After last week’s own invention, the Mekishiko Hito, I wanted to find another similarly smoky/spicy cocktail. Bourbon & mezcal seem to be fairly common combinations, but I was surprised to find this recipe from a restaurant/bar in New York, called The Daisy: this couples bourbon, mezcal and, to my surprise, yellow Chartreuse.
The combination looked pretty unusual, and the garnish (a burning cinnamon stick) just seemed to add to the madness. The blog where I found this recipe – The Bojon Gourmet – described the resulting drink as ‘bright, herbaceous & boozy with notes of smoke & spice’. I think I would agree. Chartreuse is certainly herbaceous, the bourbon almost vanishes in the mix & the ginger liqueur adds a slow burn. I’ll be making this one for Christmas, but I will certainly be making my own ginger liqueur for that version; Stone’s Ginger Wine is great, but perhaps a little too sweet for my liking, although its reduced ABV does stop this drink form becoming an absolute monster. In terms of heritage, it’s definitely come out of the whisky sour route: bourbon & lemon juice, sweetened by the ginger, is a classic sour mix; it’s the sudden appearance of the Chartreuse that is the surprise.
To make one, shake together the following:
20ml fresh lemon juice
20ml ginger liqueur
20ml yellow Chartreuse (the green might be too strong here)
After a good long shake, strain into a chilled rocks glass over a single large cube. Ignite one end of the cinnamon stick and either pop the unburnt end into the drink as a smouldering straw, or balance a shorter piece on the ice, as I did. There’s no need for bitters here (it is a sour base, after all).