From the Creator's Bar Book
The Monastery's on Fire
A smoky, herbal, unctuous tiki-adjacent sour built on Green Chartreuse and mezcal, with orgeat for silk and grapefruit to keep the finish clean.
Ingredients
- Green Chartreuse1 ounce
- Mezcal (Fosforo Estamble or similar espadín)1 ounce
- Orgeat½ ounce
- Grapefruit juice, fresh½ ounce
- Lime juice, fresh½ ounce
- Allspice dram (At Elizabeth)1 bar spoon
- Absinthe (Absinthe Minded Gold), flamed rinse1 bar spoon
- Grapefruit peel, expressed and discarded1 piece
Directions
Rinse a chilled coupe with absinthe, ignite, and let the flame burn off. Shake Chartreuse, mezcal, orgeat, grapefruit, lime, and allspice dram hard with ice, hard enough to fully emulsify the orgeat and build weight. Double-strain into the scorched coupe. Express grapefruit oils over the top and discard the peel. No further garnish.
Notes
ADJUSTMENT LEVER — toward hearth/warmth: add 1 bar spoon rhubarb-ginger liqueur to the shake for a warming prickle and faint tartness that lifts the orgeat off the bottom of the glass. EVERYDAY VS. BESPOKE: orgeat listed as standard; homemade toasted-almond orgeat noticeably improves the silk and the campfire read. Espadín mezcal is the baseline.