two birds

1 1/2 oz Scotch (Cutty Sark Prohibition)
1 oz Sweet Vermouth (Cocchi)
1/4 oz Crème de Cacao (Bols)
1/4 oz Green Chartreuse
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Tuesdays prior, I opened up Raising the Bar by Jacob Grier and Brett Adams and spotted the Two Birds that they created for the book. Save for the crème de cacao and sweet vermouth aspects, it was a different Two Birds than the one created by Paul Clarke. Instead, the authors wanted to showcase the Chartreuse-cacao combination that I first learned about in the Pago Pago as well as provide the readers with another use for Scotch in this Rob Roy riff. Once prepared, the Two Birds flew to the nose with orange, peat smoke, and herbaceous aromas. Next, a grape-driven sip landed on Scotch, chocolate, and herbaceous flavors on the swallow.