Tuesday, August 6, 2013

jade mountain

2 oz Bols Genever
1/2 oz Sweet Vermouth
1/2 oz Green Chartreuse
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.
Two Wednesdays ago, we paid a visit to Myers & Chang for dinner. For a drink, Andrea selected the Jade Mountain which appeared like a riff on the classic Bijou Cocktail except using Genever and Angostura Bitters instead of gin and orange bitters. It turns out that the proportions were also a little different, but I have seen similar spirits-driven versions of the Bijou presented before. Once mixed, the Jade Mountain offered a Green Chartreuse aroma. A herbal and grape sip transitioned into a malt and Chartreuse swallow that ended with Bols Genever's wormwoody finish.

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