Ward's Cocktail

From the "Miscellaneous Mixed Drinks"  section at the back of Hugo Ensslin's Recipes for Mixed Drinks. (1916-1917)

Ward's Cocktail


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!

Nuclear Daiquiri

The Nuclear Daiquiri, as it appears in the Big Bartender's Book by Mud Puddle.

Nuclear Daiquiri


3/4 ounce (22 ml) Wray & Nephew Overproof Rum
3/4 ounce (22ml) green Chartreuse
1/3 ounce (10 ml) falernum
3/4 ounce (22 ml) lime juice


Shake with Ice and strain into a cocktail glass.

My eyes were closed, but I think I dipped dangerously close to sucking the mix in through my nose as I inhaled the aromas. The Chartreuse green really comes to life in this mix with a big, resinous forest pine aroma.

I have used John D. Taylor's "Velvet Falernum" in this drink many times in the past with good results. This was the first time I tried the recipe with the Trader Tiki's Falernum, and viva la differance!

The bottle of falernum claims flavors of "Lime, Ginger, Almond, Clove and hints of Jamaican potstill rum."

When mixed with the clear, bright, grassy-sweet "Wray and Nephew Overproof",and the 130 herbal extracts present in the Chartreuse green, it is very easy to get lost in the aroma alone.

The flavors are no less complex. The resinous pine comes through on the palate. The mix of herbals, ginger, clove and lime all getting along remarkably well.

If you are looking for a rich and full-bodied daiquiri, go Nuclear!

The drink was created by Gregor De Gruyther (1979-2009).

The Shamrock

OK....I guess I can't let the day get away without one more quick post. It's called the Shamrock, it's green, and it's St. Patty's day - and I know that the Jimmie Lee, though good, will not be for everyone. So here's another for you if you happen to still be looking for a little more Saint Patrick's Day inspiration.

It comes from Hugo R. Ensslin's 1916 Recipes for Mixed Drinks.

The Shamrock:


1 1/2 ounces (45 ml) Red Breast Irish Whiskey
1 1/2 ounces (45 ml) Noilly Prat Dry Vermouth
1/4 tsp (1.25 ml) green Chartreuse
1/4 tsp (1.25 ml) Creme de Menthe


Stir with cracked ice, strain into a chilled cocktail glass and serve with an olive.

This isn't the first time I've mixed this one, or the first time I've thought the olive was a bit much to be honest.

It's a very strange drink, the olive's saltiness tends to be a bit distracting to me making me thing it could be a contrived garnish to go with the "green" theme. An actual shamrock, or bit of mint makes more sense to me.

Still, like I said, it's not the first time I've made this one. The fact that it is half Irish Whiskey still surprises as I sip away. The Creme de Menthe just seems to add color and no strong flavor other than to lighten the strong herbals of the chartreuse green with a hint of mint. Overall, a very enjoyable cocktail.

So, should you feel compelled to make a "green martini" for this or a future St. Patrick's day celebration, consider this alternative from the last known bartender's guide to be published in NYC before prohibition.

(By the way, the olive does make an excellent treat at the end, probably why I still use it.)

Greenfly Cocktail

Here's another gem from the classic British titles, Approved Cocktails Authorized by the United Kingdom Bartender's Guild (1934) and Cafe Royal Cocktail Book (1937). 

(Somewhat) interestingly, there seems to be a popular "shooter" recipe with the "Greenfly" name that includes vodka, white creme de menthe, and green creme de menthe.

This "Greenfly" however is no frat-boy sideshow, but rather a shaken beauty calling for London dry gin, lemon juice and green Chartreuse.

The original printed versions looked like this:

from  Approved Cocktails Authorized by the United Kingdom Bartender's Guild (1934)

from Cafe Royal Cocktail Book (1937)

My adaptation:

THE GREENFLY

2 ounces (60 ml) London Dry Gin

1/2 ounce (15 ml) Lemon Juice (always fresh of course)

1/2 ounce (15 ml) green Chartreuse

1 dash Gum syrup (such as from "Small Hands Foods")

Shake and strain into a cocktail glass. Garnish with an orange twist.

This is very dry cocktail, my first reaction was that possibly upping from a "dash" to a "dollop" of gum syrup may be in order for my own preferences, but then again, as I get ready to record my tasting notes, I find the drink almost gone!

If you like drinks with gin and chartreuse, this mix is a nice spin on the usual suspects. It's much lighter and drier than any of the "word" cocktails (i.e. Last Word, Final Word, Pete's Word etc.). While this cocktail allows the gin to be heard, it's mostly about the green Chartreuse, which is very well presented in the balance.

If you are a fan of the "sour" family of drinks, enjoy gin, and are at the very least acquainted with Chartreuse, then this should be one to try. 

I can imagine this to be quite the refresher on a hot day. Even in the middle of a Colorado blizzard, which we are having here in Boulder right now, it's very nice.

Tipperary

...these are a few of my favorite things...

Tipperary Cocktail


1 ounce (30 ml) Irish whiskey
3/4 ounce (22 ml) Chartreuse green
3/4 ounce (22 ml) sweet vermouth

Stir well with ice and strain into a cocktail glass.


Red Breast Irish Whisky, Chartreuse green and Carpano Antica. Enough said. Enjoy

Pago Pago Cocktail

Pago Pago Cocktail (1940)


3 Squares of fresh pineapple
1/2 oz fresh lime juice
1/2 oz green Chartreuse
1/4 oz white creme de cacao
1 1/2 oz gold Puerto Rican rum

Place pineapple, lime juice, Chartreuse and creme de cacao in a cocktail shaker. Muddle thoroughly. Add rum and ice cubes. Shake well, then strain into a chilled cocktail glass.


This is one I've been wanting to try since reading a "Repeal Day" post at "A Mountain of Crushed Ice", where Mozart Dry was suggested as a replacement for the white creme de cacao. Finally haven gotten around to picking up a fresh pineapple, and with new bottle of gold rum to play with, I was excited to give it a try.

I'm not very familiar with tiki, but this drink seems straightforward enough and resembles a classic cocktail. This recipe is from Beachbum Berry's "Remixed" book, he did a great post on some of the drink's background here.

For me, the Mozart Dry was just perfect with this. You know when you get those great "nose" flavors after a drink, and find yourself puffing like a bull through your nose to keep them going? That was where I happily found myself here. Good stuff.