Buzz
Last Monday evening, I crafted a carefully thought-out, purpose-driven cocktail for someone special. Since my boyfriend is sober and no one in my COVID bubble drinks alcohol, it had been a while since I had the chance to do so.
I also used tequila, a spirit that had been gathering dust on my bar cart for about 14 months. I let my guest pick whatever they wanted from the cart, and that's what they went with, so that’s what I used. The challenge, however, was that I ran out of limes—a crucial element in many tequila-based drinks. Rather than giving up, I flipped through past editions of this column, and eventually stumbled upon a recipe for a 50/50 blend of Bénédictine and reposado tequila I had written a few years ago.
Sadly, I was also out of reposado tequila, but the idea of equal parts tequila and a high-end herbal liqueur still seemed like a solid base, and it turned out to be just that. I swapped the missing reposado for some Herradura silver, and replaced Bénédictine with green Chartreuse. Then, I added a few dashes of lime bitters, stirred it with ice, and strained it into a lowball with a large cube of ice. It was excellent.
Today, I opted for a slightly different method, shaking everything over one large ice cube and serving it up. The result was just as good. The stirred version is smoother and more substantial, while the shaken version is lighter and airier. However, both are surprisingly smooth, especially considering how much alcohol they contain—the rich, oaky, vanilla-like tequila blends beautifully with whatever herbal mix those monks put into green Chartreuse. To recreate this, you’ll need:
1 1/2 ounces silver tequila
1 1/2 ounces green Chartreuse
4 dashes of lime bitters
Combine all ingredients in a stirring glass or a shaker tin—your choice. If you’re stirring, add plenty of cracked ice to the glass; if you’re shaking, use one large cube in the tin. Shake or stir to chill completely. Strain into a coupe for an ‘up’ presentation, or serve over a large ice cube. Finish with a strip of lime zest as garnish.
