101 Best New Cocktails: Back of the Cupboard Cocktail by Michael Stringer, Michael-Stringer.com & Hire The Barman, London
Adapted from a recipe by Michael Stringer, Michael-Stringer.com & Hire The Barman, London
“I wanted to create a twist on one of my favourite cocktails, the sours. The herbal flavours of the Chartreuse blend perfectly with the smooth kick of the Naked Grouse whisky, while the lemon and bitters provide a citrus undertone to the drink. The egg white finishes off with a smooth, creamy texture. This cocktail was featured in both Simon Difford’s Class Magazine and also Bar Magazine in the UK.” Michael Stringer.
40 ml (1.35 oz) Yellow Chartreuse VEP
15 ml (.5 oz) Naked Grouse scotch whisky
20 ml (.7 oz) egg white
20 ml (.7 oz) fresh lemon juice
10 ml (.35 oz) gomme syrup
2 dashes Regans’ Orange Bitters No. 6
1 grapefruit twist, as garnish
Add all of the ingredients to a cocktails shaker with the spring of a hawthorne strainer and dry shake hard. Take the spring out, fill with ice, and shake hard again. Double strain into an ice-filled rocks glass. add the garnish. filled with ice.
gaz sez: I confess I’d never heard of Naked Grouse scotch, and it’s a darned tasty dram. Here’s what the distillery has to say about it: “As the makers of The Famous Grouse we bring over 100 years of whisky making to the creation of The Naked Grouse. We have enriched the best loved flavours of Scotland’s Favourite Whisky by maturing our blend in hard to find (and pricey!) sun dried sherry oak casks. Distinctively sweet, rich and, some would say, famously smooth – The Naked Grouse is simply pure indulgence in a bottle.”
As for the cocktail, it’s simply divine. I love the way the Chartreuse dances with the scotch here (and this recipe also works well without the lemon juice, egg white, and gomme if you, like me, aren’t a massive fan of citrus).