Monday, October 10, 2022

workers on the track

2 oz Bonded or Stronger Rye (Rittenhouse)
1/2 oz Yellow Chartreuse
1/2 oz Pierre Ferrand Dry Curaçao

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.
Two Mondays ago, I was perusing the Kindred Cocktails database when I came across the Workers on the Track that reminded me of Misty Kalkofen's Franklin Bearse. The recipe created by Luke Andrews at The Whistler in Chicago was published in Gaz Regan's 101 Best New Cocktails 2015 book. There, Luke explained the name as, "When riding on the train in Chicago, you will undoubtedly hear 'Your attention please: we are delayed because there are workers on the tracks ahead'." In the glass, the Workers on the Track presented an orange, herbal, and rye aroma. Next, a rich sip with hints of honey and orange flowed into rye, orange, and piny-herbal flavors on the swallow.

1 comment:

Sheila said...

Thanks for sharing this one. I made it the day you posted and again this evening. Delicious!