This one is from The Savoy Cocktail book, and it was really just an excuse to try out these new Dillon’s Orange Bitters that were gifted to me. A classic cocktail that was once super popular, but then just disappeared. I love gin cocktails and this one does not disappoint. It’s herbal, and slightly sweet, brightened by the citrus in the bitters and lemon zest garnish. I followed the original recipe (equal parts), but Dale DeGroff’s updated version is more gin-forward, which tames the herbal chartreuse a bit.

A weird thing with my Chartreuse… I think my bottle might be in need of a replacement. It still tastes delicious, but it’s experienced somewhat of a separation. Whatever gives Chatreuse it’s hue seems to have clumped up in the liquid. If you look really close at the photo – you can see little floaties in my drink – Kind of weird to look at, but I assure the taste wasn’t affected. I’m not sure if this is related to the age of the liquor or the storage conditions, but it’s strange! If anyone has any info about why this happens please let me know!


3/4 oz Gin
3/4 oz Green Chartreuse
3/4 oz Sweet Vermouth
Orange Bitter
Garnish: Lemon Zest

Stir all ingredients – save the garnish – in a cocktail glass with ice.
Strain into a cocktail glass.
The original recipe says you can garnish with a cherry, but I’ve never felt right about this. Usually I’m like ‘Oh Hey Cherry, I can’t wait for you to be my dessert post-cocktail!’, but not here.
Express the lemon zest and drop in the drink.


Recipe from The Savoy Cocktail Book.