I really try to ignore St. Patrick’s Day. It’s a time when the fair-weather drinkers like to lay into the stuff, making bars about the last place I want to be. And as someone who’s let this particular interest slip among colleagues and casual acquaintances, it’s the time of year when I invariably get asked how to make an Irish car bomb, or what’s my favorite green drink. It’s almost enough to make you go on the wagon (fortunately, there’s Rick’s booze-whopper “Limit: One” Mixology Monday coming up, so I’ll be spared that particular inconvenience).
But hey, here it comes, and while preparing for my Serious Eats post earlier this evening I was digging through books looking for the earliest recipe for the Emerald I could find — this version, that is, not one of the handful of other drinks that have gone under that name — when I came across one such Emerald variation in Trader Vic’s Bartender’s Guide that seemed worth a shot.
And no wonder — after a closer look at the recipe, I had one of those “hey, wait a minute–” moments, and realized this is simply a Bijou wearing a different hat. (And I know this very same drink pops up again with a different name somewhere — no, I’m not thinking of the Tailspin, that’s got a dash of Campari in place of the orange bitters — so if anybody has better recall than I do, please chime in with a comment.)
But what the hell — Emerald, Bijou, whatever, it’s a nice drink. If you need something that sounds kind of Irish on the big day, but want to avoid the typical crap, keep the Emerald name on the drink and go for it.
Emerald / Bijou / ????
- 1 ounce gin
- 1 ounce sweet vermouth
- 1 ounce green Chartreuse
- 2 dashes orange bitters
Stir well with ice; strain into chilled cocktail glass.