddled leaves that was supplemented with hints of Chartreuse. The sparkling wine provided a crisp sip that was followed by a delicate herbal swallow and a dry anise aftertaste. With the Chartreuse, sparkling wine, and herb components, the drink reminded me a little of Craigie on Main's Fin du Saison.