Shake, strain, up.
Shake all ingredients with ice, strain into chilled cocktail glass, and garnish with a lime wedge.
Created and paired with the arrival of the fall weather. Named for the legendary city of gold and the conquistador who never found it.
Published in Gaz Regan's 2011 Annual Manual for Bartenders.
This is an original creation.
Shake all ingredients in an ice-filled shaker. Strain into a coupe and garnish with the lime peel.
Created this one for my Chilean friend Jessica Matte. She wanted me to make an original drink and call it the Chupacabra. That name was taken so I named it after her lovely bull terrier.
Shake, strain, straight up, single Old Fashioned glass, garnish
My first menu item as a professional bartender (excluding event menus for a night). And my only recipe to make it in Difford's Guide.
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.
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.
Stir, strain, straight up, cocktail or coupe, garnish with cherry
An excellent way to use an excellent ingredient, Sapling Maple Liquer.
Original recipe asks for Pikesville rye, but I've been using Bulleit.
Grenadine must be homemade or high quality.
Cherry can be homemade or alternate brand with the same quality as Luxardo
This recipe was found on the Wonderland Kitchen blog, which promotes it as an autumn cocktail (due to the maple liquer) but I have found it equally delicious during winter, spring, or summer
Shake, strain, up.
Muddle, shake, strain into a julep cup over fresh ice, top with slapped mint sprig, serve with metal straw.
He word "julep" derives from the Persian "Golâb," or "rose water," and it is possible that the earliest juleps were flavored with rose instead of or in addition to mint. The combination of mint and rose made me think of Moroccan mint tea, the most refreshing drink on earth, as well as of The Violet Hour's fantastic Juliet & Romeo.
Dry shake, shake, strain into a flute.
Shake with ice, strain, coupe
My guess on replicating this wonderful drink I tried at Bully Boy night.