SERVES 2
This cocktail celebrates all of CRU’s Kat Dunn’s favorite things in a glass. “The name seemed obvious, as Bulleit is a Kentucky bourbon and both the Green Chartreuse and Benedictine are made by monks. The Aperol: just delicious.”
INGREDIENTS
3½ ounces Bulleit Bourbon (or bourbon of your choice)
1¾ ounces Green Chartreuse
1 ounce Benedictine
1½ ounces Aperol
2 strips grapefruit zest, plus 2 strips grapefruit zest, twisted, for garnish
1 dash orange bitters
Stir all ingredients with ice (to fill) in a crystal mixing glass for 45 rotations. Using a julep strainer, strain into a tableside shaker. Pour into a coupe glass, garnish with a long grapefruit twist, splash orange bitters on each and serve.