The Project
Ingredients
- 1⁄2 oz Green Chartreuse
- 1⁄2 oz Lemon juice
- 1⁄4 oz Torabhaig Peated Single Malt Whisky
- 1⁄4 oz Luxardo Maraschino liqueur
- 1⁄4 oz Yellow Chartreuse
- 1 dash Peach bitters
Method
Glass:
Photographed in a Modern America Nick & Nora
Prepare:
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of lemon zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of The Project contains 115 calories
History:
Adapted from a recipe created by Owen Westman at Bourbon & Branch in San Francisco, USA. For reasons of cost and sobriety, I've halved the quantities from the original cocktail which called for Laphroaig Quarter Cask (for peated whisky) and was served in a coupe.
Review:
Huge herbal and fruit flavours combine in this whisky-laced Last Word-like aperitivo/digestive/late-night sipper.
