Purgatory
Ingredients
- 1 2⁄3 oz WhistlePig 10yo Straight Rye Whisky
- 1⁄2 oz Bénédictine D.O.M. liqueur
- 1⁄2 oz Green Chartreuse
- 1⁄6 oz Chilled water omit if using wet ice
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s optional
Method
Glass:
Photographed in an Urban Bar 1920 Retro Coupette 15cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist.
Method:
- STIR all ingredients with ice.
- STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Purgatory contains 213 calories
History:
Adapted from a recipe created in 2007 by Ted Kilgore at Taste in St. Louis, Missouri (or possibly Monarch Restaurant, Maplewood, Missouri). Ted's original recipe comprised 75ml (2½oz) Rittenhouse Rye Whiskey, 22.5 (¾oz) Bénédictine, 22.5 (¾oz) Green Chartreuse. Gary "gaz" Regan picked up on this cocktail soon after it was created and published the recipe in his column in The San Francisco Chronicle.
Review:
Too many and you're in it! This is a punchy, spirit-forward cocktail that was apparently created as a pick-me-up but is perhaps better suited as a (put-you-down) late-night nightcap.
