1/3 Dry Gin (1/2 oz Wireworks)
1/3 Benedictine (1/2 oz)
1/3 Green Chartreuse (1/2 oz)
Stir with ice and strain into a cocktail glass.
Two Wednesdays ago, the cocktail hour began with a curiosity from the 1940 edition of The How and When by Hyman Gale and Gerald F. Marco. The Louis Special recipe was provided "courtesy of Louis Postenrieder, head barman Hotel Bristol, Wien," and the intense equal parts combination that includes Green Chartreuse and Benedictine seems like it could roll out of a hip speakeasy bar in Manhattan today moreso than a hotel bar in Austria over 70 years ago. Once mixed, the Louis Special offered a green herbalness to the nose. A sweet almost honey-like sip gave way to a swallow that presented the Green Chartreuse smoothed out by the Benedictine. Indeed, Andrea declared that it was "delicately sweet and floral." I was curious what the libation would be like as a room temperature Scaffa, although perhaps 1.5-2 parts gin to one part each of the liqueurs would work better since there would be no ice-melt dilution to cut the sweetness.
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!