First, just a reminder that Sunday, November 28th, 2010, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.
1/2 Liqueur Glass Chartreuse. (3/4 oz Green Chartreuse)
1/2 Brandy. (1 oz Chateau Pellehaut Armagnac)
Use cocktail glass. 1 piece of Peel in glass to form a circle. Fill with cracked ice. Pour the liquors very carefully so that they do not mix. Brandy must be poured in last.
I interpreted “Peel” to mean a Lemon Peel, as in a Crusta, and lined the glass with a horse’s neck of lemon.
This was OK, but I think my ice was not fine enough.
I used my swing-a-way ice crusher, which makes what might be called “pebble ice”. I think for this type of drink, or for juleps, this really isn’t adequate. You really need fine or shaved ice to do some of these drinks justice.
I mean, who doesn’t want a Green Chartreuse and Brandy Snow Cone?
If you say, “I will pass, thanks,” we may have irreconcilable differences.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.