Name: Embrasse de la Terre
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Oude genever; 30 ml Dry vermouth; 7.5 ml Chartreuse Yellow; 3 dash Celery bitters

Embrasse de la Terre
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Serve in a Coupe glass

Ingredients:
2 oz	Rutte Old Simon Genever
1 oz	Strucchi Dry Vermouth
¹⁄₄ oz	Yellow Chartreuse (or génépy liqueur)
3 dash	Fee Brothers Celery bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of celery stick.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with celery stalk.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites
Celery bitters - Celery

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This dry spirituous apéritif, Martini-like, cocktail combines malty genever and bitter celery flavours with Yellow Chartreuse richness dried by vermouth.

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History:

Adapted from a recipe created in 2017 by Zachary Faden of Mirabelle in Washington D.C., USA. Embrasse de la Terre translates from French to mean 'Kissing the Earth'. This cocktail was the winner of the 2017 Tales of the Cocktail Official Cocktail Competition.

Zachary's original recipe calls for 2 Rutte Old Simon Genever, 1 Dolin Dry Vermouth de Chambéry, ¼ Yellow Chartreuse and 3 dash Bitter Truth Celery Bitters.

Nutrition:

One serving of Embrasse de la Terre contains 157 calories

Alcohol content:

1.7 standard drinks
23.71% alc./vol. (23.71° proof)
23.3 grams of pure alcohol

More Aperitivo/aperitif cocktails

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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G. M. Genovese

1st February at 17:31

Thank you for mentioning the original brands used. I tried this twice, first with Dolin Genepy, then with Chartreuse Verte. Each was at extreme opposite ends. Chartreuse Jaune (or Strega) would be the ideal choice. FYI, I used St. George Dry Rye (which perhaps skewed things too dry), Noilly Prat dry, and Berg & Hauck's Celery Bitters (which dashes heavy, and I adjusted the second time). Little adjustment seem to make a large difference here.

David M.

29th January 2022 at 06:44

Oh, this was great. Three little dashes of celery bitters really shined through. Herbaceous, savory, delicious. Plus, a celery garnish is just fun.

C Dozois

21st January 2022 at 21:24

I enjoyed this. Nice mixture of yeast flavours from the Genever and herbal accents from the Chartreuse and bitters. Could be interesting to swap yellow with green Chartreuse which is easier to find, but this might make it a bit over herbal for some.

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