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The Project

Difford’s Guide
Discerning Drinkers (21 ratings)

Photographed in a Modern America Nick & Nora

Ingredients:
12 oz Green Chartreuse (or alternative herbal liqueur)
12 oz Lemon juice (freshly squeezed)
14 oz Torabhaig Peated Single Malt Whisky
14 oz Luxardo Maraschino liqueur
14 oz Yellow Chartreuse (or génépy liqueur)
1 dash Peach bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Nick & Nora glass.
  2. Prepare garnish of lemon zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

Huge herbal and fruit flavours combine in this whisky-laced Last Word-like aperitivo/digestive/late-night sipper.

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History:

Adapted from a recipe created by Owen Westman at Bourbon & Branch in San Francisco, USA. For reasons of cost and sobriety, I've halved the quantities from the original cocktail which called for Laphroaig Quarter Cask (for peated whisky) and was served in a coupe.

Nutrition:

One serving of The Project contains 115 calories

Alcohol content:

  • 0.9 standard drinks
  • 24.28% alc./vol. (24.28° proof)
  • 12.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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