baie du galion

2 oz Martinique Rhum Agricole Blanc (Depaz)
1/2 oz Green Chartreuse
1/4 oz Drambuie

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

After tending bar two Saturdays ago, I was definitely in the mood for a nightcap. When I turned to Martin Cate's Smuggler's Cove book, I was lured in by the Baie du Galion that was named for the "beautiful waters on the leeward side of Martinique." The combination of rhum agricole and Drambuie made me think of the Madame Mustache, but instead of that drink's Cynar, Martin selected Green Chartreuse to round out the recipe. Martin commented that all of the ingredients in the mix have grassy or herbaceous notes.
The Baie du Galion had a complex bouquet from Chartreuse's herbal, rhum's grassy, and the twist's lemon oil aromas. Next, Drambuie's honey colored the sip, and the swallow paired the rhum's grassiness with the liqueurs' herbal flavors to great effect.