Hound of the Baskervilles by Michael J. Neff, Ward III,New York City
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Hound of the Baskervilles
Adapted from a recipe by Michael J. Neff, Ward III,New York City.
4 cucumber slices
1 pinch lapsang souchong tea leaves
7.5 ml (.25 oz) green Chartreuse VEP
7.5 ml (.25 oz) Dolin sweet vermouth
75 ml (2.5 oz) Red Breast Pot Still Irish whiskey
3 cucumber slices, as garnish
Muddle the cucumber and tea in a mixing glass. Add ice and the remaining ingredients. Stir and double-strain into a chilled rocks glass over two ice cubes. Add the garnish.
gaz sez: I had a very pleasant evening at Ward III in late 2010. It went on until the wee hours. I misbehaved. ‘nuff said. Michael’s use of tea and cucumbers in this drink is interesting since he didn’t go for the obvious base spirit—Hendrick’s—but instead he chose the most fabulous Red Breast Pot Still Irish whiskey. Nice touch, Michael. And the vermouth and the Chartreuse in this drink both add subtle textures to the finished product. I could probably drink two of these. . . .