Green Thumb
created by Chelsea Hughes
It's safe to say that I have a bit of an obsession with chartreuse. First discovered as a written recipe manuscript in a monastery in Grenoble, France in 1605, this mysterious and delightful liqueur comes either in green or yellow - but both recipes are comprised of a proprietary blend of 130 plants and spices. It's minty, it's herbal, it's sweet, it's spicy, it's vegetal - it's the perfect after dinner drink! It wasn't until I discovered classic recipes like the Last Word and Widow's Kiss did I realize it's full potential behind a bar, however, and as is my normal creative tendency, I immediately gravitated toward whiskey when I decided to find a way to use it in a cocktail.
I can't claim the recipe to be all that original - it's not a far cry from a proper Old Fashioned, but I wanted to find a way to create a whiskey drink that had vegetal, or "green" undertones, rather than all the usual toffee, caramel and butterscotch notes that are most commonly found in a glass full of whiskey. Although my first version of this drink featured a bold and powerful rye whiskey, I've recently been dabbling with a variety of Japanese spirits, and discovered that the floral, fruity notes of the malted barley present in the whisky that I chose (Suntory's Toki) set the stage perfectly for the subtle symphony of flavor that is Chartreuse. I call this "Green Thumb". It's worth noting that I have, on separate occasions, used green and yellow Chartreuse for this recipe, and discovered equally delicious, though remarkably different results.
Green Thumb:
2oz Suntory Toki
.25oz Chartreuse
1 tsp 1:1 cane sugar simple
2-4 leaves Basil, bruised (I prefer Thai)
3 dashes Angostura bitters
Add simple, chartreuse and bitters to a stirring vessel of choice. Gently bruise basil leaves and add them to the mix, followed by the Toki. Fill with ice and stir briskly until glass feels thoroughly chilled beneath your fingers. Strain over fresh ice, preferably a large, single cube, and garnish wish a fresh basil leaf.
Cheers!
Chelsea Hughes has been creating libations for over a decade. Her current project is taking her love of quality to new heights. Her pioneering restaurant found in the heart of downtown Macon, Kinjo Kitchen + Cocktails, will bring all her loves together: cocktails, ramen, and a hint of the south.