1 1/2 oz Old Overholt Rye 1 oz Yellow Chartreuse 1/2 oz Martini & Rossi Dry Vermouth
Stir with ice and strain into a cocktail glass.
For my second drink at Green Street, I asked bartender Philip MacLeod for the 3-2-1. The 3-2-1 is a drink I was revisiting, for I recall ordering one the first few times we went to Green Street back in 2007. Since then, I do not recall spotting this recipe anywhere other than in the bar's drink book, so I am unsure of its origins other than the name reflecting the proportions. A quick glance makes me think that it is a Yellow Chartreuse variation of sorts of the Green Chartreuse-laden Hague or St. Moritz. The 3-2-1 greeted my nose with a Yellow Chartreuse aroma of herbal and minty notes along with a touch of the rye whiskey. The sweet sip provided malt and a mild herbal flavor, while the bulk of the Chartreuse and vermouth flavors appeared later as a minty and intensely herbal swallow. The rye's barrel notes at the end functioned to dry out the drink a little. Moreover, after finishing the drink, it did seem in a way like a less bitter and more sweet Green Point.
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!