Ghost in the Graveyard by Jane Lopes, The Violet Hour, Chicago
This is one of 2011’s 101 Best New Cocktails.
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Ghost in the Graveyard
Adapted from a recipe by Jane Lopes, The Violet Hour,Chicago.
“The Violet Hour, recently named the #3 bar in the country by GQ magazine, is a cocktail bar that focuses on crafting well-balanced classic cocktails and variations thereon. The bar only permits enough people in as there are seats for, allowing us to provide time-consuming, detail-oriented cocktails and a relaxed experience to our customers.” Jane Lopes.
30 ml (1 oz) Cocchi Americano*
30 ml (1 oz) yellow Chartreuse
30 ml (1 oz) AmaroMontenegro
30 ml (1 oz) fresh lime juice
1 mint sprig, as garnish
Shake over ice and strain into an old-fashioned glass with fresh ice. Add the garnish.
*“This aperitivo — something along the lines of a vermouth — has been made since 1891 from moscato d’asti, a sweet white wine fortified with a touch of brandy, then flavored with gentian, cinchona bark and other bittering aromatics, along with orange peels and herbs. There are any number of similar products on the market, but what has cocktail enthusiasts excited about Cocchi is that it is secretly acknowledged to be the most similar product in existence to the old-formula Kina Lillet.” Toby Cecchini, New York Times, April 21, 2010.
gaz sez: Jane Lopes is one brave bartender. This drink took guts to create, and how Jane came to even dream about putting these ingredients together in a glass is completely beyond me, but the drink is just fabulous. My hat’s off to Jane Lopes.