Paul Harrington was one of the early cocktail writing pioneers. This cocktail’s strength is that the vodka base allows the Green Chartreuse to shine. For Chartreuse fans, the ratios could be fun to experiment with.
SUZE is known for its dry, bitter, gentian-heavy flavor profile, but this cocktail is surprisingly bright and refreshing. Yellow Chartreuse and mint’s herbal notes play well with SUZE, and come together in this drink to make a refreshing tipple that’s perfect for spring or summer.
Both Valentine’s Day and Mardi Gras involve public displays that no one really wants to see. Already you’re probably conjuring up mental images, each creating particular visceral reactions. It is possible, however, to tie these holidays together in a way that doesn’t induce a gag reflex.
The old fashioned is not only a personal favorite, it’s a favorite among cocktail enthusiasts. I think this is largely due to its versatility and ability to showcase the base spirit – which doesn’t have to be whiskey.
There is perhaps no spirit as shroud in mystery and misinformation as absinthe. Fernet Branca and Malört may be known among the cocktail community for their bold flavors, but absinthe, equally as assertive, enjoys a greater familiarity in the general population.
Two commonly misunderstood ingredients (SUZE and absinthe) meet up in this Sazerac riff created by Gary Regan.
Whether it’s to be added to heavy cream for a dessert libation or it’s a component of a more complex cocktail, coffee liqueur is not only simple to make—it’s one cocktail ingredient guaranteed to make you friends.