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Friday, April 03, 2009

Episode 055 - Chartreuse

Hello fellow cocktail enthusiasts. I am proud to bring you my 55th episode of Behind The Bar Show. This episode is jam packed with history as it is about probably one of the oldest spirits known to man; Chartreuse.

During this episode, I give the following recipes:

Alaska Cocktail
1 1/2 oz Gin
3/4 oz Yellow Chartreuse
2 dashes Orange Bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Bijou Cocktail
1 1/2 oz Gin
1/2 oz Green Chartreuse
1/2 oz Sweet Vermouth
Dash Orange Bitters
Stir with ice and strain into a chilled cocktail glass.

Tailspin
1 oz Gin
3/4 oz Green Chartreuse
3/4 oz Sweet Vermouth
Dash Campari (1/4 tsp)
Stir with ice and strain into a chilled cocktail glass.

Albertine Cocktail
3 oz Kirsh
3 oz Cointreau
3 oz Green Chartreuse
1 drop Maraschino Liqueur
Shake with ice and strain into two chilled cocktail glasses. You wouldn't want to drink alone, would you?

Everybody's Irish Cocktail
3 oz Irish Whiskey
1/2 oz Green Creme de Menthe
1 oz Green Chartreuse
Shake with ice and strain into a chilled cocktail glass. The original recipe says "garnish with an olive" but I haven't had the guts to try that yet. Go for it if you like.

Cheers!
Mr. Martini

3 comments:

Stefan said...

Hi Mr M.,
just listened to this episode - as always great show, great recipes and a superb history part. If I had a bar in Florida, I would employ you as my head-bartender and THE man for history of cocktails!
I enjoy every show! Go on like
this!

Stefan, Frankfurt, Germany

Stefan said...

Hi Tim,
it's me again. :-) Where is the recipe of the 25$ Cocktail you talked about at the beginning of your Show?
Did I miss it?
Stefan, still Frankfurt, still Germany

Mr. Martini said...

Ah, the Reef Walker is a fantastic cocktail:

3 oz Hendricks Gin
1 oz Lemon Juice
.5 oz Simple Syrup
few sprigs of cilantro
half a jalapeno length ways cut into slices.

Shake all and double-strain into a chilled cocktail glass. Garnish with a thin lemon wheel floating on top with a slice of jalapeno.

Thank you for the very kind words.