All Betts Are Off

This sweet and herbal Yellow Chartreuse, and easy-drinking Dolin Blanc vermouth, was created by Matt Lanning of The Bitter Bar in Boulder, CO. The Betts part is a nod to Richard Betts, owner of Sombra Mezcal.

Ingredients:

• 1 1/2 ounces mezcal

• 3/4 ounce Dolin Blanc vermouth

• 3/4 ounce Yellow Chartreuse

• 2 dashes grapefruit bitters

• Garnish: grapefruit twist

Instructions:

Add the mezcal, Dolin Blanc, Yellow Chartreuse, and grapefruit bitters to a mixing glass. Fill 2/3 full with ice and stir until well chilled, about 20 seconds. Strain into a cocktail glass, garnish with the grapefruit twist and serve.

Attribution:

Recipe: Matt Lanning, The Bitter Bar in Boulder, CO.

Origin: Serious Eats Magazine

Photo: Nick Caruana