3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Bénédictine
1 twst Lemon peel (as garnish)

Stir all ingredients and strain into a coupe, garnish.


When someone asks for something smooth and smoky!

Cocktail summary
Picture of Butter, Lemon, Smoke
©2011 TJ Vytlacil, Blood & Sand
Created by
TJ Vytlacil, Blood & Sand
Is the
author's original creation
Not yet rated
4.5 stars
(24 ratings)
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From other users
  • Subbed in 0.5 oz of single malt for the scotch.
  • Great with Kilkerran Scotch. — ★★★★★
  • Best with something at least a tad smoky. Try with Islay.
  • Absinthe
  • Made it with Laphraoig 10 and Maison Rouge. It *is* smoky, lemony, and somehow buttery!
  • Original recipe calls for lemon twist as a garnish (thus the name).
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Dan commented on 10/06/2011:

I get the smoke, obviously, but from whence the Butter and Lemon? Sounds interesting. Also sounds like the sort of thing I might prefer neat. If you like this, you might try the Bernet Frankenstein, a mixture of Islay Scotch, Punt e Mes, and Fernet Branca, served neat.

One question: is the garnish a lemon wedge, slice, or what. It's a bit hard to tell in the picture. It also looks like the coupe is rimmed with something, but it might just be the light hitting it oddly.

Used Sheep Dip Islay in place of Peat Monster. 5 star.