Thursday, April 2, 2009


1/2 oz Rye or Bourbon (Eagle Rare Bourbon)
1/2 oz Dry Vermouth (Noilly Prat)
1/4 oz Lemon Juice
1/4 oz Grenadine (Homemade)
1 dash Orange Bitters (Angostura Orange)

Shake with ice and strain into a cocktail glass.
After the Water Lily, I perused our 1948 edition of Trader Vic's Bartender Guide for a recipe to use up the rest of the freshly squeezed lemon juice. Flipping through the pages, I spotted the Scofflaw and realized that while I had drank both the Chartreuse and non-Chartreuse cocktails out, I had never made the non-Chartreuse version at home. Trader Vic provides two non-Chartreuse recipes with the one I did not pick being lighter on the lemon juice and grenadine (3/4 oz each for the Bourbon and dry vermouth, and 1/2 tsp each for the lemon juice and grenadine, 1 dash orange bitters). The Scofflaw gave me a good excuse to crack open the bottles of Eagle Rare Bourbon and the new formulation of Noilly Prat. Andrea's first reaction to the drink was, "Wow... a very Green Street cocktail!" perhaps due to the Bourbon (she enjoys bartender Andy McNees' love of mixing with it) and due to the recipe's balance. One thing that stood out for me was the orange notes in the drink; the orange peel in the dry vermouth, the orange bitters, and the orange blossom water in our grenadine gave the drink an almost floral orange quality (Sadie, the orange cat pictured above, not so much). With the greater proportion of lemon juice and grenadine, the drink was a little less whiskey-forward but still rather well balanced.


Observational Gastrophysicist said...

ha, love the nonstandard cocktail shot. will have to try this scofflaw version; never really liked the overpowering chartreuse version. what are your thoughts on the new np?

frederic said...

The new NP is slightly more sharp, bitter, and assertive than I remember the old one tasting. It has a citrus peel-rose nose to it that stands out (don't think rose is in there, but that's what pops into my head -- something floral). Think 90% old formula + 10% Lillet Blanc? For most mixed drinks save for Martinis, I doubt that any differences would be all that noticeable.

Also of note is the Robert Hess recipe which Jess wrote up: