the truce

2 oz High West Double Rye (Old Overholt)
1/4 oz Green Chartreuse
1/4 oz Maple Syrup
1/4 oz Dry Vermouth (Noilly Prat)

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist on the cube.
Two Sundays ago, I was perusing the Brooklyn Bartender book when I spotted The Truce by Torrey Bell-Edwards at the Willow. The drink started as a maple-Chartreuse Sazerac riff before progressing into its final form, and the Rye Old Fashioned with Green Chartreuse structure reminded me of a less bitter Clint Eastwood. Once prepared, The Truce gave forth a lemon oil over rye bouquet to the nose. Next, sweetened malt with a bit of mouthfeel from the maple syrup on the sip gave way to rye followed by a maple-Chartreuse herbal combination on the swallow.