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- 3/4 ounce gin
- 3/4 ounce green Chartreuse
- 3/4 ounce freshly squeezed lime juice
- 3/4 ounce maraschino liqueur
Place a cocktail glass in the freezer to chill. Place the gin, Chartreuse, lime juice, and maraschino liqueur in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled glass
The cocktail was created in the early 1920s in Detroit, where it was first served at the Detroit Athletic Club. Later Frank Fogarty introduced it to New York and in 1951 its recipe got published in Ted Saucier'sclassic cocktail book Bottoms Up!