Our second trip to Green Street Grill:
Liza: English Channel
Cava, Pimms #1, yellow Chartreuse
Delicious, plus hey, Pimms.
Dan: Toronto
Rye, Fernet-Branca, simple syrup, bitters
Dan liked it, and I liked it more than previous Fernet-Branca experiences. Fernet-Branca reminds me of some very specific mentholated liquid cold/cough medicine I had to endure as a child but I can’t remember the brand. It was even the same sour-apple green color. It does not make me feel like partying so much as pulling a blanket up to my chin and watching Dallas.
Liza: Air Mail
Cava, rum, honey, lime juice
I felt bad that I made the bartender/owner open a whole bottle of cava on a Sunday night so I ordered a second drink with it. This was lighter than the first, but a good pairing with dinner — acorn squash, spaetzle, kale.
Dan: Hague
Bourbon, green Chartreuse, dry Vermouth
“Excellent,” but Dan feels that green Chartreuse tends to dominate whatever drink it ends up in.
Liza: De le Louisienne
Rye, Benedictine, sweet Vermouth, Peychaud’s bitters
I’m totally into rye lately, and this was great. I hate anise in general and I was a little put off when I first smelled the Benedictine, but it was really smooth in the final product. I debated getting a third drink at all but I’m glad I did.
Dan: Fort Washington Flip
Whole egg, applejack, Benedictine, maple syrup
After the last visit we swore that we’d get an egg-based drink, and T— and J— insisted that this be the one we get, so Dan got it. I’m a big fan of eggnog so I wasn’t afraid of the whole egg, and overall it was a lot lighter than a typical nog. Sweet and dessert-y, I’m glad we got it last instead of first.
What I had considered trying but didn’t was something with calvados, to compensate for our Saturday night calvados mishap which I will forever remember by its re-christened name, “Grandma’s Sofa.” I’m pretty sure brandy isn’t supposed to smell like moldy upholstery.