Captain of Industry

1 oz Gin <Bully Boy>
1 oz Green Chartreuse
1 oz Amaro Montenegro
Few dashes Angostura Bitters

Stir ingredients with ice, strain into an ice filled rocks glass. Garnish with a lemon twist.


Last weekend I listened to an episode of the Speakeasy podcast.  The guest was Kara Newman, author of Shake, Stir, Sip.  Her book consists solely of recipes where all the ingredients are used in equal parts (aside from bitters).  From the two ingredient Martinez to the four ingredient Last Word and beyond, this is one of the most useful templates for the home bartender (or any bartender, really).  I use it often, like in the Jagroni, Supersonic Parachute, Firepit, etc.  After listening to this episode, I was inspired to work with this ratio again.

Also this week I picked up a bottle of the new Bully Boy Gin.  Anyone who reads this blog knows I am a big fan of their spirits, notably their White Rum and White Whiskey.  So I couldn’t wait to get my hands on their latest offering.

Chartreuse and gin are an established combination in equal parters (found in the aforementioned Last Word, as well as the Bijou), so I wanted to explore that a bit more.  Their are a ton of herbs and botanicals in Green Chartreuse, and it’s fun to see what other liqueurs can pull them out even more.  If I was in a psychiatrist’s office doing one of those word association exercises and he said floral, there is a good chance I’d respond with Amaro Montenegro.  It’s the perfect foil for Green Chartreuse.

The best part about equal parts cocktails is the assembly is nearly mindless.  In this case, one ounce of each and you’re good to go.  There is a surprising amount of pepper on the nose.  Somehow flowers in the Montenegro plus herbs from the Chartreuse equals pepper. That spiciness crosses into savory territory on the sip, along with a slight bitter edge as the Montenegro reminds you it’s part of the Amari family.  Boozy botanicals from the gin permeate throughout, and the Angostura adds it’s own kick while playing facilitator and getting all the flavors to sing in harmony.

What I like best about this drink is it’s unique flavor profile.  Combinations you don’t experience often, but they somehow form a cohesive unit.  Sometimes when I make a drink I have a classic cocktail in mind as a starting point, and work off that.  Here I wanted to take things in a different direction, not tart or bitter or boozy, but something different altogether.

The name comes from a long list of potential cocktail names I keep on my phone.  Whenever I here a word or phrase that has good name potential, I jot it down for future use.  I realized the list is getting a tad long and I need to start using some of them.  It kind of works here because a captain of industry is likely a wealthy person, and Green Chartreuse is a pricey bottle, so maybe it’s they would have that in their parlor.  Or something like that.

Anyway, think of equal parts recipes as a sort of experimentation safety net.   It’s a tried and true formula that works in so many classic drinks, you know it’s a good place to start when you want to come up with something of your own.  Even better, when you need to tweak your creations, you can keep the original ratios in mind as you add more of this and less than that.  Before you know it, you’ve got yourself an original drink.

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