On The Water Front (served Hot) Recipe
Recipe information
Make On The Water Front (served Hot) in just 7m. Chartreuse Verte, Goslings, Averna, Dry Vermouth, Mole Bitters
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Ingredients
Cocktail
Cocktail
1. Warm glass
Heat a pre-warmed heatproof coupe or mug by rinsing it briefly with hot water, then discard the water. This helps keep the drink hot once poured.
2. Combine spirits
In a mixing pitcher or small heatproof mixing vessel, add 1 tbs Chartreuse Verte, 1 tbs Averna, 1 oz Goslings Black Seal, and 0.75 oz dry vermouth.
3. Add bitters and optional sweetener
Add 3 dashes mole bitters. If you prefer a slightly sweeter profile to balance the herbal and bitter components, add 0.25 oz demerara syrup (optional).
4. Warm and dilute
Add 3 oz freshly boiled (but slightly cooled for safety, around 85–90°C / 185–195°F) hot water to the spirits and bitters in the mixing vessel. Stir gently for 10–15 seconds to integrate and slightly dilute the mixture. The goal is to bring the cocktail hot and evenly mixed, not to scald.
5. Taste and adjust
Taste carefully (small sip). If the drink tastes too strong, add up to 0.5 oz more hot water; if too thin, add an extra 0.25 oz Averna or 0.25 oz Chartreuse as desired.
6. Strain and serve
Strain the hot mixture into the warmed glass. Use a fine strainer if you used any sticky syrup to ensure a clean cup.
7. Garnish
Express a lemon twist over the surface to release oils, wipe the rim with the twist if you like, then drop the twist into the drink.
8. Serve
Serve immediately while hot. Provide a small saucer or coaster — the vessel will be warm. Recommend sipping slowly to enjoy the layered herbal, bitter, and dark-rum notes.
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