Monday, August 8, 2011

emerald city

2 oz Tanqueray Ten Gin (regular Tanqueray)
3/4 oz Orgeat (Trader Tiki/BG Reynolds)
1/2 oz Lime Juice
1/4 oz Green Chartreuse
1/4 Granny Smith Apple
5-6 Mint Leaves

Muddle apple, mint, orgeat, and lime juice. Add rest of ingredients and ice. Shake and double strain into a cocktail glass. Garnish with an additional mint leaf.

The other drink we made two Saturdays ago was the Emerald City that Gary Regan featured in his Ardent Spirits news letter. The drink was created by Troy Tindal of Minneapolis' Prairie Ale House, and after enjoying the Granny Smith-laden Starbird, I was definitely willing to give the Emerald City a try. To complement the crisp, green flavors of the apple, Troy utilized lime juice, mint, Chartreuse, and gin, and he softened it all with orgeat syrup.
The mint and Chartreuse were the notes that came out the strongest in the aroma. On the sip, the orgeat and lime mingled with the green apple, and the swallow contained the botanical notes of the mint, Chartreuse, and gin. The apple also appeared as a crispness on the swallow that worked well with the mint and Chartreuse.

No comments: