Ok, so you’ve found yourself with a surplus of Green Chartreuse, and Maraschino Liqueur. What do you do with it!?
Here’s an idea that’s probably less than obvious. Mix it with… Laphroaig? The peaty Scotch is often hard to use in cocktails, and where it’s used, it’s often a supporting actor, relegated to a few drops at a time. In the Laphroaig project it is a major contributor, imparting not just its trademark smokey note, but also its underlying sweetness. The Chartreuse plays very well with the whiskey, and the drink is neither too floral nor too smokey.
The cocktail was originally created by Owen Westman at Bourbon and Branch, the fabulous speakeasy in San Francisco’s Tenderloin district.
- 1 oz Green Chartreuse
- .5 oz Laphroaig Quarter Cask
- 1 oz Lemon Juice
- .5 oz Maraschino
- .25 oz Yellow Chartreuse
- 2 Dashes Peach Bitters
- Lemon Twist Garnish
Old fashioned glass with ice
- Add all ingredients to a shaker with ice and shake.
- Strain into an iced old fashioned glass.
- Garnish with a lemon twist.