A classic from 1930's The Savoy Cocktail Book. Superficially similar to a

sidecar, this one kicks up the exotic flavors by using Chartreuse. See thenote on using green versus yellow varieties of this French liqueur below.

I stumbled across this one while browsing the PDT app on my iPhone, and I

find that the recipes out there mostly follow the same ratios with somevariations for sweetness. The recipe below seems to turn out a cocktailthat is just right for my palette.

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• 2 ounces Cognac
• 3/4 ounce fresh lemon juice
• 1/2 ounce Green (or Yellow) Chartreuse
• 1/4 ounce simple syrup
• 1 dash Angostura bitters

Place all of the components in a shaker with ice and shake vigorously.

Strain into a coupe. Garnish with lemon, if desired.

Note: Every recipe I looked at recommended Green Chartreuse. The PDT app

says they use green because the prefer the flavor. Craddock's book doesn'thave a recommendation, so it's mostly a matter of taste. If you have bothvarieties on hand, try it both ways. The yellow version you may find alittle sweeter and the green version more herb forward.

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Photos by Lisa Denkinger

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Chartreuse

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Off to Osaka Kevin MacLeod (incompetech.com)

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