The Bywater is a cocktail created by Chris Hanna of Arnaud’s French 75 Bar in New Orleans. This combination of rum, Green Chartreuse, Averna, and falernum may not seem like complementary flavors, but, in conjunction, they work extremely well.Read more
This Chartreuse recipe by Ford Roberts is a surprisingly delicious combination. You’ll definitely want to stir this one well to chill and dilute the shot, otherwise it’ll come off very syrupy with all the Chartreuse. That said, it’s still on the sweeter side. I have heard of it served as a cocktail, but I think you’d need to tweak the ratios to make it more balanced if you plan on sipping it.
I’d advise reserving this one for special occasions or home consumption, as it’s not unusual for a single shot of Chartreuse (not to mention mezcal) to cost upwards of $20 at some cocktail bars.
This cocktail’s namesake is the French word for jewel. The equal parts recipe is simple to recall once you understand how the Bijou got its name.Read more
Chartreuse is a liqueur that has stood the test of time since 1605. That’s far longer than any cocktail fad. In an era of rapid content creation and expedited consumption, it’s worth noting the things that endure. Whether they are liqueurs and spirits or books that required countless hours of the author’s time.Read more
This recipe dates back to 2009, when Mike Ryan of The Violet Hour devised this simple, yet delicious formula. The recipe is very straightforward, in fact, Robert Simonson states in his book, The Old-Fashioned, that bartenders were making a similar version of this as far back as the 1870s.
The Harrington (The Drink With No Name)
- Combine ingredients in a mixing glass with ice and stir until chilled.
- Strain into a chilled cocktail glass and garnish with an expressed orange twist.