1 1/2 oz Noilly Prat Dry Vermouth 1/2 oz Lemon Juice 1/2 oz Green Chartreuse 1/4 oz Honey Syrup (2:1)
Shake with ice and strain into a cocktail coupe. I added a lemon twist.
For an aperitif as dinner was in the oven, I decided to make a recipe I had spotted in TastingTable's drink feature, namely the Board of Directors. The drink was created at Sable in Chicago and appeared on their spring and summer 2011 menus. With the majority of the drink being dry vermouth, it seemed like a good before dinner drink. The lemon twist garnish I added to the recipe offered up aromas that prepared the mouth for the honey and lemon sip. The swallow was sometimes dry vermouth followed by the Green Chartreuse, and other times these two ingredients seemed to merge into a cohesive flavor combination. Overall, the Board of Directors proved to be rather light and easy to drink, but perhaps it was a touch too sweet to be the quintessential aperitif. Andrea commented that the drink would make a good introduction to Green Chartreuse since the lower proof and the honey's softening effect made the balance rather gentle. Lastly, the lemon, honey, and herbal combination reminded me a little of Eastern Standard's Metamorphosis albeit with different herbal and spice elements.
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!