2 oz Irish whiskey (The Irishman Founder's Reserve)
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)

In a pint glass muddle sugar and bitters. Add remaining ingredients, ice then shake and strain into a chilled cocktail glass. Garnish with a lemon twist.


My take on The Laphroaig Project. This version is more approachable for those who may be less experienced with the complexity (yet fantastic drink mind you) of that beverage.

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From other users
  • Subbed Canadian for Irish, 0.75 oz Yellow Chartreuse, 0.25 oz simple syrup — ★★★★
  • Pretty good, like a mild Last Word and whiskey sour — ★★★★
  • A nice herbal whiskey sour. Better to use lemon juice as the muddled lemon looses a lot of the volume in the tin. Try 1/2 oz lemon, plus some expressed peel. — ★★★★
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Dan commented on 12/14/2011:

Sounds like a great recipe, and a good intro to Scotch-like cocktails. I'll definitely be trying this!

The instructions seem to have a bug. If you put the lemon juice, sugar, and bitters into an ice-filled mixing glass, how can you muddle them? You don't seem to be muddling the lemon itself, so perhaps we could measure the juice by volume (which is much more reproducible by other people). Maybe something like 1/2 oz lemon juice with instructions like "muddle sugar cube, bitters and lemon juice, add rest and ice, shake, strain, straight up, cocktail glass, garnish". We assume a knowledgeable reader so that basic instructions don't have to be repeated in every recipe.

Also, feel free to put your real name in as creator, if you'd like.

I up'd the whiskey to 2oz and decided to use a tsp of simple syrup. After trying this again today, I felt it needed a little more whiskey in sip as it was a bit too light. Given, Irish whiskeys are usually lighter in style this is still a great intro to whiskey cocktails. You could also use 1/2tsp of simple syrup if you like it a little less sweet, given the amounts of Chartreuse, but my sweet tooth likes a tsp just fine.