Into the Woods

3⁄4 oz Eau de vie of Douglas Fir (or gin)
3⁄4 oz Campari
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Dry vermouth
1 twst Grapefruit peel
Instructions

Stir, strain up or onto a rock, grapefruit peel.

History

Originally a drink of equal parts Fir/Campari/Chartreuse, with suggestions for alternative ratios (2:1:1 and 2:2:1). Dried out and lengthened via vermouth following feedback.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(8 ratings)
YieldsDrink
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Comments
bza commented on 8/22/2013:

This is actually similar to a standard drink in the Boston area that originated at Chez Henri in Cambridge:

http://www.kindredcocktails.com/cocktail/shiver

The added chartreuse obviously makes a big difference, but interesting that you added a grapefruit peel - unless this was meant as a riff on that, of course!

I made it as a riff on the End of the Road, which I hoped to give a nod to via the name: http://www.kindredcocktails.com/cocktail/end-of-the-road

But you're right, it does share a lot with the Shiver! A drink that's very high on my to-try list. I wasn't thinking of it when I added a grapefruit twist, but the reasoning's the same: grapefruit has terpenes which highlight the woodsy qualities of the Doug Fir while drawing out the fruity notes of the Campari.

One advantage that the Shiver has over this drink is all that juice. This is a very intense drink, not for everybody, and benefits from a good stir or even shake.I I've found people enjoy it as written, but some might prefer it cut with grapefruit juice, or even, as Stew Ellington suggested to me elsewhere, sweet vermouth.

Dan commented on 1/21/2015:

Increased dry vermouth to 1 oz to help sugar balance. This is a nice drink, but given the price of the ingredients, I think I prefer the Shiver. I'd like to try a mash-up, using tart grapefruit juice in lieu of dry vermouth.

Subbed Bruto Americano for Campari and it worked. Very Adirondacks’ winter lake vibe.