1oz gin
3/4oz sweet vermouth
3/4oz green chartreuse
1 dash orange bitters
Stir in mixing glass and garnish with lemon twist, cherry, or olive.
Postnote: see below that most recipes include a 1/4 oz Campari or at least a Campari rinse – otherwise, this is a Bijou.
Mine had an orange twist for garnish. I rather enjoyed it; well-balanced flavor and easy to drink. Tim was really pleased with his (rye) old-fashioned (he's discovered through the wonders of sense-memory that this drink is what his uncle and aunt would make at home and the smell reminds him of visiting them as a child). The food was fabulous too; we ate at a table but our server was happy to talk about the drinks with us.
I've since discovered that this is not an uncommon drink, and is listed elsewhere as using a dash of Campari in place of the orange bitters... and I believe that what I had this night used Campari, although I thought it definately had a orange bite to it. May my palate develop quickly and be more reliable! I suppose the only thing to do is make one of each and do a comparison.
And, oh! I cannot wait for the tea party. I have the deranged idea to make a period dress to wear -- and I have a gorgeous cloche I just bought for winter.
Postnote: 8/21/11 by Frederic
The Green Street cocktail book lists the recipe as:
Postnote: see below that most recipes include a 1/4 oz Campari or at least a Campari rinse – otherwise, this is a Bijou.
Mine had an orange twist for garnish. I rather enjoyed it; well-balanced flavor and easy to drink. Tim was really pleased with his (rye) old-fashioned (he's discovered through the wonders of sense-memory that this drink is what his uncle and aunt would make at home and the smell reminds him of visiting them as a child). The food was fabulous too; we ate at a table but our server was happy to talk about the drinks with us.
I've since discovered that this is not an uncommon drink, and is listed elsewhere as using a dash of Campari in place of the orange bitters... and I believe that what I had this night used Campari, although I thought it definately had a orange bite to it. May my palate develop quickly and be more reliable! I suppose the only thing to do is make one of each and do a comparison.
And, oh! I cannot wait for the tea party. I have the deranged idea to make a period dress to wear -- and I have a gorgeous cloche I just bought for winter.
Postnote: 8/21/11 by Frederic
The Green Street cocktail book lists the recipe as:
• 1 oz Gin (Plymouth)
• 1 oz Sweet Vermouth
• 1 oz Green Chartreuse
• 1/4 oz Campari
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
No comments:
Post a Comment