Saint Anne (The Hawthorne)

Alexis Jesup

Rob Ficks, head bartender at The Hawthorne, vividly recalls one of his favorite pairings: freshly melted hot chocolate with Green Chartreuse. This cocktail is meant to capture that delicious moment.

Citadelle Gin takes up most of its volume, but it’s joined by a dash of mole bitters, a trace amount of Green Chartreuse, and Cocchi Barolo Chinato, a fortified Barolo wine infused with ginger, rhubarb, quinine bark, and other botanicals.

The Chinato’s chocolaty, nutty notes make it a fine stand-in for the melty chocolate—and a more complex addition than other, more common fortified wines. “It has so many interesting elements, and it’s just much more exciting than dumping three quarters of an ounce of sweet vermouth in there,” Ficks says.

This unlikely winter warmer proves spirit-forward with undeniable notes of chocolate and herbaceousness. Yet the gin keeps it light and delicate—a highly satisfying contradiction that ranks in Ficks’ flavor hall of fame. “Riesling and stinky blue cheese; fried chicken and champagne; and Green Chartreuse and chocolate—those are the trio of great pairings,” Ficks says.

Saint Anne
2 ounces Citadelle Gin

¾ ounce Cocchi Barolo Chinato
1 teaspoon Green Chartreuse
1 dash mole bitters
Orange peel, for expression

Add all ingredients to a mixing glass filled with ice and stir until chilled. Strain into a double old-fashioned glass and express orange peel over the surface.

Brian Samuels

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