1 1/2 oz Diabolique Bourbon
1/2 oz Green Chartreuse
3/4 oz Avèze Gentian Liqueur
1/4 oz Angostura Bitters
Shake with a sprig of rosemary (here, used thyme) and ice, and strain into a cocktail coupe.
One of the cocktails that Andrea requested from Sahil Mehta at Estragon was the Maroon Beret from his recipe notebook. I neglected to ask Sahil whether the name Maroon Beret was a riff on the Prince song "Raspberry Beret" or a tribute to some military fighting force or other. The combination of gentian liqueur and Green Chartreuse did remind me though of the Trapped Under Ice that was on the menu at Russell House Tavern when I started bartending there last year. Once mixed, the Maroon Beret offered a gentian and herbal aroma that led into a dry, malty sip. Next, the swallow began with Green Chartreuse notes and ended with a complex chocolate, coffee, cinnamon, and spice finish.
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!