Chartron Et Trebuchet Recipe

Prepare glass

Place a coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill.

Make honey syrup if you don't have it prepared: combine equal parts honey and very hot water, stir until smooth and cool to room temperature. Measure 0.25 oz for this drink.

In a mixing glass or shaker (without shaking), add 2 oz blended Scotch, 0.75 oz sweet vermouth, 0.5 oz cognac, 0.25 oz Green Chartreuse, 0.25 oz amaro, 0.25 oz honey syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Fill the mixing glass with plenty of ice (about 1 cup) and stir gently but thoroughly for 30–45 seconds until the mixture is well chilled and slightly diluted — the exterior of the mixing glass should become frosty.

Discard ice or water from the chilled serving glass. Strain the cocktail through a fine strainer into the chilled coupe or Nick & Nora glass.

Express an orange peel over the drink by holding the peel skin-side down over the cocktail and giving it a quick bend to release oils, then rub the rim with the peel and drop it into the drink as garnish.

If using a smoking gun: place the finished cocktail in a dome or glass cloche, introduce smoke for 10–20 seconds, then seal and let rest for 20–30 seconds before serving. If using a small piece of burning wood: briefly capture smoke under the serving glass by igniting the wood, letting it smolder, inverting the glass over the smoke, and then pouring the cocktail into the smoked glass; take care with open flame and ventilation.