Sand-Martin Cocktail
1 Teaspoonful Green Chartreuse. (1 Teaspoonful of Yellow Chartreuse)
1/2 Italian Vermouth. (1 oz Carpano Antica Italian Vermouth)
1/2 Dry Gin. (1 oz Beefeater Gin)
Shake (I stirred) well and strain into cocktail glass.
In his pre-prohibition book “Cocktails: How to Mix Them,” Robert Vermeire notes regarding the “San Martin Cocktail”, “This well known South American drink must be well shaken. It contains no Bitters of any description, but: ½ gill of Gin; ½ gill of Italian Vermouth; 1 teaspoonful of Yellow Chartreuse; A little lemon peel is squeezed on top.”
Odd that Vermeire specifies the “San Martin” must be “well shaken”.
San Martin or Sand-Martin, I guess since this doesn’t have bitters, it really isn’t really a Martinez variation. More of a “Lone Tree” variation, I suppose. Well, however you decide to classify it, it is quite tasty, whether you make it with yellow or green chartreuse. Though I kind of lean towards yellow.
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.
St. Germain Cocktail.
The Juice of 1/2 Lemon.
The Juice of 1/4 Grapefruit.
The White or 1 Egg.
1 Liqueur Glass Green Chartreuse. (1 1/2 oz Green Chartreuse)
Shake well and strain into cocktail glass.
Woo! On to the “S” Cocktails! I may actually finish this damn Stomp Through the Savoy Cocktail Book, afterall!
The odd thing about the St. Germain cocktail, is the Green Chartreuse is so high proof that it really doesn’t get much foam. The egg white contributes body, but very little else.
If you like Green Chartreuse, this is a nice sour. If you don’t like Green Chartreuse, this may not be a cocktail for you. It’s no Last Word, not a cocktail to convert anyone.
Tasty, though.
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.
Rainbow Cocktail.
1/7 Crème de Cacao. (1/4 oz Mozart Black Chocolate Liqueur)
1/7 Crème de Violette. (1/4 oz Rothman & Winter Violette)
1/7 Yellow Chartreuse. (1/4 oz Yellow Chartreuse)
1/7 Maraschino. (1/4 oz Luxardo Maraschino)
1/7 Benedictine. (1/4 oz Benedictine)
1/7 Green Chartreuse. (1/4 oz Green Chartreuse)
1/7 Brandy. (1/4 oz Chateau de Pellehaut Reserve Armagnac)
Use liqueur glass and pour ingredients carefully so that they do not mix.
For those of you keeping track, the ingredients arranged themselves in the following order, bottom to top: Mozart Black, Luxardo Maraschino, Benedictine/YellowChartreuse, R&W Violette, Green Chartreuse, Brandy.
Every once in a while someone orders this during Savoy Cocktail Nights at Alembic Bar and we all groan. Why, oh why?
It’s true these are all perfectly palatable liqueurs, but this is just such a pain in the ass to concoct. And the whole thing together, while not entirely unpleasant, is a bit of a shock to the system, if you are sensitive to sugar.
I finished it, it is true, more out of curiosity than anything else.
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.
“Everybody’s Irish” Cocktail
3 Dashes Green Mint. (1/2 tsp. Brizard Creme de Menthe)
6 Dashes Green Chartreuse. (1 tsp. Green Chartreuse)
Irish Whiskey. (2 oz Red Breast Irish Whiskey)
(Stir well with ice, strain into a cocktail glass and…) Add a Green olive.
Created to mark, and now in great demand on, St. Patrick’s Day. The green olive suspended in the liquid, looks like a gibbous moon.
It isn’t quite as “green” as it should be. I don’t have green Creme de Menthe so just used the plain white.
However, all in all, a tasty (and quite potent) cocktail.
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.
