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4 - 7 oz. - Rocks

Last Word

About The Cocktail

Originating from the Detroit Athletic Clubs of the 1920s, it disappeared from the drinking scene several decades later but not before it was mentioned in Ted Saucier’s book Bottoms Up where Murray Stenson found it and brought to bring it back to life at Seattles Zig Zag Cafe. The cocktails green tint comes from the Chartreuse, a liqueur originally intended for medicine use made from 130 different herbs and flowers made exclusively by Carthusian Monks according to a 400 year old manuscript. For the most part, these monks maintain no contact with the outside world.

Ingredients

  • ¾ oz Desgin Gin
  • ¾ oz Lime Juice
  • ¾ oz Maraschino Liquor
  • ¾ oz Green Chartreuse

Garnish

  • 1 Lime Peel

Process

  1. Combine all ingredients in tin and shake.
  2. Strain into coupe glass.
  3. You aren't supposed to garnish but we like to live on the edge.
 
8 - 10 oz. - Highball

Floradora

About The Cocktail

This cocktail is said to have originated at the Waldorf Astoria and was named after the Florodora, a fictional fragrance from the Broadway place of the same name. This was both a homage to the six starlets of Florodora that captured New Yorks imagination and to its playwright, Jimmy Davis, whose extravagant lifestyle and gambling makes for a story more fascinating then the play itself. The pseudonym, Owen Hall, for which he wrote the play under was actually a pun on ‘Owin All’ alluding to the constant financial debt that he’d accumulate.

Ingredients

  • 1 oz Desgin Gin
  • ½ oz Lime Juice
  • ½ oz Framboise Liquor
  • 1 splash Ginger Ale

Garnish

  • 1 Orange Wedge

Process

  1. Shake Gin, Lime and Framboise together then double strain into Collins glass.
  2. Add ice and top with Ginger Ale.
  3. Garnish with Orange Wedge.