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G. M. Genovese
I was a bartender for a brief stretch. Had no interest in cocktails at first, but I was a quick convert. Started mixing on my own several years after exiting the... I was a bartender for a brief stretch. Had no interest in cocktails at first, but I was a quick convert. Started mixing on my own several years after exiting the industry. Unfortunately now obsessed.
Philadelphia,
United States
Recipes
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Bourbon whiskey
Lemon juice
Blackberry liqueur
Sugar syrup (2:1)
Orange bitters
Applejack brandy
Lime juice
Raspberry syrup
Celery bitters
Fennel seeds
Celery soda
Vodka
Triple sec
Sorrelade
Lime juice
Lemon juice
Sugar syrup (2:1)
Saline solution 4:1
Navy strength gin
Sugar syrup (2:1)
Rice vinegar
Lime juice
Orange juice
Coriander/cilantro
Ginger garlic paste
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G. M. Genovese
I made this with St. George Valley Gin and Strega. The mint in my garden had medium-small leaves, so I used 7 not 2. Still not enough mint flavor. I did very much enjoy the drink, but a fruity gin is NOT the way to go. I will revisit this.
When I first tried this a couple years ago at my local, my first impression was that it tasted remarkably like Chartreuse... Finally bought a bottle today (12 Jul 2025) and tried it side by side with Chartreuse Verte. Though it's similar on the nose, the strength and peppery spice of the latter sets them far enough apart. I do agree that it'll sub in quite nice for Chartreuse Jaune. I'm not convince that it makes a mark in small doses in a drink. Do let it express itself.
I didn't quite have all of the ingredients, but what a lovely drink! I will be putting this into the rotation (at least until I use these* up)... Brands I used: Giffard Creme de Mure*, Bond St. London Dry Gin, Cocchi Americano, Vecchio Amaro del Capo*.
The re-engineering of this recipe to make it taste unique enough from the Sidecar is ridiculous. I've been through five spec tweaks and none of them truly highlight the grapefruit, even after replacing the Ango with BT Grapefruit bitters (which I'm second+ guessing because it removes underlying complexity)... The recipe above is reluctantly my favorite, and the most distinctive, despite not resulting in a moreish swill... I'll keep chipping away...