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Equal parts gin, green Chartreuse, maraschino, and lime: herbal, bright, and an outright workhorse of the modern craft revival.
Typical way it's made: 0.75 oz gin, 0.75 oz green Chartreuse, 0.75 oz maraschino liqueur, 0.75 oz lime juice
Detroit Athletic Club records show it on the menu by 1916 at 35 cents, inventor unrecorded; vaudeville monologist Frank Fogarty gets the credit for carrying it east to New York. Then it vanished for most of a century, four equal parts waiting in an out-of-print book for somebody to look.
Did you know
Seattle bartender Murray Stenson found the recipe in Ted Saucier's 1951 Bottoms Up! and put it on the Zig Zag Café menu in the early 2000s; the revival went national.
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