Just tried an experiment, because I was interested in “improving” this cocktail but without making it into a sour. I simply left out the chilled water and added 1/2 oz of fino sherry. I liked the result! The fino dilutes the drink while also adding an additional dimension of oxidative nuttiness. Next time I might try splitting the sherry evenly between fino and amontillado.

Yum! I was surprised by how well the flavors knitted together here. I used Zucca as my rabarbaro and subbed Averna for the Braulio and it worked.

I wasn’t a fan at first, but with dilution it really opens up. I added a dash of Bogart’s bitters, which compliments the other ingredients nicely. Next time I’ll give it a longer stir before serving.

Chartreuse in its purest form. I love it!