Friday, April 29, 2011
From the "Miscellaneous Mixed Drinks" section at the back of Hugo Ensslin's Recipes for Mixed Drinks. (1916-1917)
1 1/2 ounces (45 ml) Chartreuse green
1 1/2 ounces (45 ml) brandy (or cognac)
1 piece orange
Arrange the orange peel in the bottom of the glass to form a circle, fill up with finely cracked ice (get out the lewis bag and mallet for this one), add the Chartreuse and brandy and decorate with fresh mint.
What a great way to enjoy Chartreuse. The orange peel adds nice fresh citrus. The mint gets right in your nose, reminiscent of a nice julep. The brandy provides structure, evening out and supporting the Chartreuse's intense herbal profile.
This drink is all about the Chartreuse though. I know the original recipe says you can use "different cordials", and I see no reason why you could not. It just works so amazingly well with the Chartreuse that the only reason I can think of not to use it, would be because you were out of it!