Wednesday, February 1, 2012


2 oz Old Overholt Rye
3/4 oz Yellow Chartreuse
1/4 oz St. Elizabeth Allspice Dram
1 dash Fee's Chocolate Bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

For my second drink at Highland Kitchen, I was tempted by the combination of allspice dram and Yellow Chartreuse, so I asked bartender Will Quackenbush for the Bristol. I was a bit curious about the name, and Will confirmed that the drink he created was indeed in honor of Bristol Palin. With an Alaska as a starting point, he converted the classic into a more warm and wintery recipe using a richer spirit and additional spicy ingredients. Will also mentioned that the name also pays tribute to Bristol, Vermont, where his dad did his pharmacy practicum years ago.
The Bristol's orange twist accented the rye whiskey aroma. Next, the sweet malt sip contained some light herbal notes from the Yellow Chartreuse, and the swallow presented the majority of the Chartreuse flavors along with the allspice and a lingering chocolate note from the bitters. While the whiskey kept a frontiers feel to the drink, I could see the basic recipe working just as well with Cognac or aged rum.

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