Martineuse
Mix all three, stir with ice, our into a martini glass.
No bitters required. Green Chartreuse is complex enough by itself.
No garnish required. A twist of lime or lemon would do.
This drink uses the classic "Martinez" ratio but substitutes Green Chartreuse for the Maraschino.
Atlanta, GA
- try with 1/4 chartreuse
- Like anything else with more than a splash of chartreuse, it tastes pretty much like chartreuse. Now, I will make this again, with a less assertive gin than Ransoms, and with a better vermouth than M&R, but my hopes aren't h
- Varnish Shamrock — Genever, Dry vermouth, Herbal liqueur
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- Guilder & Franc — Genever, Aromatized wine, Swedish bitters, Lemon peel
- Blue Drop — Genever, Aromatized wine, Crème Yvette, Absinthe, Lemon peel
- Zander — Genever, Sweet vermouth, Bénédictine, Bitters, Orange bitters, Lemon peel
Stephen,
Is a part = 1/2 ounce here? I think it would be better to give recipes in ounces or ml.
Thanks,
Zachary
Tastes like Chartreuse. But I did use Ransom's, which is halfway there to begin with. Thinking a lemon peel garnish would really add soemthing. Also, that a better vermouth (just killed my Carpano Antiqua on a Martinez this afternoon) and a less assertive gin, say Hayman's or Tanq OT might make a difference.
This is essentially a Bijou, sans orange bitters. Try knocking back the Chartreuse to 1/4 oz if you feel it overpowers the drink. Maybe a london dry style gin will work wonders as well.
<br />Given the several comments suggesting dissatisfaction with the cocktail's current recipe, I have taken this on as a CHALLENGE COCKTAIL. My first try was with Hayman's Old Tom gin, Contratto Bianco (a top-shelf Italian vermouth), and a "skinny" 1/2 oz green Chartreuse. I rated this 3.5--not bad. Then, I made majorchanges: Plymouth gin, same vermouth, and a "skinny" 1/2 oz Yellow Chartreuse (used it because its flavor is less pronounced than green chartreuse). Very disappointing and I rated it at 2.5 to 3.0. I could discerne each ingredient's taste, but they did not blend together into a singular taste. That was a disappointment.
I will go back to the recipe for the "Martineuse," and consider the comments from the various users and consider what they said, and see if I can come up with a cocktail which is more satisfying, not just for me, but for most people who would like to try the "Martineuse," and find it to be a drink they want to come back to.
While its origin may be a Martinez riff, I see these ingredients and think Bijou (which doesn't always have bitters in the recipe). So I used 1 oz of the robust Castle & Key overproof gin, 1 oz Casa Mariol vermut negro, and kept the Green Chartreuse at .5 oz. I think it worked well using a stronger gin and a more confident vermouth and give it a solid 3.5 stars. Also I stirred it with about 6 oz of fine ice.
