Made this per the recipe proportions with both Bombay dry and Old Tom (a bottle of Tanqueray Limited Edition I found hiding on the back shelf). Both were lovely, complex and herbal. I actually preferred the Old Tom version, to my taste it had more depth and mouthfeel without being overly sweet.
In the United States today is also the 50th anniversary of the Endangered Species Act, which was signed into law by President Richard Nixon on 28 December, 1973. I think I'll have a Jungle Bird to celebrate!
Very nice and not as sweet as I anticipated, which is a good thing. Complex and dangerously drinkable, actually. Whistlepig Piggyback 96.5 proof rye, Dolin Rouge and Dolin Genepy le Chamois (as I'm out of Yellow Chartreuse).
Made with half Dolin Rouge and half Punt e Mes, which I think cuts the sweetness a bit, and generous Peychaud's Bitters because I have no Abbotts. The last 2oz from a bottle of Johnny Walker Black. It's very nice and perfect on a cold fall evening in front of the fire.
Just outstanding. For what it's worth, I'm getting low on Green Chartreuse so did a back to back comparison of one with Chartreuse and one with Génépy le Chamois. Bombay Dry 43 and Luxardo in both. You maybe lose a little complexity with the Génépy but both were lovely.
The origin attributed, allegedly, to the reopening after renovation of the Flamingo Hotel in Las Vegas in 1954. Reducing pineapple juice to 1 oz, increase lime to 3/4 oz and grenadine to 1/4 oz helps the overall balance IMHO. Garnish with a long thin dash of Peychauds Bitters across the foamy top. The recipe I have uses a good quality white rum. Actually very tasty and perfect for a warm afternoon by the pool, a favorite of the spousal unit!
For those suffering from a Green Chartreuse shortage, I just tried a back to back comparison of Green Chartreuse and Génépy le Chamois in a Last Word. It perhaps loses a little complexity (and ABV) but it still works.
Lovely and yes, not too sweet! I had an odd 50ml bottle of Bacardi banana rum that was looking for an opportunity to be used up. Aged Barbados rum, Dolin Rouge Vermouth, Angostura, and Peychaud's Bitters (because I had no Abbotts).
Bombay dry, Ketel One and Cocchi Americano in the classic 3/1/0.5 ratio. Shaken and strained into a chilled cocktail glass with a long thin piece of lemon peel. It's lovely, and a fitting tribute to Mr. Fleming on his birthday on a cool spring evening here in the high desert of the Great Basin!