Attempting Chartreuse: Part Trois, Diamondback
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So, I just realized that in all of this talk about the man who has been trying to seduce me into Chartreuse I have yet to properly introduce the bartender in question.
Hot Bartender Kevin is a friend and (of course) bartender I hope to feature on here a bit more often. The boy is kind, sweet, and a repository of all sorts of cocktail knowledge and history. Drink-wise he has a penchant for cocktails that are comprised of solely spirits and liqueurs and eschews syrups, egg whites, and the like. The results are drinks that have beautiful arcs of flavor to them - practically stories in a glass. They also get you lit so fast you'll never remember the plot.
So if you haven't been keeping up, HBK has been trying to get me into Chartreuse and recently invited me over to guide me to the Emerald City. He knocked it out of the park with his first drink, The Last Word. Then we took a break and he tried to get me into Fernet with the Eva Perón, and while I could appreciate the drink it kinda isn't my jam because, boys, that stuff is intense.
Then, we jumped back to Chartreuse with the Diamondback. As HBK made it he began to passionately lecture about the development of numerous types of amaro, which are his personal passion as he cajoles you into a sip of Cynar, and their roles in cocktail history. A post for another day.
But I must say, a hot man in a state of passionate elocution making me a drink? Even if it wasn't 102 degrees today I would say it was hot in here...
This drink is normally made with yellow chartreuse, but green will work just fine. Yellow is milder in flavor and much sweeter. The drink is generally more of a autumn cocktail, but served ice cold it's a fantastic way to wrap up a grilling party or pop it in a flask and enjoy with fireworks or a beach bonfire.
What You'll Need:
- 2 ounces rye whiskey
- .5 ounces apple brandy
- .5 ounces Chartreuse
What You'll Do:
Stir with some ice in a chilled cocktail glass. Strain and serve in a coupe glass.