1/2 oz Noilly Prat Dry Vermouth
1/4 oz Green Chartreuse
1/4 oz Luxardo Maraschino
2 dash Fee's Whiskey Barrel Bitters
Stir with ice and strain into a cocktail glass.
Wednesday last week, I reached for Left Coast Libations in hopes of finding an alluring recipe from the other side of the country. The one that caught my attention first was the Armistice Cocktail created by Erik Hakkinen of Seattle's Zig Zag Café. With dry vermouth, Green Chartreuse, and Maraschino, it reminded me of a more subtle rye Californie Palace from Ted Saucier's Bottom's Up, and with the Manhattan variation structure, it also me think of a Brooklyn.