1/2 oz Green Chartreuse
1/2 oz Yellow Chartreuse
1/2 oz Laphroaig 10 Year Scotch
1/4 oz Maraschino Liqueur
1/2 oz Lemon Juice
1 dash Absinthe
Shake with ice and strain into a coupe glass.
A few Tuesdays ago, I made my way to Ames Street Deli where I asked for the Pineapple Project from the menu. Bar manager Joe Cammarata attributed the recipe to Kyle Powell at Russell House Tavern which was his spin on the neo-classic Laphroaig Project from Bourbon & Branch. Kyle and Joe later worked together at Backbar where this drink appeared as a drink of the day. The drink was originally made with Russell House Tavern's peach bitters; since they lacked those, they honed in on the anise notes in the bitters and opted for absinthe as a substitute.
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 
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2 comments:
Lot of heavy hitters. Might not the yellow Chartreuse and Maraschino get overrun? I'm curious enough to make one and find out.
Thanks for the post.
Song
Yes, a lot of the flavors get overrun or just take supporting roles. End product is still delicious even if some ingredients are lost. And true, Yellow Chartreuse can easily become $2/oz simple syrup.
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