Gin, green Chartreuse, maraschino liqueur and fresh lime juice meet in exact balance — herbaceous, tart and faintly sweet, with a bracing botanical bite. Shaken hard and served ice-cold in a coupe with no garnish, it pours a pale, cloudy green, the Chartreuse's alpine herbs wound around the cherry-pit perfume of maraschino and pulled taut by the snap of lime.
Shaken · Coupe · Up
add
Combine equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice in a cocktail shaker.
shake
Add ice and shake well until thoroughly chilled.
strain
Double-strain into a chilled coupe so the drink is served straight up, without ice.
The drink took shape at the Detroit Athletic Club, whose menu listed it by 1916, though no record survives of who first mixed it. Frank Fogarty later carried it to New York, spreading the recipe rather than inventing it. After decades of obscurity, Murray Stenson put it back in front of drinkers at Seattle's Zig Zag Café in 2003, and the equal-parts formula went on to anchor the modern craft cocktail revival. The IBA now counts it among its Unforgettables.