Tuesday, July 2, 2013

Notebook Cocktail #3

This one is a bit of a dick move.  I'm sorry.

1 1/2 oz oak-aged St. George Dry Rye gin
3/4 oz green Chartreuse
3/4 oz red vermouth
1 large dash Jerry Thomas' Own Decanter bitters

Stir and strain into a chilled cocktail glass; flame a large swath of orange peel over the top.

The problem with this drink is that it's so brand-specific.  Personally, I love St. George Dry Rye for being so crazy unique; aging it for a month is just icing on the cake.  If I were to even attempt substitution, it would probably be with equal parts good bourbon, Bols genever (the barrel-aged version would be best), and Plymouth gin.  Does that sound insane or delicious?  That will probably determine your reaction to this oaky version of a Bijou Cocktail.

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