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My love for the finer things occasionally clashes with the reality of my bank account. But mark my words, when it comes to cocktails, I draw the line at boring. Under no circumstances will I willingly endure the torture of a mundane cocktail. After doing some research on Valentine’s Day cocktails I stumbled across an interesting creation, lured in solely by its name – the Love and Murder.
Conjured up by the masterful Nick Bennett, at Porchlight in New York City in 2021, the Love and Murder is a delightful deviation from the ordinary. The unlikely pairing of Campari and green Chartreuse takes center stage, defying the conventional roles they usually play in the cocktail world. Instead of supporting actors, they become the dynamic duo, crafting a drink that’s both classic and modern.
The intriguing blend of ingredients piqued my curiosity, and there was no way I could resist giving it a shot. I armed myself with locally sourced ingredients and returned home on a determined mission. I followed the original recipe diligently, mixing equal parts Campari, green Chartreuse and lime juice. After a vigorous shake, strained it into a coupe glass, took a bold sip, and well, let’s just say the initial reaction was a resounding “BLEH!”
As this drink falls under the category of a sour cocktail, I revisited the tried-and-true sour ratio: 3/4 oz sour, 3/4 oz sugar, 2 oz spirit. After shaking up the updated version and straining it into a glass, the result was considerably more enjoyable. Although still slightly sweet, I sensed the need for a little extra oomph. A quick fix? Adding 1/2 oz of gin, and voilà, problem solved!
Crafting your own drink comes with some classic guidelines. Here’s a pro move: blend equal amounts of citrus and sugar to create a sip that’s harmoniously delicious. Get too heavy-handed with one, and your drink becomes a choose-your-own-taste adventure!
The Love and Murder is an interesting mix of sweet, tart, bitter, and herbal notes. It’s a paradox—I both love and hate it simultaneously. Once, while I was bartending, I offered a customer a tasting flight of various beers on tap to help him find what he liked. After sipping one, the customer remarked (in a thick Oklahoma accent), “Well ... it’s not for me, but I’m glad it exists in the world.” His insight struck a chord. Not every flavor is everyone’s cup of tea, but if it’s yours, I’m genuinely thrilled. Cheers to embracing the unique tastes that make the world of cocktails so wonderfully diverse!
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