charterhouse

1 1/4 oz Cesar Florido Oloroso Sherry
3/4 oz Green Chartreuse
1/2 oz Lime Juice
1/2 oz Simple Syrup

Shake with ice and strain into a cocktail glass.
On the way home from the Citizen Public House, I stopped into Viale. For a nightcap, I asked bartender Patrick Gaggiano for the Charterhouse as the the idea of a sherry cocktail seemed appealing. Once mixed, it gave forth Green Chartreuse herbal aromas that were tamed by that of the sherry. Next, lime and grape on the sip slid into nutty Chartreuse flavors on the swallow. The Charterhouse's structure reminded me of the Board of Directors that used dry vermouth instead of dry sherry as the cocktail backbone, but flavorwise, the Charterhouse reminded me of a more herbal form of Tavern Road's sherry "daiquiri" time out.

the eldridge

1 oz Edinburgh Gin
1/2 oz Dolin Dry Vermouth
1/2 oz Cinzano Sweet Vermouth
1 oz Amaro Montenegro

Stir with ice and strain into a rocks glass with a large ice cube. Garnish with an orange twist.

For my second drink at Viale, I asked bartender Patrick Gaggiano for the Eldgridge which was labeled as the "house Negroni." Patrick described his creation as "[we are] not re-inventing the wheel, just twerking it a bit." With the split dry and sweet vermouth, the structure reminded me of Evan Harrison's Perfect Pal at the Independent. Moreover, the Amaro Montenegro in a Negroni riff made me think of Paul Manzelli's Montenegroni, but that kept the Campari element and used the other amaro as a substitute for the vermouth.
The Eldgridge began with bright orange oil aromas from the twist. The grape sip contained citrus notes from the Amaro Montenegro, and the swallow shared a combination of gin and bitter tangerine flavors. Overall, the Eldridge was a good drink and a solid entry Negroni for those not ready for Campari. In addition, the dry vermouth in the perfect structure helped to keep the sweetness in check here.

further moore

1 1/2 oz El Buho Mezcal
3/4 oz Cardamaro
1/2 oz Yellow Chartreuse
1/2 oz Honey Syrup
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a Collins glass filled with ice. Top with 2 oz Jack's Abby Jabby Brau Lager and add a straw.
A few Wednesdays ago, I paid a visit to Viale when bar manager Patrick Gaggiano was at the stick. I was quite curious about their beer cocktail, the Further Moore, on the menu both as a drink and about its name. Patrick explained that the Moore in question was the one who turned Pat on to Cardamaro. I commented that Cardamaro was not the easiest ingredient to mix with, and Pat agreed; his recipe did remind me a little of the Sacrilege with the lemon and honey to sooth the sharper notes of Cardamaro. In the glass, the Further Moore, gave forth a lemon and lightly herbal aroma. A lemon, honey, and malty sip transitioned well into a smoky mezcal and herbal swallow.