I was at a cocktail dinner a few months ago where DeGroff was there and made several drinks that used this (and his bitters). By itself the amaro reminds me of Fernet-Branca, but more enjoyable at least to me. In cocktails (in small amounts) it is very nice . . . the bottle or the website has a mai tai variant using 1/2 oz of this that is surprisingly good.

Just had an earthquake centered about 6 miles from my house in New Jersey. Is it weird that this was one of the first things I looked for? Will absolutely try it tonight.

Made one of these tonight using Dubonnet in place of the vermouth, worked pretty well! A little less sweet. I like the combination of flavors.

Wow what I great list. I’ve got a couple I need to try in here. Last year I made it my mission to introduce that Southside to local bartenders (I think I called it a Southside Fizz to avoid scaring anyone). That went pretty well. Lots didn’t have Chartreuse on hand… maybe this year I’ll try for a Basil Smash and see how it goes!

What a wonderful combination! I must say I like this mix better than the usual equal parts. But I think this drink and it’s many variations is why I always have a bottle of Chartreuse on the shelf.

Curious why this gin appears in so many recipes, including old and tested cocktails e.g Martini Special and Martinez with London Dry Gin (when Rutte is not London based). What is it that makes it so special as it’s new to me.

Just my .02 but I’ve tried a couple of the brands mentioned this way and haven’t been disappointed yet. Still looking for Rutte in New Jersey though :)

A great drink… I’ve used this to tempt people who think don’t like gin. It’s kind of an introduction to herbal drinks with an up front herb they can’t say no to!

I ran into another variation in a bar near Princeton, kinda a cross between a Last Word and an Aviation: Lemon Juice, Gin, Maraschino, Chartreuse (yellow I think), and then 1/2 part of Violet Liqueur. They called it a Transcontinental.

I attempted to recreate this in 2016 and have some notes. The bar was the Brick Farm Tavern in Hopewell, an excellent cocktail bar and farm-to-table restaurant. Like they grow their own lamb farm-to-table. Anyway the recreation I came up with was

1.5 oz Bombay Saphire gin
1/2 oz lemon juice
1/2 oz Maraschino
1/2 oz Green Chartreuse (I didn't have yellow)
1/2 oz Violet liqueur (bitter truth)

To be honest when I look at this it seems more like an Aviation with Chartreuse than a Last Word with violet. But it's in the same ballpark.

I ran into another variation in a bar near Princeton, kinda a cross between a Last Word and an Aviation: Lemon Juice, Gin, Maraschino, Chartreuse (yellow I think), and then 1/2 part of Violet Liqueur. They called it a Transcontinental.