East Side Recipe

Chill glass

Place the coupette or Nick & Nora glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure it is well chilled.

Measure ingredients

Using a jigger, measure 2 oz rye whiskey, 3 tsp fresh lemon juice, 3 tsp simple syrup, and 1 tsp Green Chartreuse. If using bitters, measure 1 dash.

Combine in shaker

Add the measured rye, lemon juice, simple syrup, Green Chartreuse and optional dash of bitters to a cocktail shaker. Fill the shaker with crushed ice (about 1 cup) to promote rapid chilling and slight dilution.

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly diluted.

Double strain and serve

Dump the ice from the chilled glass. Using the Hawthorne strainer and, optionally, a fine strainer, pour the cocktail into the chilled glass, straining out ice shards.

Garnish

Express a lemon twist over the drink by holding the twist skin-side down above the cocktail and giving it a firm bend to release oils. Rub the peel on the glass rim and drop it into the drink as garnish.

Optional finishing touch

If desired, add one small dash of Angostura bitters on top for aromatic complexity. Serve immediately.

Use the jigger or measuring spoons to ensure correct proportions. Use the shaker to combine and chill ingredients; the Hawthorne and fine strainer remove ice shards for a clean presentation. Use a peeler to produce a neat lemon twist. Chill the glass with freezer time or ice water to keep the cocktail cold longer.