2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Fernet Branca
1/2 oz Green Chartreuse
[1/8 oz Demerara Syrup]
Stir with ice and strain into a cocktail glass. The syrup was my addition after mixing and tasting it to give it some needed sweetness to balance the alcohol heat as well as to give it some body.
Two Wednesdays ago, I returned to the
KindredCocktails database when I spotted the Green Hornet by Thad Volger at Bourbon & Branch in San Francisco circa 2008. It was originally posted on
eGullet, and the database entry alluded to the Fernet and Chartreuse with the note, "Sometimes a drink needs two tyrants." In my head, it reminded me of Ted Kilgore's
Purgatory of rye, Chartreuse, and Benedictine, and to complete the trio, there was also the
Oldfield of rye, Benedictine, and Fernet. Moreover, the Fernet-Chartreuse combination also starred in the Daiquiri-like
Industry Sour. In the glass, the Green Hornet opened up with rye, herbaceous, and menthol aromas. Next, caramel notes on the sip transformed into rye, minty-menthol, and herbaceous flavors on the swallow.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
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1 comment:
This cocktail sounds bold and complex! The combination of Fernet Branca and Green Chartreuse must bring a wonderfully intense herbal depth. Love the addition of Demerara syrup to balance things out—definitely want to give this a try!
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