purgatory

2 1/2 oz Rittenhouse Rye (2 oz)
3/4 oz Benedictine (1/2 oz)
3/4 oz Green Chartreuse (1/2 oz)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Saturdays ago, I was in the mood for a nightcap to round off my work week. Therefore, I turned to a recipe that I had spotted on the Kindred Cocktails database called the Purgatory created by Ted Kilgore at Taste in St. Louis in or before 2011 when he posted it. Overall, it was at first reminiscent of the Diamondback, and later I recalled the Louis Special with its equal parts of Chartreuse and Benedictine. Here, the Purgatory opened up with lemon and herbal aromas. Next, caramel notes on the sip lowered into rye, herbal, and herbaceous flavors on the swallow.