The Story Behind The Clint Eastwood
Hold onto your jigger because you’ll need it for every ingredient in this cocktail, including all the bitters you own. (Well, to be precise, you’ll actually need a teaspoon.)
A ton of different cocktails utilize aromatic bitters but generally only in a few dashes per drink. However this libation, developed by Chicago bartender Mike Ryan, calls for nearly a teaspoon of Angostura bitters. Add high-proof rye whiskey along with intensely herbal green Chartreuse and you have a drink for someone who doesn’t back down easily.
Surprisingly, the large amount of bitters in this cocktail does not overpower the other ingredients. The result is like a much more complex and herbal-forward Manhattan. Since it packs so much flavor you can drink it slowly, and allowing the ice to melt in your glass won’t cause it to lose balance.
- 2 ounces high-proof rye whiskey (like Rittenhouse)
- ¾ teaspoon Angostura bitters
- 1 teaspoon green Chartreuse
- ¼ ounce Demerara syrup
- Combine ingredients in a mixing glass.
- Stir to chill, combine, and properly dilute.
- Strain over one large ice cube.
- Express a lemon peel over the top of the drink, then discard.