1 1⁄2 oz Rye, Wild Turkey
1 oz Aromatized wine, Lillet Blanc (or Cocchi Americano)
1⁄2 oz Apple brandy, Lairds
1⁄2 oz Herbal liqueur, Green Chartreuse
3 ds Bitters, Abbott's (or Angostura)
1 twst Orange peel (as garnish)

Stir with ice. Strain. Garnish with circular orange twist cut with pith for floatation.


From "The PDT Cocktail Book"

Cocktail summary
Created by
Daniel Eun
Is of
unknown authenticity
Not yet rated
3.5 stars
(23 ratings)
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From other users
  • Increase rye to 2oz and decrease Lillet to 3/4oz
  • My hat's off to any drink that can make 1/2 oz of green chartreuse into a complementary player. Used Kina L'Aero and Angostura bitters.
  • Made with Bulleit. Well balanced and complex.
  • Pleasant, rich. No flavor dominates. Complex finish. — ★★★★
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Very nice. I used Redemption Rye since the Wild Turkey 101 Rye is now unavailable. Have some homemade PDT house recipe bitters which are delicious in this as well.

Quite interesting. Well done, complex. Made with Wild Turkey Rare Breed and Apple-ation Davis Family apple brandy (Sonoma). A little hot, perhaps because of the 108 proof Rare Breed. Potent.

Good on first try. I'll tweak to taste, but it's on my menu.

The Green Chartreuse takes over the cocktail, making it primarily herbal/vegetal in character. That isn't outright bad and might be what a person wants, but it is limiting for broader consumption. I used Lillet as called for, but Cocchi Americano might mellow the Chartreuse somewhat. Kina L'Aero might work in similar fashion to replace Lillet and balance the Chartreuse with a more assertive kina. Other than that, I would try reducing Green Chartreuse to 3/8 or 1/4 or replace it with Green Izarra which is similar but slightly milder herbal and less vegetal.