September 25, 2014 – The Republic Steakhouse
Finally! The 100th cocktail! Well… there have been many more than just 100 consumed since I began this endeavor way back in early March, but this is the 100th cocktail for the blog. Ryan and I (mostly Ryan) put this wonderful drink together in honor of the occasion.
1 sugar cube
Dashes of Angostura bitters
1 oz. Talisker 10 year single-malt Scotch
1/4 oz. green Chartreuse
Place sugar cube into a mixing glass and saturate with bitters. Add ice cube and pour in Scotch. Add orange wedge and cherry. Fill with Champagne and gradually pour in Chartreuse.
Starting with one of my absolute favorite new-found cocktails, the Prince of Wales, we initially substituted Lagavulin 12 year Scotch for the Cognac and green Chartruese for the Bénédictine. It packed a HUGE punch with lots and lots of flavors going on. Lagavulin is a giant of a Scotch, super smokey and peaty, and I think it overpowered things a bit. For my third (yes…. I had to have two before deciding to switch Scotch), I asked Ryan to use the Talisker 10 year. It was perfect. A middle-weight Isle of Skye Scotch, the Talisker was just smokey enough to be interesting. The green Chartruese, perhaps my absolute favorite herbal liqueur, was sweet and fresh and a perfect addition.
I’d like to take this moment to thank “the lads” and everyone at The Republic 1836. All of you have made my Friday and/or Thursday evenings the highlight of my weeks. Here’s to the next 100 drinks! Slainte!