2 oz Old Overholt Rye
1/2 oz Cognac
1/2 oz Amaro Nardini
1 barspoon Green Chartreuse
2 dash Orange Bitters
Stir with ice and strain into a cocktail glass.
At Barrel House in Beverly, bartender John Wierszchalek wanted to send me home with one for the road, or in this case the commuter rail back to Boston. He regretted that we were on the other end of the bar for he wanted to showcase one of his creations that he dubbed the Green Hornet. Despite the small amount of Green Chartreuse in the drink, it definitely contributed greatly to its bouquet. A malty sip had a richness from the Amaro Nardini's caramel. And finally, the swallow displayed the rye and Cognac combination that works great in drinks like the Vieux Carré along with a beautiful pairing of chocolate-herbal from the Nardini and green-herbal from the Chartreuse.
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!