This refreshing cocktail strikes me as a good accompaniment to any of the vegetarian dishes I've written about this week with its bright citrus flavors and the herbal notes of Chartreuse. It's another recipe from The PDT Cocktail Book, one of the best sources for cocktail ideas.
The Cloister
From The PDT Cocktail Book by Jim Meehan, adapted from a recipe by Thomas Mario that appeared in Playboy's Host & Bar Book, 1971
1 1/2 oz. gin (recipe calls for Tanqueray, I used Bombay Sapphire)
1/2 oz. yellow Chartreuse
1/2 oz. grapefruit juice
1/4 oz. lemon juice
1/4 oz. simple syrup
Grapefruit twist garnish (I used a lemon twist, since the grapefruit twist I cut didn't look very good)
Combine ingredients in a shaker with ice. Shake until cold and strain into a chilled coupe. Garnish with twist.
It's been awhile since you made this, but as I recall I liked it a lot. Thanks honey!
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