This is a great refresher at the end of a hot day when the sun’s sinking below the yardarm. Yesterday was “Black Tot Day” here so I used my best Navy Rum from the Portsmouth Distillery. Simon’s method is perfect; I checked for sweetness first before adding the syrup. 5*
I first sampled one of these at a 'Spirited Evening' hosted by Simon and Paloma. I have made several at home since, and for me it is now the mark against which all other cocktails are measured. Perfectly balanced and all too easy to drink.
The balance of Chartreuse seems perfect in this. I’m curious to see how the Bijou tastes in comparison. Then I’m off down a rabbit hole about a San Martin origin story.
I was very lucky to have one of these made for me by Simon. I have made the simple Grasshopper at home, which is a bit one dimensional; this is a big step up in depth and nicely balanced. Looking forward to trying one out myself.