1/2 oz Laphroaig Scotch
1/2 oz Punt e Mes
1/4 oz Maraschino Liqueur
1/4 oz Yellow Chartreuse
Stir with ice and strain into a rocks glass. Garnish with a spritz of Laphroaig.
Two Wednesdays ago, Andrea and I ventured over to Ames Street Deli after dinner for a nightcap. For a drink, I asked bartender Sam Cronin for his Charles Roy that two of my out-of-town guests had mentioned that had enjoyed several weeks ago. Sam replied that it had just left the menu, but he could definitely make it. He also described that the concept came by way of a request for a smoky Manhattan, and he took a Rob Roy base and merged it with a Red Hook and a Green Point. While bandying about name ideas, one of the other bartenders, Neil Quigley, suggested the Charles Roy to capture the bar's proximity to the Charles River.