101 Best New Cocktails: Mont Blanc Cocktail by Lee Morris, The Alchemist, Leeds, UK
Mont Blanc Cocktail
Adapted from a recipe by Lee Morris, The Alchemist, Leeds, UK
“I created this cocktail for the 2013 Masters of Maraschino competition. The name refers to the use of both French and Italian ingredients in the drink. The Mont Blanc tunnel, of course, being a physical link between the two countries,” Lee Morris.
45ml (1.5 oz) dried-apricot-infused Remy Martin VSOP cognac
15ml (.5 oz) Luxardo maraschino
15ml (.5 oz) Cocci Americano
1 dash Fee Brothers Whiskey-Barrel-Aged Bitters
1 dash Regans’ Orange Bitters No.6
Burnt Chartreuse rinse
Flame a cocktail glass with Green Chartreuse sprayed from an atomizer. Stir the remaining ingredients over ice and strain into the glass.
gaz sez: I infused a cup of dried apricots into 750-ml of cognac to make this one, and although it wasn’t specified, I used green Chartreuse, as is my wont. The whole thing came together beautifully with the Burnt Chartreuse rinse playing a far bigger role in this opera than I’d have guessed.