Thursday, February 9, 2012

armistice cocktail

1 1/2 oz Rittenhouse 100 Rye
1/2 oz Noilly Prat Dry Vermouth
1/4 oz Green Chartreuse
1/4 oz Luxardo Maraschino
2 dash Fee's Whiskey Barrel Bitters

Stir with ice and strain into a cocktail glass.

Wednesday last week, I reached for Left Coast Libations in hopes of finding an alluring recipe from the other side of the country. The one that caught my attention first was the Armistice Cocktail created by Erik Hakkinen of Seattle's Zig Zag Café. With dry vermouth, Green Chartreuse, and Maraschino, it reminded me of a more subtle rye Californie Palace from Ted Saucier's Bottom's Up, and with the Manhattan variation structure, it also me think of a Brooklyn.
The Armistice Cocktail began with a Green Chartreuse aroma that was spiced by the bitters' cinnamon note. The rye's malt filled the sip along with Maraschino's more cherry flavors. The funkier aspect of the Maraschino came out in the swallow along with the rye's heat and the Green Chartreuse's complex herbal notes. Moreover, the lingering Maraschino notes were later joined by the bitters' cinnamon after a few swallows.

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