Tipperary

Let's continue with green Chartreuse, the herbal liqueur produced by Carthusian monks in the French Alps. The liqueur is made on the extract of around 130 plants and flowers that grow in the area. The history of the liqueur started off in 1605 as a herbal elixir promising a long life. In 1764 it took the form we know today with its 55 % vol. alcohol.

4 cl rye whiskey

2 cl sweet vermouth

1 cl green Chartreuse

It's supposed to be stirred, but I find that shaking blends the Chartreuse more smoothly.

The cocktail is strong but well-balanced with the rye being held back by the spicy and sweet taste of vermouth and strengthened by hints of cloves, citrus, thyme and rosemary from the strong liqueur. An eminent digestif after a healthy meal.