This mixture has all the signs of one of those Prohibition era cocktails in which raw characteristics of bad booze were made palatable with liqueur modifiers. Fear not: Good rye brings some sting, creme de menthe provides the herbal tingle, and the Chartreuse adds a dose of pepperiness.
3/4 ounce rye
3/4 ounce green de menthe
3/4 ounce green Chartreuse
Pour all the ingredients into a mixing glass with several ice cubes. Stir for 15-20 seconds. Let stand in the glass for 10 seconds; strain into a chilled cocktail glass.
Tasting notes: Heat in the throat from the rye, cooled by mint, sparked by Chartreuse.
Tomorrow: Scotch-Irish descent
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