Plymouth Gin, Green Chartreuse, Carpano Antica Sweet Vermouth Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer, or fill it with ice water while you prepare the cocktail. Let chill for at least 3 minutes.

Measure and combine

In a mixing glass or a cocktail shaker without the lid, add 1.5 oz Plymouth gin, 0.5 oz Green Chartreuse, 0.75 oz Carpano Antica sweet vermouth, and 1 dash of Angostura bitters.

Add ice and stir

Fill the mixing glass with enough ice to come up near the top (about 1 cup). Stir the mixture for 25–30 seconds with a bar spoon until well-chilled and slightly diluted (sample should be cold and smooth).

Prepare serving glass

If you chilled the glass with ice water, dump the water now. If using freezer-chilled glass, remove it from the freezer.

Strain

Using a Hawthorne or julep strainer (and a fine mesh if you prefer), strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora over 2–3 large ice cubes if you prefer it on the rocks, or neat if you prefer without ice (recipe quantities shown for neat).

Garnish

Express a lemon twist over the surface of the drink to release the oils: hold the twist about 3–4 inches above the cocktail and give it a quick fold so oils spray onto the surface. Rub the rim lightly with the twist, then drop it in or discard according to preference.

Serve

Serve immediately while cold. Sip slowly to appreciate the herbal brightness of the Chartreuse balanced by the honeyed, vanilla notes of Carpano and the solidity of Plymouth gin.