that'll take the edge off

2 oz Famous Grouse Scotch (Famous Grouse Black)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Green Chartreuse
3 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass rinsed with absinthe (Kübler), and garnish with grapefruit oils from a twist.Two Saturdays ago, I spotted a reference to the That'll Take the Edge Off from Carey Jones and John McCarthy's 2018 Be Your Own Bartender on KindredCocktails, and the database entry led me to find an excerpt of the book on Epicurious. Overall, the recipe reminded me of the Two Birds but with absinthe and without the crème de cacao, so I was intrigued. Here, the That'll Take the Edge Off proffered grapefruit, anise, and hints of smoke and herbaceousness to the nose. Next, a grape-drive sip stepped aside for Scotch, grape, herbaceous, and anise flavors on the swallow.