The Guild Club Recipe

Cocktail

1. 1

   Chill glass

   Place a coupe or Nick & Nora glass in the freezer, or fill it with ice and cold water to chill while you prepare the cocktail.

2. 2

   Measure and combine

   Into a mixing glass add 2 oz London dry gin, 0.75 oz sweet vermouth, 0.25 oz Green Chartreuse, 0.25 oz allspice dram, 2 dashes Angostura bitters, and 1 dash orange bitters.

3. 3

   Add ice and stir

   Fill the mixing glass with large, fresh ice. Stir gently but thoroughly for 30–45 seconds (about 20–30 full stir strokes) until the mixture is well chilled, slightly diluted, and the outside of the mixing glass is cold and slightly frosted.

4. 4

   Prepare glass

   If you used ice to chill the serving glass, discard the ice and any water. Optionally run the expressed oils of the orange peel around the rim: hold the orange peel over the chilled glass skin-side down and give it a firm twist to express oils, then rub the rim lightly with the peel.

5. 5

   Strain

   Double-strain the cocktail (using a Hawthorne or julep strainer and a fine-mesh strainer) from the mixing glass into the chilled coupe or Nick & Nora glass to ensure a silky texture free of small ice shards.

6. 6

   Garnish

   Take the large orange peel, give it a final twist over the surface to release oils, and drop it into the drink as a garnish, or run it around the rim and lay it on the surface.

7. 7

   Serve

   Serve immediately. This cocktail is built to be sipped slowly so the herbal Chartreuse and warm spice from the allspice dram evolve with the gin and vermouth.