It’s March. It’s almost spring. Let’s refresh that bar cart with a little smattering of green and gold. Lucky Charms cocktail garnish optional.
Thank your lucky (edible) stars we’ve been scouring the internet for some new bar cart items this month. First, skip the green beer and get yourself some green liqueur instead. Now that you’re adulting, a gilded bar cart is much prettier than a cardboard box. Next, grab yourself some equally pretty gold jiggers and a functional pitcher (for like, water or holding straws). And OK, yes, you can have ONE novelty glass. And a stir stick or two. And if you insist, some mint bitters for that adult Shamrock Shake you secretly want.
It’s not very often that I do a theme week around here, but I think we can all agree that brunch is definitely worth the effort. I hope you all enjoy some pineapple or a little pisco this weekend. But if you’d like some more options, here are a few below.
Now, we’re not just going to add in cucumbers and call it a day. I’m not that lazy. Instead I tweak it just a little more with the introduction of Green Chartreuse. A little bit added here gives the whole cocktail a spicy punch: hints of licorice, some bitter citrus in there, and lots of other mysterious herbal flavors that make up the ridiculous amount of ingredients found in one bottle. Green Chartreuse balances everything out, taking a somewhat demure drink into very bold territory.
Yes, it might seem like suddenly frozen drinks are popping up on my Instagram feed like mushrooms in a forest, but trust me, this is all in the name of science (not really). I’m just here to make blended alcoholic drinks not suck. Again, as with the frozen peach daiquiri, chilling beforehand will give you a freezing cold base to start with, offering very little dilution when you add the ice. However, if you’re short on time, feel free to skip this step.
8 ounces white rum, such as Caña Brava
4 ounces freshly squeezed juice from 4 limes
1 1/2 ounces Green Chartreuse
2 ounces simple syrup (1:1 ratio)
2 cucumbers, cut into 1/2-inch rounds
4 cups ice cubes
4 cucumber spears and lime zest for garnish
At least 1 day before you’d like to serve the cocktail, combine rum, lime juice, Green Chartreuse, and simple syrup in an airtight container. Store in the freezer for at least 8 hours. Pour pre-chilled base into blender with cucumber rounds and ice. Blend until even in texture. Pour into serving glasses, garnish each drink with a cucumber spear and lime zest, and serve.
And if you’re on board the frozen daiquiri train now, you can always go back and check out that peach one.
*This post was originally part of a longer article I wrote over on Serious Eats.
Initially I tried tweaking the ingredients to see if I could add an Amaro in for the vermouth, but the sharpness of the vermouth is really needed here to balance out the herbal chartreuse and sweeten the whisky.
And the name of the drink? The combo of the green chartreuse and a smoky whisky called Brimstone immediately made me think of the song Green Hell by the Misfits. I wouldn’t even call the Misfits a guilty pleasure (that would be the housewives franchise). In fact, I realized some time ago while playing the ‘stranded island’ game, that I would take the Misfits collection with me for music I could listen to on said island. I love a crooner’s voice and would, with all sincerity, put Danzig in there as a crooner. Even if he’s singing about dead cats and serial killers.
1-1/2 oz. Balcones Brimstone Corn Whisky
1 oz. Carpano Antica Sweet Vermouth
1/2 oz. Green Chartreuse
2 dashes Regan’s Bitters
3-4 mint leaves for garnish
In a mixing glass 2/3 filled with ice, add all ingredients except mint and stir until cold (20-30 seconds). Strain into a chilled coupe. Garnish a side of the glass with mint leaves so that they stick up like little green flames. To do this, drag the bottom half of the leaf through the drink and up on to the side of the glass. The leaf should stick to the inside of the glass. (This could take a try or two).
Woodsmoke is the first aroma that will hit your nose. The color is a deep amber (nope, not green at all). The taste is of woodsmoke with a bittersweet finish. And there are light herbal notes from the chartreuse with hints of citrus.
So this is my first entry for this month’s Mixology Monday. I will have some more smoky fun coming up later in the week. To check on what other’s are submitting, see the announcement post! You can also follow me and Mixology Monday on twitter for retweets and updates.