yellow chartreuse


Greenpoint

Greenpoint

The Greenpoint is a variation on the classic Brooklyn cocktail, featuring sweet vermouth and yellow Chartreuse in place of dry vermouth and maraschino liqueur. Created in 2006 by Michael McIlroy at NYC's Milk & Honey bar, it is named after a neighborhood in Brooklyn and features spicy rye whiskey and aromatic and orange bitters. The Greenpoint is just one example of the endless possibilities for variations on the classic Manhattan and Brooklyn cocktails. Greanpoint Recipe by Michael McIlroy at


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Cocktail Detour

Twice in the Night

Twice in the Night

We think this one is so interesting. It is made with two bottles that we had never heard of before, but that we instantly fell in love with the moment we sipped them.⁠ ⁠ The vermut from Yerbasanta has this earthy, muted flavour profile that we adore so much. It is very rich in taste, and the ruby red colour certainly entices. We paired it with some other quite potent products here, but it still stood up and gave the drink a lot of character. We have tried their white vermut as well, and it is eq


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Cocktail Detour

Greenpoint

Greenpoint

This is Madeleine Solo Rapp's [https://www.instagram.com/madeleinesolorapp/] favourite stirred cocktail. She had this served to her at Attaboy in New York City some ten years ago, and she fell in love with it.⁠ ⁠ The recipe is not very complicated, but we do agree on how delicious the cocktail turns out. There's a lot of rye in it, which is usually what we anyway prefer over bourbon. Small amounts of sweet vermouth and yellow Chartreuse are then added together with some bitters, and it all blen


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Cocktail Detour

Dead Poet

Dead Poet

In today's cocktail we are using clear ice spheres, made by ourselves with a system we bought in Japan. The recipe doesn't specifically say to serve the drink over ice, but as these coupes are rather large we needed the ice as a filler. Also, those of you following the cocktail brainchild Morten over at @thecocktail.blog [https://www.instagram.com/thecocktail.blog/] are probably familiar with his #cubesincoupes movement, encouraging us to use ice also in cocktails served in coupes.⁠ ⁠ And these


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Cocktail Detour

Almost Famous

Almost Famous

Another nice recipe for a modern tiki drink. Almost Famous is a perfect riff of a Paper Plane, and we love the fantastic colour it gets thanks to the Aperol.⁠ ⁠ We used Rum Fire in this one, it's such a characteristic and tasty rum that works fantastic in this type of drinks.⁠ Almost Famous Recipe by Laura Bishop⁠ Ingredients: 1 oz overproof Jamaican rum⁠ 1 oz yellow Chartreuse⁠ 1 oz Aperol⁠ 1 oz fresh lime juice Mixing: Shake all ingredients with fresh ice and fine strain into a coupe. Glas


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Cocktail Detour

North to Alaska

North to Alaska

Recently we hosted a board-game-dinner. As we we had chosen a game with a long playing-time (more than two hours) we wanted to start as soon as our guests arrived. Hence we decided to make one of the recipes in Sarah Baird's beautiful book Flask.⁠ ⁠ In the book the North to Alaska drink is suggested as a New Year's Eve cocktail. However we can assure it also works perfectly for gaming nights. Offering your guests a bubbly cocktail immediately sets the mood, and of course the rest of the evening


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Cocktail Detour

Tom and Daisy

Tom and Daisy

Tall cocktails are always fun to kick off the weekend with. They are festive, but not overwhelmingly strong. Be a bit cautious though, the Tom and Daisy is easy to sip on, but there is actually quite a lot of old tom gin in it…⠀ ⠀ Seeing yellow Chartreuse in recipes always makes us extra happy. It's a gorgeous liqueur that adds both taste and colour to drinks.⠀ ⠀ We used sustainable metal straws, and reused plastic drink stirrers in this one. No unnecessary waste here! Tom and Daisy Recipe by G


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Cocktail Detour

Erumption

Erumption

We’re coming back to our bottle of Flor de Caña [http://flordecana.com/] rum, made in Nicaragua close to an active volcano. So a pretty awesome rum, that also happens to be Fair Trade certified and sustainably sourced. With that amazing volcano so close to the production we were tempted to go tiki and serve a drink in our volcano mug. But, after sipping the rum neat we re-thinked and decided to take this recipe in a slightly more elegant and less diluted direction. Using no fruit juices at all


Cocktail Detour

Cocktail Detour