Ok, so you’ve found yourself with a surplus of Green Chartreuse, and Maraschino Liqueur. What do you do with it!?

Here’s an idea that’s probably less than obvious. Mix it with… Laphroaig? The peaty Scotch is often hard to use in cocktails, and where it’s used, it’s often a supporting actor, relegated to a few drops at a time. In the Laphroaig project it is a major contributor, imparting not just its trademark smokey note, but also its underlying sweetness. The Chartreuse plays very well with the whiskey, and the drink is neither too floral nor too smokey.

The Laphroaig Project is in the same family with the Last Word which features gin as the base spirit, but deviates a bit more from the basic recipe than the Islay Word, which we featured before.

The cocktail was originally created by Owen Westman at Bourbon and Branch, the fabulous speakeasy in San Francisco’s Tenderloin district.

Ingredients

1 oz Green Chartreuse

.5 oz Laphroaig Quarter Cask

1 oz Lemon Juice

.5 oz Maraschino

.25 oz Yellow Chartreuse

2 Dashes Peach Bitters

Lemon Twist Garnish

Glass

Old fashioned glass with ice

Instructions