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That’ll Take the Edge Off

By Carey Jones and John McCarthy

4.3

(5)

Photo of two glasses of a riff on the classic cocktail That'll Take the Edge Off with an orange peel and a mixing glass...
Photo by Joseph De Leo, Food Styling by Michelle Gatton

Inspired by a Sazerac, here's a superboozy, herbal-Scotchy drink that'll relax your shoulders, loosen your tongue, and clear your mind… basically, everything you need a stiff drink to do. 

Recipe information

  • Yield

    Makes 1

Ingredients

2 oz. Scotch (The Famous Grouse preferred)
¾ oz. sweet vermouth
¼ oz. green Chartreuse
3 dashes Peychaud's bitters
¼ oz. absinthe
One 1-inch round grapefruit peel, for garnish

Preparation

  1. Step 1

    Pour absinthe into a chilled rocks glass and swirl around the glass's interior to rinse it; set aside.

    Step 2

    Combine all remaining ingredients in a mixing glass with ice. Stir until very well chilled, then strain into the prepared rocks glass without ice. Spritz a 1-inch round of grapefruit peel, skin side down, over the surface of the drink and discard.

Cover of Be Your Own Bartender cocktail book.
Excerpted from Be Your Own Bartender © 2018 by Carolyn Jones and John McCarthy. Reproduced by permission of The Countryman Press. All rights reserved. Buy the full book from Amazon.
TagsCocktailAlcoholBeveragesAbsintheBittersChartreuseLiqueurVermouthScotchWhiskeyQuickEasyCookbooks

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