1 1/2 oz Macchu Pisco
3/4 oz Green Chartreuse
3/4 oz Sweet Vermouth
2 dash Angostura Orange Bitters
Stir with ice and strain into a cocktail glass. Twist an orange peel over the top to express the oils.
For a second drink at Brother Cleve's night at Think Tank, I inquired about recipes he had been tinkering with lately. One that Cleve mentioned was a Pisco-based Bijou that he dubbed La Joya (both bijou and joya mean "jewel" when translated from French and Spanish, respectively). Much like the original, the drink began with a Chartreuse and orange oil aroma (although some Bijou recipes utilize a lemon twist). The sip was sweet and smooth with orange notes from the bitters and light grape ones from the vermouth and perhaps the pisco. On the swallow, the herbal notes of the Chartreuse presented themselves along with the pisco flavors. Interestingly, the pisco took the liqueur in a funkier direction than the crisper, more botanically driven gin-based classic.
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!