- Method
- Shaken
- Glassware
- Coupe
- Ice
- No ice
- Time
- 3 min
Last Word
Four equal parts that make a herbal, tart and surprisingly balanced drink. A classic reborn with the craft cocktail revival.
Ingredients
- 22.5 mlLondon dry gin
- 22.5 mlGreen Chartreuse
- 22.5 mlMaraschino liqueur
- 22.5 mlLime juice
Volume before dilution: 90 ml
Step by step
- 1
Shake all four ingredients with ice.
- 2
Double-strain into a chilled coupe.
Flavor profile
Story
It came from the Detroit Athletic Club around the Prohibition era. Nearly forgotten, it was revived by Murray Stenson at Seattle's Zig Zag Café in the early 2000s and spread worldwide again.
Technical notes
With equal parts, measure precisely; a little too much maraschino takes over. Shake hard to integrate the high-proof Chartreuse.
Serving
Before dinner, in a small coupe.
Origin
Attributed · c. 1915–1920s · Detroit, USA
Attributed to the Detroit Athletic Club; revived by Murray Stenson in Seattle.
Variations
Naked and Famous
A modern riff with mezcal, yellow Chartreuse and Aperol.
Substitutions
- Mezcal instead of gin for a smoky version.
Pairings
- Pescado a la talla
- Squash blossom quesadillas
Where to drink it
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Sources
- IBA Official Cocktails (classification to verify)
- Difford's Guide
- The PDT Cocktail Book
Version 1 · Updated October 20, 2026