101 Best New Cocktails: Mont Blanc Cocktail by Lee Morris, The Alchemist, Leeds, UK

by Gaz Regan · Monday, October 21st, 2013 · 101 Best New Cocktails, 101 Best New Cocktails 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

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.Mont Blanc 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.

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